Tuesday, April 15, 2014

Coconut Custard Pie - S

Coconut Custard Pie

1 cup of Unsweetened Coconut
4 Eggs
1/2 tsp of Salt
1 can of Full Fat Coconut Milk
(or 1 3/4 cup of milk of choice)
*1/4 cup of Xylitol
1/2 tsp of Coconut Extract, optional

Sweeten coconut to taste and toast in a pie pan in oven at 350 degrees for about 4 minutes, stirring several times. It will not be fully toasted.

In blender add 1/2 of the toasted coconut and all the rest of the ingredients. Blend on low for a few minutes.

Pour into a buttered pie pan and bake at 350 degrees for 10 minutes. Sprinkle the other half of the coconut on top and finish baking, about 10 more minutes.

If you'd like serve with a few frozen berries. After I took this picture, I smashed them with my fork and put them on top of the pie. Oh My Word! Did that ever take it to another level!

* You may need more sweetener


  1. Nice plating skills! Just from the looks of it, that custard pie is already making my mouth water! It's cheap and healthy to boot. I'm definitely bookmarking this wonderful recipe. Cheers!

    Jason Underwood @ La Patisserie bakery

  2. Thanks for the kind comment, Jason. As for the plating skills, I decorated cakes and worked in a bakery for a year. They forced me to learn. :) Good Day!


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