Recipe (yields 10 slices) *see macros below
Dry Ingredients
1/2 cup SunFlour
1 cup shredded coconut
1/2 cup alternative sweetener, crystalline form
1/4 tsp baking powder
1/8 tsp salt
Wet Ingredients
4 Tbsp melted butter (or vegan butter alternative)
4 large eggs
1 cup coconut cream or milk
1 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Whisk dry ingredients together (except the shredded coconut).
3. Combine wet ingredients and add the shredded coconut so it absorbs the liquid.
4. Add the rest of the dry ingredients with the wet mixture and mix until smooth.
5. Pour into 9″ greased pie pan. Let stand 5 minutes.
6. Bake at 350 degrees for 45 minutes or until browning occurs.
7. Cool one hour on cooling rack before serving.
Possible Modifications
- We think you could lower the sugar to 1/3 cup and still have great results. It depends on how much of a “sweet tooth” you have.
- Adding 1 more egg would give it even more of a custard texture.
- Although you can eat it once it cools for an hour at room temperature, it sets up nicely with refrigeration. Flavor and texture improves!
- Try serving with a dollop of your favorite dairy or non-dairy whipped cream or some fresh berries!
MACRONUTRIENTS
1 serving = 1 slice = 1/10 pie = 70g
Each serving has:
1 g net carbs (2.5g carbs -1.5g fiber)
3g protein
17g fat
176 calories