Coconut Custard Pie Directions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or olive oil spray.
- In a medium bowl, combine the shredded coconut, heavy cream, and almond milk. Allow the mixture to sit for about 10 minutes to let the coconut soften.
- In a separate large bowl, whisk together the sugar substitute, eggs, vanilla extract, and salt until well combined.
- Add the coconut mixture to the egg mixture, stirring until everything is thoroughly combined.
- Pour the mixture into the prepared pie dish.
- Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is a light golden brown.
- Allow the pie to cool before serving. You can refrigerate it for a firmer texture.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Unsweetened Shredded Coconut (1 cup): 4 points
- Heavy Cream (1 cup): 16 points
- Unsweetened Almond Milk (1/2 cup): 0 points
- Sugar Substitute (1/2 cup stevia blend): 0 points
- Eggs (4 large): 0 points
- Vanilla Extract (1 tsp): 0 points
- Salt (1/4 tsp): 0 points
- Butter (for greasing): 2 points (or Olive Oil Spray: 0 points)
Total Points with Butter: 22 points
Total Points with Olive Oil Spray: 20 points
Servings: 8
Points Per Serving with Butter: 2.8
Points Per Serving with Olive Oil Spray: 2.5
Nutrition Information: Calories: 240
Fat: 20g
Protein: 6g
Carbohydrates: 11g
Sugar: 2g
Sodium: 150mg
Fiber: 2g
I await your comments! Enjoy!
