Thanks to Linda for posting this sweet custard low carb coconut pie recipe on her low carb site. Those who tried it couldn’t believe it was sugar free. I love coconut and this pie really hit the spot when I recently went back to low carb eating. The coconut floats to the top so it is gets slightly toasted on top while a nice custard forms on the bottom. This recipe is highly recommended.
- Bring Sugar-Free syrup to a boil on stove or microwave.
- Place the coconut in a small bowl. Pour hot syrup over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes.
- Place the sweetened coconut and the remaining ingredients in a blender and blend until smooth. Pour into a buttered 10-inch pie plate.
- Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Carbs per serving: 4 g