The coconut in this coconut summer squash pie really adds a great flavor to the dessert. It’s a nice treat to make when you have a garden full of yellow summer squash.
Although I have made a mock coconut pie before with yellow summer squash, that recipe here did not have any real coconut in it. I thought the pie would be better with some unsweetened coconut added instead of relying only on the extract for flavor.
The summer squash always grows well for us in our garden so I’m always trying to use it for more than just a steamed vegetable side dish for dinner. I like this coconut summer squash pie recipe a little better than the one I posted last year because this one adds coconut.
To get a true tasting coconut pie, you really do have to add coconut. It’s just not the same relying solely on extract flavors.
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And, the texture of yellow summer squash isn’t that close to coconut. However, I will admit that the original pie tasted much better than I thought it would.
Low Carb Coconut Summer Squash Pie – Gluten Free
So, if you have a garden overproducing yellow squash, definitely keep this low carb coconut summer squash pie in mind. It’s a nice custard like sweet pie that sneaks in a little vegetable.
If you want to try another sweet recipe for summer squash, I have a few more good ones on the site. You may like my yellow summer squash cake or sweet bread.
Coconut Summer Squash Pie
Reserve 1/4 cup coconut for topping
Place the remaining ingredients in a blender until well mixed.
Pour into pie pan or prepared unbaked low carb crust.
Sprinkle reserved coconut on top.
Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned.
Makes 6 servings
Net carbs per serving: 2g