Coconut Custard Pie – Vicki Parker

Name: Coconut Custard Pie – Vicki Parker
Ingredients: 2 cups unsweetened coconut milk (I buy organic and in BPA free tins); 4 eggs (organic & free range); 1 vanilla bean pod or 1 teaspoon pure vanilla extract (I use brands that are alcohol free. My favourite is Chef's Choice); 1 ½ tsp teaspoons of coconut stevia (I use normal liquid Stevia and just one teaspoon); 1 cup (8 ounces) shredded unsweetened coconut; ½ cup cup almond meal; pinch of salt (I use Himalayan salt); ½ tsp nutmeg (I have added this to the recipe because it really makes it!!)

vickiparker.net

Gluten-free, dairy-free and sugar-free. It is simple and reasonably quick to whip up for friends who might pop in or for that dinner party where you are asked to bring a dessert.

View Original

Share this recipe:

Ingredients

2 cups unsweetened coconut milk (I buy organic and in BPA free tins)
4 eggs (organic & free range)
1 vanilla bean pod or 1 teaspoon pure vanilla extract (I use brands that are alcohol free. My favourite is Chef's Choice)
1 ½ tsp teaspoons of coconut stevia (I use normal liquid Stevia and just one teaspoon)
1 cup (8 ounces) shredded unsweetened coconut
½ cup cup almond meal
pinch of salt (I use Himalayan salt)
½ tsp nutmeg (I have added this to the recipe because it really makes it!!)