Crustless Coconut Custard Pie

A delicious low carb dairy free crustless coconut custard pie that’s easy to make. Simply combine all ingredients in a blender before baking.
Those who tried this yummy low carb crustless coconut custard pie couldn’t believe it was sugar free. I did end up reducing the amount of sweetener in the recipe as the original sweetened the coconut before using.
I love coconut and this pie really hit the spot. The coconut floats to the top so it is gets slightly toasted on top while a nice custard forms on the bottom.
The recipe was also changed to make this a dairy free crustless coconut custard pie. To enhance the flavor, the butter and heavy cream was replaced with coconut milk and cream.

INGREDIENTS:

• 3/4 cup coconut milk3/4 cup coconut milk
• 1 1/2 teaspoon stevia liquid extract or equivalent1 1/2 teaspoon stevia liquid extract or equivalent
• 1 teaspoon monk fruit liquid extract or equivalent1 teaspoon monk fruit liquid extract or 1 cup shredded unsweetened coconut1 cup shredded unsweetened coconut
• 4 eggs see note for egg-free4 eggs see note for egg-free
• equivalent
• 1/4 teaspoon salt1/4 teaspoon salt
• 1/2 teaspoon baking powder1/2 teaspoon baking powder
• 14 ounces coconut cream 1 can14 ounces coconut cream 1 can
• 1 teaspoon vanilla extract optional1 teaspoon vanilla extract optional

INSTRUCTIONS:

1. Place all ingredients in a blender and blend until smooth.
2. coconut pie ingredients in blender
3. Pour into a greased 9-inch pie plate.
4. pouring mixture into pie plate
5. Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.

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