Coconut Creme Pie
Low Carb Recipe
Choose from a delectable coconut creme pie or a smooth and creamy coconut pudding recipe. Or indulge in both!
1/4 cup butter
1 cup Splenda spoonable
1/2 cup soy powder
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups heavy whipping cream
1 cup unsweetened coconut
1 teaspoon vanilla extract
Place all ingredients in blender at one time and blend until mixed together.
Pour into a buttered 10-inch pie plate. Bake in a 350-degree oven for one hour. When done, crust will be on bottom, custard in the middle, and coconut on top - right where they belong.
Extra: Coconut Cream Pudding
1/2 cup shredded coconut meat, unsweetened
4 ounces cream cheese
1 egg, beaten
1 cup heavy cream
Three packets of artificial sweetener
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Mix 1/4-cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 to 20 minutes.
Beat egg with 1/4-cup of cream. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stir constantly, until cream cheese melts. Add coconut and heat through. Add beaten egg, stir constantly, until thicken. Pour into four small ramekins and refrigerate for at least one hour. Serve.
Note: You can toast some coconut to sprinkle on top if desired.
Recipe makes 4 servings
Calories: 418; Total Fat: 42g; Cholesterol: 171mg; Protein: 2g; Total Carbohydrate: 6g; Dietary Fiber: 2g; Sodium: 128mg