Ingredients
Units
Scale
- 1 pie crust
- 5.4 oz coconut cream
- 7 oz creamed coconut
- 13.5 oz light coconut milk
- 1/4 cup erythritol (or sugar)
- 1/4 cup Lakanto Golden Sugar (or use brown sugar)
- 3 eggs
- 1/4 cup butter, softened
- 2 tsp vanilla extract
- 1/4 cup unsweetened flaked coconut (optional)
- 1/4 -1/2 cup chocolate chips (optional)
Decorations
- 1 serving of Cream Cheese Frosting (optional)
- Gold food spray paint
- 1 tbsp gold flecks
Instructions
- Preheat the oven to 350 degrees. Bake your pie crust for 10 minutes or until starting to brown slightly.
- In a blender, combine all the ingredients (except chocolate chips and coconut flakes) and blend on high speed for 1-2 minutes. Let sit.
- Once crust has cooked, add chocolate chips (if using) to the bottom of the pie. Carefully pour coconut mixture into crust. Top with shredded coconut (if using)
- Place pie in the oven for 35-40 minutes or until set in the middle.
- Remove pie from oven and let cool completely wiht a towel covering pie.
- Once pie has cooled, place in fridge.
- The day you are serving this prepare frosting and decorate (if doing but not at all necessary)
Notes
- See post for ingredients, tips and tricks.
- Nutritional information is for pie and not for any decorations
- Nutritional information is for recipe containing erythritol and Lakanto Golden sugar
Types of Coconut Products:
- Coconut Cream is a can of full fat coconut milk with most of the water removed so the can is smaller in size.
- Light Coconut Milk is canned coconut milk with more water added and therefore has a less calorie-dense profile.
- Creamed Coconut is a thick paste with almost all the water removed. This usually comes in a box with a vacuum-sealed component inside the box.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Gluten Free, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 333
- Sugar: 1.7 g
- Fat: 31.2 g
- Carbohydrates: 9.1 g
- Fiber: 4.3 g
- Protein: 7.1 g
