STATS:
- Calories: 220 kcal
- Prep Time: Ten mints.
- Cook Time: Forty-five mints.
- Total Time: 55 mints.
- Cuisine: American
- Course: Dessert
- Diet: Keto, Low-Carb, & Gluten-Free
- Serving Size: 1 slice
EQUIPMENT:
- Pie dish
- Brush
- Mixing bowl
- Whisk
INGREDIENTS:
- 4 large eggs
- ½ cup granular Erythritol
- ¼ cup unsalted butter
- ½ cup coconut flour
- 2 cups coconut milk
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1 cup Keto coconut
INGREDIENTS NOTES:
EGGS:
- Eggs provide the custard filling its structure and richness. They add to the pie’s smooth, creamy texture and aid in setting it while it bakes.
ERYTHRITOL:
- Erythritol is a keto alternative of normal sugar. Erythritol is perfect for low-carb baking since it offers a slight sweetness and no net carbohydrates. For a smooth texture, make sure it has completely dissolved into the liquid.
BUTTER:
- Butter gives the custard depth and taste. We have to use unsalted butter to regulate the amount of salt in the pie to ensure that the sweetness is precisely balanced.
COCONUT FLOUR
- Coconut flour is gluten-free as well as low in carbs alsso that thickens the custard filling. Coconut flour helps set the pie and adds a subtle texture without dominating the coconut taste because it absorbs moisture nicely.
COCONUT MILK:
- Full-fat coconut milk helps to make it rich, and give it a coconut flavor & creamy texture. We should have to use full-fat coconut milk; light coconut milk could not add enough creaminess for optimal results.
VANILLA EXTRACT:
- Vanilla essence balances the taste of coconut and improves the flavor overall.
SALT:
- Salt counteracts the sweetness and enhances the deep flavors of the custard and coconut.
SHREDDED COCONUT:
- Coconut shred helps to maintain the texture of this custard pie and a delectable coconut taste
