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| Coconut Custard Pie Recipe |
| photo by recipe author |
Servings: 6
Preparation Time: 5 minutes
- 4 eggs [1]
- 2 cups coconut milk* (or milk of your choice)
- 1/4 cup expeller-pressed coconut oil [2] (softened works best)
- 1/2 cup honey [3]
- 1/2 cup coconut flour [4]
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt [5]
- 1 tablespoon vanilla [6] (or 2 vanilla beans scraped)
- 1 cup shredded dried coconut [7]
Preheat oven to 325 degrees ºF.
Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)
Pour into a pie dish greased with coconut oil.
Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)
* For the freshest coconut milk make homemade coconut milk [8]. (See video at this link [8].)
Recipe submitted by Danielle, Nottinghill, MO