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Reviews
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Date product posted
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0
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Mon January 31, 2011
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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for the filling i doubled the Coconut Cream Pudding recipe from the Low Carb Luxury website, doubled it:
there was about 1/2 cup filling I could not fit and I put it in a bowl and ate it a few hours later with whipped cream. It was too sweet, but in the pie it was delish)
(for the whipped topping i used a cup but used some for topping for another dessert, so I am not sure how much was left)
toasted coconut shavings, recipe from here
http://www.genaw.com/lowcarb/angel_coconut.html
but I used coconut shavings, and I used coconut oil on the baking sheet because it started to stick)
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Ingredients:
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Crust 1/4 c coconut oil 1/4 c. splenda 1 c coconut flour 1/2 c almond flour Filling 1 cup unsweetened shredded coconut 1 1/2 cup Splenda 8 oz. cream cheese 2 egg, beaten 2 cup heavy cream, divided 1 tsp. vanilla extract 1 tsp. almond extract 2 tsp. coconut extract Whipped Cream topping cream 2 tbsp cream of tartar Shavings Topping 1/2 cup unsweetened coconut, about 1 1/4 ounces 1 1/2 tablespoons boiling water 2 tablespoons granular Splenda or equivalent liquid Splenda 1 tsp coconut oil
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How To Prepare:
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Crust melt coconut oil, mix dry ingredients together, mix with oil and mash with a fork to get it all mixed. press into 9" pie pan and bake at 325 for 10-15 minutes, watch closely Filling In medium microwave safe bowl, mix 1/2 cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 minutes. In separate small bowl, beat egg with 1/2 cup of cream; set aside. Pour remainder of cream in sauce pan. Add cream cheese and cook on medium heat, stirring constantly, until cream cheese melts. Add coconut mixture and heat through. Add beaten egg mixture and stir constantly until thickened. pour into pie crust let cool several hours to overnight. Topping whip cream with splenda and cream of tartar. Beat until thick. Spread over pie Toasted Coconut Topping Place the coconut in a small bowl. Mix the sweetener with the boiling water then pour over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes. Toasted by spreading on a coconut oiled baking sheet and bake at 350� for about 15 minutes, stirring occasionally and watching very closely.
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Number of Servings:
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8-12
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Carbs per serving - include all nutritional information if known:
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not sure
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Preparation Time:
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2 hours, divided
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Effort (Easy, Average, Difficult):
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average
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Way too much time on my hands!
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Registered: June 2002
Location: columbia, maryland