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1 1/2 cups almond meal -- 1.5 oz package
1/2 cup unsweetened coconut meat -- ground in blender
1/3 cup splenda
4 tablespoons melted butter
1 package sugar free Vanilla Pudding -- 1.5 oz package
2 1/2 cups half and half (you could use CC milk) I made it will less milk than the package called for to make the filling a bit thicker
1 cup unsweetened coconut meat -- *made like Angel coconut
1 tablespoon coconut extract
1 1/2 cups heavy cream
1/2 cup splenda
1 teaspoon vanilla
How To Prepare:
Mix almond meal, coconut, splenda and butter together and press into deep dish pie pan and bake for 15 minutes at 350 degrees (put in freezer)
SF pudding, half and half (mix until thick) then add, coconut, and coconut extract stirring until blended pour into pie shell (and place in freezer again) Leave for at least a half hour
mix heavy cream with stick blender till frothy then add splenda and vanilla and mix until soft peaks are formed.
Spread over whole pie
Number of Servings:
Carbs per serving - include all nutritional information if known: