“Impossible” Coconut Custard Pie
Serves: 6
Prep: 5 Minutes
Cook: 50 Minutes
Ingredients
- 1 cup/90g Desiccated Coconut
- 1/2 cup/45g Ground almonds
- 3 tsp coconut flour
- 1/2 cup/90g Natvia Sweetener
- 2 cups/500ml unsweetened almond milk
- 4 each medium eggs
- 1 tsp Vanilla Extract
- 1/4 tsp salt
- to taste Nutmeg
Method
- Preheat oven to 160C. Grease an 8inch pie pan.
- Add all ingredients to a blender and blend on high until thoroughly combined.
- Pour into pan, sprinkle surface with nutmeg and bake for approximately 50m-1hr or until the edges are slightly puffed and golden and a knife inserted in center comes clean. (Fan assisted ovens may be quicker - check at 40-45m).
- Cool completely and serve. Store in fridge.
