Easy Coconut Pie (Low Carb)

This recipe is very easy to make and keeps well in refrigerator. 


Grease 9 inch pie pan

4 large eggs

1 can coconut milk (not light) Trader Joe's extra thick

1 tablespoon vanilla

4 tablespoon butter (melted)

1/4 cup coconut flour

1/4 teaspoon stevia

1 cup shredded coconut (unsweetened)

 

Beat eggs with whisk, add coconut milk, vanilla, melted butter, coconut flour, stevia, mix well, then stir in shredded coconut.  Pour into pie pan.  Bake at 350 for 1 hour.  Cool before serving.

 

Coconut Milk Whipped Topping

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Step 4: Enjoy every bite, anyway you like!