Dessert

Low Carb Coconut Custard is for Dessert.

Low Carb Coconut Custard takes 10 minutes to prepare.

Low Carb Coconut Custard takes 60 minutes to cook.

Low Carb Coconut Custard makes 8 servings.

The ingredients for Low Carb Coconut Custard are:

16 oz Silk cashew milk unsweetened
5 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
2 tsp coconut extract (by CHRYSTEL)
1 cup Bob's Red Mill Unsweetened Flaked Coconut (by HEALTHYHARMONY)
0.5 tsp Baking Soda
1 tsp Salt
4 serving I Can't Believe It's Not Butter, Regular (Soft) Spread, 1 Tbsp
8 tbsp Truvia Baking Blend (by JDADDY73)

Here is how you make Low Carb Coconut Custard:

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and the middle is set. Cool in refrigerator over night.Serving Size: 1/8th of recipeNumber of Servings: 8Recipe submitted by SparkPeople user ACBBITTEL.

The nutritional information for Low Carb Coconut Custard is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 162.3

• Total Fat: 13.0 g
• Cholesterol: 116.3 mg
• Sodium: 501.3 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.0 g
• Protein: 4.4 g