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Coconut Custard Pie
Servings: 6
Preparation Time: 5 minutes
Ingredients:
- 4 eggs
- 2 cups coconut milk* (or milk of your choice)
- 1/4 cup Expeller-Pressed Coconut Oil (softened works best)
- 1/2 cup honey
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla (or 2 vanilla beans scraped)
- 1 cup shredded dried coconut
Directions:
Preheat oven to 325 degrees F.
Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed).
Pour into a pie dish greased with coconut oil.
Bake for 55 minutes in preheated oven. Serve warm or cold the next day for breakfast!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Danielle, Nottinghill, MO.
