Coconut Custard Pie {Paleo, Dairy Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This creamy coconut custard pie is sweetened with pure maple syrup and topped with coconut whipped cream. It has a tropical flavor and silky texture from coconut milk and egg custard. It's dairy-free, paleo, and refined-sugar-free, making it suitable for restricted diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 large eggs
- 1 14 oz can organic coconut milk
- 2 Tbsp tapioca flour
- 1/2 cup pure maple syrup
- 1.5 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/4 cups unsweetened finely shredded coconut (toasted at 325 degrees for 5 mins or until lightly browned***)
- 1 - 9 inch paleo pie crust recipe (baked 7 minutes until just barely set)
- 2/3 cup coconut cream (chilled**)
- 2 tsp pure maple syrup
- 1/2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 73mg
- Total sugar
- 13g
- Added sugar
- ≥11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.