Desserts
Coconut Custard Pie
Prep Time
20 min
Cook Time
60 min
Servings
8
Calories
85
A clever mock coconut pie using spaghetti squash! Looks and tastes like the real thing.
Ingredients
2 cups cooked spaghetti squash
1 cup skim milk (or equivalent)
4 egg equivalents
1/4 cup flour
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon baking powder
Instructions
1. Preheat oven to 350°F.
2. Spray a 9-inch pie plate with nonstick spray.
3. Spread squash over bottom and up sides of plate with back of spoon.
4. Combine remaining ingredients in blender or food processor.
5. Pour over squash.
6. Bake 50-60 minutes until knife inserted in center comes out clean.
7. Transfer to wire rack to cool.
8. Cover and refrigerate overnight.
Note: If you squint and look sideways, you can almost believe it's real coconut!
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Nutrition Facts
Per Serving (8 servings)| Calories | 85 |
| Protein | 5,00 g |
| Carbohydrates | 14,00 g |
| Fat | 1,00 g |
Category
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