Coconut Pie
Prep:
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Cook:
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Ingredients
1 cup homemade yogurt
½ cup honey
2 tablets NectaSweet sweetener (½ grain), or use a little additional honey*
3 eggs
½ cup almond flour
6 TBSP melted butter
1 tsp vanilla
½ tsp salt
1 cup unsweetened coconut
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237 ml homemade yogurt
118 ml honey
2 tablets NectaSweet sweetener or use a little additional honey*
3 eggs
50 grams almond flour
84 grams melted butter
1 tsp (5 ml) vanilla
½ tsp (2.5 ml) salt
80 grams unsweetened coconut
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- In a blender, combine yogurt, honey, sweetener tablets,* eggs, almond flour, butter, vanilla, and salt.
- Blend for about 10 seconds, and repeat after stopping to scrape sides of blender.
- Add coconut and blend for about 2-3 seconds.
- Pour into a buttered 10-inch (25.4-cm) pie plate.
- Bake at 350°F (180°C) for 50-55 minutes or until a knife inserted comes out clean. Serve warm.
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Nutritional Info
Storage
Notes
*IBD-AID does not allow artificial sweeteners so extra honey must be used for IBD-AID compliance. SCD allows saccharine but NTforIBD recommends avoiding artificial sweeteners and using honey instead.
Used with permission from
SCD Recipe
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