This coconut pie is the perfect sweet ending to a casual weekend meal. Not only is it easy to make but it smells delicious as it bakes. My daughter and I whipped this up right before dinner. Then our family enjoyed it as we lingered at the table for after-dinner conversation.
3 large organic eggs
1 1/4 cups sugar
¼ cup oat flour*
1 T tapioca flour
1 cup unsweetened coconut milk
½ cup Smart Balance or butter, softened
1 t vanilla
1 t apple cider vinegar
1 ½ cup flaked coconut, sweetened
*Make your own oat flour by measuring the desired amount (i.e. 1/4 cup oats) and processing dry in blender. This is economical and easy!
*Make your own oat flour by measuring the desired amount (i.e. 1/4 cup oats) and processing dry in blender. This is economical and easy!
Directions
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
Beat eggs and sugar. Add flours, coconut milk, Smart Balance or butter, vanilla, and vinegar. Blend until well combined. Stir in coconut.
Spray pie dish with canola cooking spray. Pour custard mixture into pie dish.
Bake 45 minutes. The top should be golden and the filling should be set in the center.
Cool for 30 minutes. If you prefer your pies warm, serve immediately. Refrigerate for a chilled pie.
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