8 servings 4 Better Balance Bites/Blue Points
Calories 145 Fat 8.2g Sat. Fat 3.9g Protein 4.5g Carbs 28.8g Fiber 1.7g Sugars 4g
Ingredients
· Cooking spray
· 1 3/4 cups almond milk, room temperature
· 3/4 cup sweetened shredded coconut (see notes)
· 1/2 cup flour
· 1 1/2 tsp baking powder
· 1/4 tsp salt
· 2/3 cup sugar replacement
· 4 eggs, lightly beaten, room temperature
· 1/4 cup light butter, melted and slightly cooled
· 3/4 tsp coconut extract (see notes)
· 3/4 tsp vanilla extract (see notes)
Directions
1. Heat oven to 350°F. Coat a 9-inch pie plate with cooking spray and place on a baking sheet.
2. In a large bowl or measuring cup, combine the almond milk and coconut. Allow to sit about 5 minutes for the coconut to rehydrate slightly.
3. Meanwhile, in a small bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Whisk the sugar replacement into the coconut/milk mixture, followed by the eggs, melted butter, and both extracts. While whisking, sprinkle in the flour mixture and whisk until no large clumps of flour remain.
5. Pour the filling into the prepared pie plate and carefully place it, on the baking sheet, into the oven.
6. Bake 45-50 minutes or until golden and toothpick inserted in the center comes out clean.
7. Cool at least 1 hour before serving. Cover and refrigerate the remaining pie. (see notes)
Notes
· You can use unsweetened coconut here, especially if you’re looking to reduce the sugars.
o With Unsweetened Coconut – 8 servings – 4 Better Balance Bites/Blue Points
o Calories 145 Fat 9.7g Sat. Fat 5g Protein 4.9g Carbs 25g Fiber 1g Sugars 0.6g
· You can increase the coconut extract to 1 tsp and reduce the vanilla extract to 1/2 tsp if you’d prefer a stronger coconut flavor, but I think the measurements I use to give a good balance of flavor.
· You can use a blender to easily incorporate the ingredients, but there are a few details to note:
o Do not blend the coconut unless you want a very fine texture on it. Blend all of the
ingredients before tossing in the coconut to soak a few minutes before baking.
o When blending, blend all of the wet ingredients about 15 seconds, scrape down the
blender, and add in the flour mixture and blend 10-15 seconds. Then add the coconut
to soak.
· While you can eat this after an hour of cooling, I prefer cooling it to room temperature and refrigerating it before serving. Personally, I prefer the texture after chilling, but it is a matter of preference.
Yummy!!