This is a healthy, easy, Steve friendly dessert I thought I'd share the recipe for. We enjoyed it on Mother's Day with David & Jenny. It's sugar free & gluten free, low lactose.Base:
1/2 C melted butter or coconut oil
2 C dessicated coconut
Mix coconut with butter in a small bowl. Transfer to a buttered 9 inch pie pan and press firmly and evenly against the bottom and sides. Bake at 150' for 30 min or til crust is golden.
Filling:
5 eggs
1/4 C raw honey or pure maple syrup
pinch of salt
2 C cream OR 1 C coconut cream and 1 C cream
1 tsp vanilla
nutmeg
Adjust the oven temperature to 160'. Beat the eggs, gradually adding the honey and salt. Stir in the cream and vanilla. Pour into the pre-baked base. Sprinkle nutmeg on top and place in the oven on the middle shelf. Bake for 30 minutes or til the custard sets. Serve with whipped cream and berries.
1 comment:
Hmmm - it tasted just as nice as it looks here, too! Thanks for bringing it to share! We so enjoyed our evening with you all. love Jenny
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