|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
Results 1 - 10 of 187 for coconut custard pie
Preheat oven to ... Toast 1/2 cup coconut; set aside. ... Chill, if desired. Refrigerate leftovers. Makes one 9-inch pie. Omit coconut. Proceed as above.
Preheat oven to ... Toasts 1/2 cup coconut; set aside. ... comes out clean. Cool. Chill, if desired. Refrigerate leftovers. Omit coconut. Proceed as above.
35% calorie reduction ... than inverted 9-inch pie plate. Ease pastry ... blended. Stir in coconut and extract. Pour ... 24 packets Equal® sweetener. Equal
Combine cornstarch, milk ... Add the flaked coconut and pour into a shortbread pie crust and chill. ... the toasted coconut and white chocolate on top.
Roll pie crust out to ... salt, vanilla and coconut. Slowly stir ... and quickly pour custard into shell, sprinkle ... to a wire rack to cool. Then chill.
Bake pie crust about 10 ... salt, milk and coconut. Pour mixture ... degrees and bake about 30 minutes or until knife inserted near center comes out clean.
Preheat oven to 425 degrees. Toast coconut; set aside. ... toasted coconut. Bake 10 minutes. Reduce heat to 360 degrees. Cool before serving. Chill if desired.
Blenderize eggs, Bisquick, ... and sugar. Add coconut. Pour mixture ... greased and floured pie plate. Bake at 350 degrees for about 1 hour. Test with knife.
Put milk, sugar, eggs, vanilla, salt and nutmeg over coconut. Bake at 425 degrees for 20-25 minutes. Cool, serve garnished with whipped cream.
Beat egg yolks ... butter, vanilla and coconut. Lastly fold ... unbaked 9 inch pie shell and bake ... inserted in the center will come out clean when done.
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