This is a yummy dessert & can be served warm or cold with a dollop of double cream & extra berries. You can use any kind of berry you like but will need to adjust carbs accordingly
Makes about 8-10 serves, 12.5-10g carbs per serve.
| Amount | Ingredient | Carbs |
| 1 cup/3oz | desiccated coconut | 9g |
| Natural sugar substitute equivalent to 2/3 cup/5 oz sugar | nil | |
| ½ cup/2oz | coconut flour | 40g |
| 125g/4oz | butter melted | nil |
| 4 | 60g eggs | 1g |
| ½ cup/4 fl oz | coconut milk | 4g |
| ½ cup/4 fl oz | coconut cream | 4g |
| 1 cup/8 fl oz | thickened cream 35%fat/9g | |
| 1 tspn | vanilla essence | 0.5g |
| 200g | fresh blueberries | 23g |
| Total Carbs | 81.5g |
Grease a 24cm/10in pie dish with butter. Preheat oven to 180 deg C/350 deg F
Combine first 3 ingredients in a bowl. Whisk in remaining ingredients (EXCEPT the fruit) until well combined.
Gently fold in the fruit & pour into prepared dish. Bake for 50 minutes or until firm. May need to be turned around halfway through cooking time. Allow to cool in dish.
**Could use frozen berries but you will need to thaw them & drain them well. Cover bottom of pie dish with thawed & drained berries & carefully pour pie mixture over them & bake as usual.
Originally posted 2017-09-11 17:28:53.