Coconut Pie

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Coconut Pie
30 mins
50 mins
by 3.5 4  people
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  • 5 1/2 ounces whole almonds
  • 1 3/4 cups unsweetened coconut, shredded and divided
  • 3/4 cup granular sugar substitute (sucralose), divided
  • 1 large egg white
  • 14 ounces canned coconut milk
  • 1/2 cup heavy cream
  • 6 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
For crust: Heat oven to 350 degrees F. Grind almonds into flour. Mix almond flour, 1 cup coconut, 1/4 cup sugar substitute, and egg white. If coconut mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together.
Press onto bottom and up sides of a 9-inch pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450 degrees F.
For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and egg yolk until frothy. Beat in 1/2 cup sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture.
Fold in 3/4 cup shredded coconut and stir gently. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350 degrees F and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely.

nutrition information

Per Serving: cal. (kcal) 450, Fat, total (g) 41, fiber (g) 5, pro. (g) 12, Percent Daily Values are based on a 2,000 calorie diet
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