Gluten Free Crustless Coconut Custard Pie

• 2 cups Almond Milk
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 1- 1/2 teaspoon Coconut-flavored Stevia
• 2 cups Shredded Unsweetened Coconut
• 1/2 cups Gluten Free Flour
• 1 pinch Salt

1. Preheat oven to 350 F. In a large bowl using an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
2. Beat on medium speed for 1-2 minutes until thoroughly combined.
3. Pour in coconut and mix on low speed for 1 minute.
4. Add gluten free flour and a pinch of salt and mix on low speed for 1 minute.
5. Spray a 9 inch pie plate with nonstick cooking spray.
6. Pour mixture into the pie plate.
7. Bake at 350 F for 40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove pan from oven and set on a rack to cool.
9. Refrigerate prior to serving.
10. Some notes: You can use another milk of choice, but it will increase nutrition info.
11. The first time I made this it was with 1% milk and it came out great!
12. This pie is only slightly sweet so if youd like it much sweeter you will need to increase the stevia to 2-3 teaspoons.
13. You can use another sweetener of choice.
14. The amount of stevia I used equals about 3/4 cup sugar.
15. You could use vanilla stevia if you dont have coconut flavored stevia.
16. I used Bobs Red Mill Gluten free flour.

almond milk, eggs, vanilla, coconutflavored stevia, unsweetened coconut, flour, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-crustless-coconut-custard-pie/ (may not work)