This is one of those really old recipes that we need to bring back to life. I even think it was an original Weight Watchers recipe, but I’m not 100% sure. Either way, this custard is figure friendly and anything like that is my friend. Plus, it has coconut … so maybe it’s my best friend. 🙂 I’ve always been fond of coconut. From previous posts, one may have realized this. However, a lot of coconut recipes are up there in points due to the naturally high fat content (even though it’s a healthy fat) … shucks
What makes this recipe so low in points is its minimal amount of coconut, lack of a crust, and the addition of one surprising ingredient:
Yes, you read that right and I know you’re thinking, “Gosh, you’re crazy lady”. But think about it for a second; spaghetti squash has a crunchy texture just like coconut, and since the squash has minimal flavor, it can easily camouflage itself into whatever you’re making. Ah ha! They’re geniuses I tell you!
Curiosity got the best of me and I had to try it out. You should too. It’s coconutty, creamy, eggy, and only 3pp for a slice. 🙂
skinny coconut custard pie:
Serving Size: 1/6 of the pie
Points Per Serving: 3pp
1 can of light coconut milk
1/3C unsweetened vanilla almond milk
1t coconut extract
1t vanilla extract
6T flour (any kind, but i used tapioca flour/starch, gf)
2t baking powder
1/4C granulated stevia
3T shredded coconut, unsweetened, divided (1T, 2T)
1.5-2C cooked spaghetti squash, packed
Preheat oven to 350F.
Allow to cool for an hour. Serve with 1-2T fat free cool whip (0pp) and additional coconut (add extra points if needed).
Store in the fridge until you want another piece. (I like it best cold) It is only 3pp … so be a little wild and have two pieces 😉
Look how thick and custardy it is … Mmmm.