Low-FODMAP Walnut-Coconut Cake Recipe

Written by Kenneth Lee August 13, 2020

Table of Contents:

Coconut Flour Pie, Low Carb, Gluten Free, Wheat Free

4 large eggs.
1 14 Oz can coconut cream (not light milk).
1 tablespoon vanilla.
4 tablespoon butter.
1/4 cup coconut flour.
1/4 teaspoon kal stevia(try erythritol for a sweeter flavor).
1 cup shredded coconut (unsweetened).
Place the eggs in a large bowl. Whisk the eggs until frothy. Place the rest of the ingredients into the bowl. Blend until well combined. Pour into a greased, 9″ pie dish and bake at 350 degrees for approx. 1 hour or until set well…
Total in the whole pie: cal 1,527, carbs 39, protein 34, fat 141

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Low FODMAP Hot Cross Buns with Rebecca Coomes from The Healthy Gut

Show Description

Do you love Hot Cross Buns but can’t enjoy them because you’re on a Low FODMAP diet? Rebecca shares her super easy and delicious recipe so you can enjoy them once again. Get the full recipe here: https://www.thehealthygut.com/recipes/low-fodmap-hot-cross-buns/

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AIP Breakfast Pumpkin Pie Coconut Cream Parfait Recipe

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AIP BREAKFAST IDEA Pumpkin Pie Coconut Cream Parfait Recipe..
This is another breakfast idea I love for on-the-go portable breakfasts or ones where you just don’t have time in the morning to make a long and involved meal (I mean, who does?!?).
The full recipe is at: https://thrivingonpaleo.com/aip-breakfast-pumpkin-pie-coconut-parfait/.
**.
In the vlog I mention the AIP Sweet Potato Breakfast Bowl video you can find that at: https://youtu.be/65h8eMH5sKA.
I also mentioned the coconut milk I use Native Forest Simple Coconut Milk (this is my Amazon affiliate link for it): https://amzn.to/2ssOCBm.
And the canned pumpkin: https://amzn.to/2AQrvFv.
And the Perfect Supplements gelatin: http://www.perfectsupplements.com/ProductDetails.asp?ProductCode=PS-Gelatin&Click=89203.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites..
The ULTIMATE Guide to the AIP Diet:
https://thrivingonpaleo.com/aip-diet-autoimmune-paleo-protocol/.
***.
I also mentioned the Autoimmune Collective, which is my new AIP membership site find out more at: https://autoimmunecollective.com/.
***.
Thanks so much for watching! Make sure to subscribe to get more videos: https://goo.gl/1vNg3V.
LINKS:
[WEBSITE].
Website: https://thrivingonpaleo.com/.
[AIP-SPECIFIC MEMBERSHIP SITE].
Autoimmune Collective: https://autoimmunecollective.com/.
[FREE AIP & PALEO RESOURCES COOKBOOKS, MEAL PLANS, GUIDES, TRAININGS, ETC].
Make Paleo & AIP easier, faster, less expensive, and way more fun with all the resources in my Freebie Library! Get the password here: https://thrivingonpaleo.com/paleo-freebie-library-page/.
[FREE FACEBOOK COMMUNITY].
Join the free community of others using the Paleo diet & lifestyle (and Whole30 and AIP) for their autoimmune diseases: https://thrivingonpaleo.com/join-the-private-paleo-community/.
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https://thrivingonpaleo.com/contact-me/

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Maple 2015 Maple Coconut Pie

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Julia Palmer of Palmer Lane Maple, Jericho, VT joins us in the Vermont PBS studio to demonstrate her recipe….
Maple Coconut Pie.
1 cup coconut.
1/3 cup melted butter.
½ cup sugar.
Unbaked Pie shell.
1 cup very dark Vermont maple syrup.
½ tsp. vanilla.
3 eggs, well beaten.
Whipping cream.
Maple Sugar.
Melt butter. In a large bowl add sugar, coconut, eggs, maple syrup, butter and vanilla. Mix well. Pour into pie shell. Bake at 350 degrees for 45 minutes..
Pour whipping cream into a bowl. Mix with a whisk (or electric beater) and add maple sugar until it looks like whipped cream. Serve and enjoy!!

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Video taken from the channel: Vermont PBS

Beth’s Coconut Cream Pie Recipe

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#entertainingwithbeth #CookingChannel #EasyRecipes.
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PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer.
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WATCH MORE PIE RECIPES!
Chocolate Cream Pie Recipe http://bit.ly/2Cd2WDr.
Foolproof Apple Pie Recipe http://bit.ly/2tYd0vG.
Cherry Pie Recipe http://bit.ly/2XLT3FT.
Lemon Meringue Tart Recipe http://bit.ly/2tZW082.
SHOP THIS EPISODE:
Metal Pie Plate https://amzn.to/2tXLgah (this link goes to Amazon where I am an affiliate partner).
BETH’S COCONUT CREAM PIE RECIPE.
Serves 8.
*Print Recipe on Blog* http://bit.ly/2HpaYN4.
INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits.
½ cup (75g) raw macadamia nuts.
1 tbsp (13g) sugar.
½ cup (50g) sweetened coconut.
pinch of salt.
5 tbsp (75ml) melted butter.
Coconut Filling:
1 cup (240ml) of milk.
1 cup (240ml) of full-fat coconut milk (not lite coconut milk).
1 vanilla bean, scraped of its seeds.
¼ cup (50g) of sugar.
4 egg yolks.
Pinch of salt.
1/3 cup (40g) cornstarch.
2 tbsp (30g) butter.
Whipped Cream:
2 cups (475ml) heavy cream.
2 tbsp (13g) powdered sugar.
1 tsp (5ml) vanilla extract.
To Garnish:
¼ cup (25g) unsweetened coconut flakes.
METHOD:
Preheat oven to 375F (109C)..
Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside..
In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms..
Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom..
Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool..
To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly..
In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined..
Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter..
Immediately pour pastry cream into cooled pie crust. Allow to cool completely..
Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip..
Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed).
One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice)..
Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
ABOUT THIS CHANNEL.
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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Holiday S.O.S. Ask the Nutritionist

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Facing airplane food with a picky eater? Visiting grandma’s and expecting mountains of sweets? Looking for recipes to support loved ones with food allergies? Join this live Q&A to ask your questions about navigating the nutritional challenges of the holiday season while making the most of it..
Vicki Kobliner MS RDN is a Registered Dietitian/Nutritionist with years of expertise in applying a functional approach to nutrition. She develops individualized plans for clients which are designed to promote wellness, prevent disease and rebalance underlying nutritional impairments. A key element of this approach is the optimization of digestive function. Research shows that impairments in this critical nutritional pathway can have a far reaching impact on our brain, immune, detoxification, and other seemingly unrelated systems. Vicki has extensive experience in using dietary modification, appropriate supplementation and functional lab testing to achieve optimal wellness..
Vicki has extensive experience using gluten-free, dairy free, low allergen, GFCF, SCD, GAPS, FODMAPS, and other appropriate diets to reduce inflammation and promote healthy digestive function. She has contributed her expertise to www.gfcfdiet.com and worked with schools to develop a whole foods approach to student meal planning. She lectures frequently, both locally and nationally, on topics such as autism, special diets for food allergies and intolerances, healthy pregnancy planning and choosing appropriate nutritional supplementation. She has appeared on television and video. Vicki is a contributing author to the books A Compromised Generation: The Epidemic of Chronic Illness in America’s Children and Essential Remedies for Women’s Health.

Read: Vegan 3 Bean Salad

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Creamy Pumpkin Pie Recipe // Dairy & Gluten Free, Keto, Paleo, AIP, Low FODMAP

Show Description

This is my current favourite quick and easy to make dessert! Great for fall, Thanksgiving & Christmas or anytime time of the year for that matter!!
*I’d love to know if you feel the same way! Comment below your thoughts after making it or tag me on Instagram @dannifeinstein.
+ DAIRY FREE.
+ GLUTEN FREE.
+ SUGAR FREE.
+ KETO & PALEO FRIENDLY.
+ AIP & Low FODMAP MODIFICATIONS..
LINK TO RECIPE// http://www.dannifeinstein.com/creamy-pumpkin-pie/.
INSTAGRAM// https://www.instagram.com/dannifeinstein.
MY BLOG// http://dannifeinstein.com/.
MUSIC// by https://www.soundcloud.com/ikson.
Summer Spliffs by Broke For Free http://brokeforfree.bandcamp.com/ Creative Commons — Attribution 3.0 Unported — CC BY 3.0 https://creativecommons.org/licenses/… Music promoted by Audio Library https://youtu.be/emnDN1l0pzc

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Video taken from the channel: Danni Feinstein

Place an oven rack into the lower 1/3 of the oven and preheat oven to 350F (325F if using a glass pie plate). Butter a 9-inch pie plate. In a large bowl, beat together the eggs, milk, and maple syrup with a whisk or electric mixer until foamy. Stir in the rice flour, cornstarch, tapioca flour, vinegar, melted butter, vanilla, and coconut flakes.

To make the crust, preheat oven to 375°F/190° In a food processor, pulse the toasted coconut, cookies crumbled by hand directly into the processor, brown sugar and salt until the mixture is finely ground.Add the melted butter and process until moist clumps form. Scrape the crumb mixture into a 9-inch (23 cm) glass pie.Bake according to its recipe or package instructions. **See above post for homemade and store-bought low-FODMAP graham cracker and cookie options. ***For low-FODMAP, use a soy milk make from soy protein isolate, such as 8th Continent, or.

Dr. Rachel’s Low-FODMAP Traditional Pie Crust Recipe; Gluten-free. November 20, 2017.

Printer Friendly Version. This is a flaky, buttery, low-FODMAP and gluten-free pie crust recipe that can be used for both savory and sweet pies. This crust has great texture and will hold up well.

Try it as a top for my low-FODMAP chicken pot pie recipe!The Key is The Crust. Hearty chicken, tender vegetables, a creamy sauce and a buttery, flaky crust– the crust makes the pie!

Our All-Butter Pie Crust is tried and true! It is gluten-free, easy to work with and makes a fabulous sweet pie, such as a base for a pumpkin pie, or rhubarb lattice, and it works for savory pies, such as here for our Low FODMAP Chicken Pot Pie.The all new recipe section dedicated for Low FODMAP recipes. View entire list of recipes for each categories in our recipe section. Breakfast.

Acai Bowl. Breakfast Tortillas. Shepherd’s Pie. Shredded Chicken Salad with Creamy Japanese Style.Low FODMAP Dessert Recipes. We love dessert! Whether you love a hot pudding or homemade ice cream we’ve got you covered with our drool-worthy collection of low FODMAP dessert recipes. These Low FODMAP recipes have been dietitian reviewed and specifically designed to be safe for the first phase of the diet.

These low FODMAP recipes are a perfect place to start. 1 / 35. Taste of Home. Lemon-Butter Tilapia with Almonds Sometimes I want a nice meal without a ton of effort or wait time.

Thankfully, I’ve got this lemony, buttery fish that’s super fast and totally tasty.Low FODMAP Lunch Recipes. Low FODMAP Egg Shakshuka. Shakshuka can either be a lazy weekend breakfast or lunch. Remember to divide the recipe into 4 serves to keep it low FODMAP.

Fresh Spring (Rice-Paper) Rolls. Select.Preheat oven to 200°C/392°F.

In a saucepan, combine water, salt and butter. Bring to a simmer and add the flour and xanthan gum. Stir vigorously with a wooden spoon.

Lower temperature and continue cooking and stirring until the pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.Cooking Directions for Low FODMAP Pie Crust Whisk the eggs, water and vinegar together in a small bowl; set aside. Whisk together the low FODMAP flour, sugar, if using, xanthan gum and salt in a medium bowl to blend.

1 recipe pastry for a 9 inch single crust pie Add all ingredients to shopping list View your list. Directions Instructions Checklist Step 1 Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut.

Pour into prepared pie.About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re.Ingredients.

1 tablespoon onion infused oil. 1 tablespoon garlic infused oil. 1 medium carrot peeled and chopped. 2 cups (200 g) broccoli, chopped. 1 celery stal.

Combine chicken/turkey, carrots, celery, corn, parsnips and potatoes in a bowl; set aside. Whisk in 1 cup low-FODMAP chicken broth and low-FODMAP milk/cream (I used coconut cream.

List of related literature:

Pour mixture over baked crust and smooth flat, sprinkle on 1 cup shredded coconut, and bake at 350°F for 20 minutes.
from Tofu & Soymilk Production: A Craft and Technical Manual by William Shurtleff, Akiko Aoyagi Soyfoods Center, 2000
In a medium bowl, combine the almond flour, coconut flour, sweeteners, cinnamon, and salt.
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success by Carolyn Ketchum Victory Belt Publishing, 2019
For topping, in a medium bowl stir together whole wheat pastry flour, baking powder, the % teaspoon ginger, and the kosher salt.
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days! by Connie Guttersen Meredith Books, 2005
Preheat the oven to 350°F. In a medium bowl, combine the coconut, almonds, flaxseed, raisins, cinnamon, ginger, nutmeg, salt, vanilla bean seeds, and coconut oil.
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance by Rockridge Press Callisto Media Incorporated, 2015
½ teaspoon dried thyme ½ medium butternut squash, peeled and cubed 2 cups vegetable stock ½ cup unflavored coconut milk 2 fresh thyme sprigs, to garnish 2 tablespoons coconut yogurt, to garnish 1.
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles by Tracy Lockwood Beckerman Ulysses Press, 2019
3 tbsp agave syrup 1 tbsp desiccated coconut (dry unsweetened shredded coconut) To serve Yogurt or a dairy-free milk (see pages 53 and 57) well and proceed with the recipe as follows.
from Honestly Healthy: Eat with your body in mind, the alkaline way by Natasha Corrett, Vicki Edgson, Lisa Linder Jacqui Small LLP, 2013
Or make your own using gluten-free flours; coconut flour; almond meal; butter, ghee, or coconut oil; nut butters; and sweeteners such as stevia, lo han, chicory root, or xylitol.
from The Candida Cure: The 90-Day Program to Beat Candida & Restore Vibrant Health by Ann Boroch Quintessential Healing, Incorporated, 2010
CRUMBLY PIE CRUST % cup buckwheat flour • Preheat oven to 350°F. % cup brown rice flour • Combine dry ingredients.
from Healing with Whole Foods: Asian Traditions and Modern Nutrition by Paul Pitchford North Atlantic Books, 2002
Pan roast, cup Pine Nuts or slivered ALMONDS over medium heat until golden, 3 to 5 minutes.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002
All the recipes in this book adhere to the Paleo approach, except in their use of sweeteners—as I’ll discuss later, I’ve found that it works best to avoid sweeteners like honey and maple syrup, which are used without limit on Paleo.
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out by Cristina Curp Victory Belt Publishing, 2018

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

A Superset Calculator to construct Strength and Muscle

129 comments

Gavinrarim August 13, 2020 - 16:38

Hahaha you’re honestly really funny �� couldn’t stop cracking up! This pumpkin pie turned out soooo bomb!

Kerin August 14, 2020 - 19:12

Hi Beth what happen if I don”t have vanilla bean..Can I use vanilla extract?

Daishakar August 15, 2020 - 14:40

Probably the best Coconut Cream Pie that I will try. Most of the time, the only “coconut” in CCP is the topping but this one has coconut in the crust, filling and topping. The coconut milk in the filling is the real game changer! Thanks Beth!

Gholbinn August 16, 2020 - 03:52

I’m hooked on your videos now! Question: I have some cans of high fat coconut milk that I bought about a year ago. But, the contents seemed to have solidified, and I live in a warm climate. Any ideas?

Bagelv August 16, 2020 - 12:29

That looks so amazing! Definitely gonna give it a try some time in the next few weeks ��

Zuluzuru August 17, 2020 - 19:34

Looks delicious I love the addition of the macadamia nuts. This is great for Easter �� Have a wonderful week Beth!

Adrierim August 18, 2020 - 07:23

Well, you could also make this for Pi Day… since it IS coming up…

Grorg August 18, 2020 - 22:56

One more subscriber. I can’t believe I have only just “met” you Beth. I am a recipe video junkie… and I am totally hooked on your channel. I have been home after a car accident and can literally just sit in bed and watch videos. You are amazing and your recipes too. Can’t wait to be back on my feet and cook your recipes! Vous êtes magnifique! Bravo pour votre travail! Your new #1 fan!

Rainbeard August 19, 2020 - 15:24

This looks so incredibly delicious and easy to make. I own a glass pie dish with the scalloped edge. Would you recommend using it to make the pie? Also could you link where you purchased your metal one. I love love love coconut and am eager to make this soon! Thanks for the recipe!

Malodi August 20, 2020 - 01:51

I BOUGHT OR USED CREAM OF COCONUT (OOOPS) INSTEAD OF COCONUT MILK…I JUST PUT IT IN THE OVEN… CANNOT WAIT TO SEE OR TASTE HOW IT TURNED OUT

Grarim August 20, 2020 - 23:10

I know I’m late to the game, but I made this today and it is delicious. Topped it with some homemade whipped cream, and it was the best dessert I’ve had since restarting keto!! Thanks a million for the recipe.

Mauran August 21, 2020 - 22:34

Beautiful. I agree, use coconut milk for the filling. It makes the difference between an average pie and an awesome one.

Kigarr August 22, 2020 - 02:41

THNX A BUNCH! I’LL MAKE THIS TOMORROW, BUT WITH COCONUT OIL… SO IT’S EVEN MORE COÇONUTY. AND DAIRY FREE.

Mobandis August 23, 2020 - 05:38

Hi Beth I am an American who married a Brit and lived in England, and I can tell you that Digestive Biscuits are the BEST for crumb crusts!

Cegda August 23, 2020 - 19:55

This has got to be the most boujie yet satisfying coconut cream pie ive ever laid my eyes on ��

Dagdaris August 24, 2020 - 17:56

I am sooo going to try that coconut cream pie recipe looks so delicious thanks so much for sharing have a awesome blessed day today in Jesus Christ our Lord GOD and savior Jesus Christ by

Gravelworker August 25, 2020 - 04:24

I just made this and it was absolutely delicious. I added twice the amount of coconut flour and used erythritol instead of stevia.

Moralanim August 26, 2020 - 01:10

Looks amazing, Beth! The presentation is beautiful as always.

Nuadazar August 26, 2020 - 19:30

I’m in Australia too, can we even get sweetened coconut here? Beth that recipe looks wonderful you can almost taste it while you watch the video thank you.

Mikami August 27, 2020 - 14:15

So happy you saw my request! This looks lovely, looking forward to all your spring recipes! Hugs, Lauren

Whiteforge August 27, 2020 - 23:45

I can’t wait until I can afford your prescription box (I am a student, its not that I am cheap haha). I love all the things you use.

Ariulace August 28, 2020 - 13:28

Dear Beth, It has been more than 6 year since I subscribed to your channel, I followed every step that you said in your videos, and every time I bake or cook one your recipes, always say God bless you dear Beth. Just want to thank you because of your amazing tips.
BTW I baked this coconut cream pie and everyone fell in love with

Mugrel August 29, 2020 - 04:42

This looks delicious! But in Germany, where I live, you can’t buy sweetened coconut. What can I do?

Stonefury August 30, 2020 - 03:27

This pie looks delicious and I can’t wait to make it! But was wondering if I could use toasted macadamia nuts? I have a large bag from Costco.

Perisius August 30, 2020 - 21:47

This looks amazing!! I think I will make it for Mother’s Day ��

Centrinadar August 31, 2020 - 13:51

Can I skip the shredded coconut and have it still turn out similar in texture?

Gholbinrad September 1, 2020 - 11:31

I never tried cooking deserts or anything before so I’m a bit of a novice with this sort of stuff. Bit I attempted to make this today as it looks amazing and also straight forward enough. It turned out ok it looked delicious but tasted a bit plain wasn’t very sweet. I used the stevia and vanilla but I still had to sweeten it with sugar to make it taste anyway good. Any suggestions on how to make it a bit sweeter without having to resort to sugar.

Kigabar September 2, 2020 - 03:09

I want to make this, but can’t find coconut cream. Please advise with what to replace it?? I love coconut! this is perfect:)

Malador September 2, 2020 - 17:59

Omg I NEED to try this! I absolutely love coconut and this looks amazing!!!

Maukus September 2, 2020 - 22:35

This is my absolute favorite pie! I’m so glad you posted this!

Mageseeker September 3, 2020 - 18:07

I’m definitely going to try this recipe as well!�� Nine of your recipes have disappointed and I doubt that any will! We’re huge fans of banana cream pie, this will be a nice alternative. Now, I must search for channel for a lamb recipe! I’m sure you have something for me!

Kajilar September 3, 2020 - 19:07

Beth has the most beautiful food on YouTube. Without question. I always salivate just looking at the food. And this is no exception!

Midal September 4, 2020 - 16:11

I live in Hawaii and this is just like how I make mine♥️. How fun I usually top it with pineapple whipped cream and toasted coconut! But your pie looks gorgeous!!! Mmmmmm yummy ��. Definitely Easter desert ��♥️!

Malar September 5, 2020 - 09:34

This looks amazing, I’ve been craving key lime and coconut cream pie for forever and it’s a lot simpler than i thought!

Thorgarad September 6, 2020 - 07:09

I cannot wait to make this. I’m going to make an almond crust or something to go at the bottom.

Kathriwield September 7, 2020 - 03:53

Hi Beth, i can’t wait to try this! CCP has always been my favorite. Thanks for the recipe!

Samuzilkree September 8, 2020 - 11:22

Lovely, had to make it immediately! The °C must be 190 though! 😉 Xx

Fedred September 8, 2020 - 19:16

Yummy! I can’t wait to try this! Thank you Lisa for sharing.

Gholbinn September 9, 2020 - 06:15

Looks great! I will definitely make this for my 19th anniversary with my husband:)

Yggri September 9, 2020 - 10:32

I love it. It was easy to follow and it came out great.Thank you.

Moralv September 10, 2020 - 02:07

I have had this recipe saved in my “favourite” folder on YouTube for almost a year, last night I decided to give it a try, I’m eating the pie as I’m writing this. Omg!! It’s so good, very coconut ie, and rich flavour, as someone who is a huge fan of coconut flavour dessert, this will for sure be on our dessert menu once a week from now. I didn’t add whipping cream as I can never make piping cream look as pretty as it should be �� a teaspoon of Greek yogurt on the side is my version. Thank you for making such good contents and please be safe

Bludfury September 11, 2020 - 05:00

I love that there is coconut throughout the whole pie, including the filling that contains coconut milk. Looks so yummy!

Darkfist September 11, 2020 - 19:15

Hi, Beth. Your coconut cream pie looks so pretty, just like you, my fair queen.

Steelweaver September 12, 2020 - 16:03

So. You are taking a coconut pie that you took a piece out of to your friend

Thorgara September 13, 2020 - 15:40

Beth, dear! I love all of your recipes..you are one of my favorites. The way you explain!!!!just waaaaaooooo. It is like been in a class room. You are totally amazing.. Beth another thing! I love your mixer. What type of mixer is it? Please!!!! Thank you from Washington heights, NYC.

Maujinn September 14, 2020 - 00:27

I tried it and it rocks!! I so loved that you add the list of
ingredients at the top!!

Sagas September 14, 2020 - 08:14

I am so excited to find your videos with such great recipes I can use. I have severe RA, and I just started the Kaufman Diet three days ago. (It’s antifungal) I had a couple recipes for cookies, one for a dinner roll, but now I have more options with your recipes. Thank you! So much. This is similar to a Keto diet, and with having such a severe disability, I need easy recipes that don’t keep me on my feet forever. Can’t wait to try your recipes. ��

Dut September 16, 2020 - 03:13

Thank you so much for this recipe! I will try it this weekend and i will let you know the results! Indonhave a question for you; could be be possible for me to use maple sirup? If so, how much of it? Also, i do have stevia in the raw in here that suppose to be good for baking. How much of it should i use? Thank you so much!

Snowfont September 16, 2020 - 20:05

Is the butter necessary in the cream filling? I am planning on making this non-dairy by substituting the milk for almond milk and the whipped cream with coconut cream whipped cream. If I add my vegan butter that has a coconut oil base, that’s gonna be a TON of coconut ��

Tygralbine September 17, 2020 - 12:44

Beth thank you so much for all your awesome recipe..Thank you for sharing…with us you deserved to be on TV..

Fedar September 17, 2020 - 18:23

I’m making this for my boyfriend this weekend, ill let you know how it turns out

Moron September 18, 2020 - 01:06

This recipe saved my morning!! I just can’t do much meat or savoury dishes in the morning. This has been my go-to breakfast since starting AIP 2 weeks ago. Tastes like pumpkin pie and is the perfect substitution for yogurt!!

Any variations? I tried substituting with mashed cauliflower and applesauce, but that wasn’t a big success. The cauliflower taste came through (which is surprising!). I am hoping for a plain base to add berries to.

Thanks!

Dubar September 18, 2020 - 15:02

Is there anything more delicious for dessert than a slice of homemade coconut cream pie �� thank you so much for sharing this treat with us Beth, it is a true classic ��

Hugiris September 19, 2020 - 13:41

I made this pie and it was not sweet at all. The texture was a little to moist. Is the coconut milk the regular one? My was the coconut milk, not cream. It was soggy.

Analune September 20, 2020 - 07:23

i thought i wouldn’t like this, but then i watched the video and now i want to make it!

Kagahn September 20, 2020 - 22:59

Awesome and healhty. Thank u. ��
�� but I don’t like butter, can I used coconut oil?

Shanis September 21, 2020 - 15:44

Does it suppose to be all wet in the inside and not done looking? I thought it suppose to look like bread texture.

Goldendweller September 21, 2020 - 21:15

Always classy…must try this looks really delicious..thanks love

Akimuro September 23, 2020 - 03:32

for those on candida diet just add xylitol instead of stevia

Malodora September 23, 2020 - 20:36

I made it for Thanksgiving. Super easy and incredibly delicious..thanks!

Lakelv September 24, 2020 - 20:31

I found that pumpkin at kroger on sale for 1.99. Going to try this thank you so much. You give me hope through this journey. New subbbie here.

Blueredeemer September 25, 2020 - 21:37

Thank you so much for all your videos ��
Just one question… I saw that you use stevia on all your videos, can I use coconut sugar?..

Fauktilar September 26, 2020 - 08:40

Could I use coconut cream instead?�� My coconut milk hasn’t arrived yet��

Gravelbringer September 26, 2020 - 15:14

Great idea:)
What do you think about the medical medium celery juice?

Mejin September 27, 2020 - 11:57

I love your video’s!!!! iv always wanted tasty easy low carb options.tnxxx somuch

Zolonos September 28, 2020 - 04:43

I just put a batch of this in the fridge. I didn’t have pumpkin in my pantry, so I substituted with puréed sweet potato. It was yummy going in, so I’m sure it’ll be yummy once it’s set. Thanks!

Monara September 28, 2020 - 23:58

Anyone try with maple syrup or sugar? If so, how much did U use?

Sternwood September 29, 2020 - 10:26

Just made this delicious recipe this weekend thank you! I added some lime zest and juice from half a lime to the recipe. Super yummy. I might try adding some cinnamon next time I make it.

Mabor September 30, 2020 - 12:47

I used to have a weakness for Mounds bars….so I made this, put it in the fridge for a few hours, then poured a chocolate ganache’ over it… Then back in the fridge til it set up.��

Dakelv October 1, 2020 - 00:55

I make at least once a week I love it and it doesn’t spike my blood sugar. This and the banana bread recipe I have no problem being on my keto diet

Feloghma October 1, 2020 - 06:54

This coconut cream pie looks amazing! I will definitely have to give this recipe a try. Thank you.

Gholbihelm October 2, 2020 - 07:34

Excellent video. Thank you for the recipe and the included stats on the pie.

Whisperfist October 2, 2020 - 21:57

let me know abou what you are doing in cooking. I am from São Paulo, Brasil. It seems that you are a good teacher because you speak very clear and slowly. See ya!

Aragda October 3, 2020 - 09:38

Imagine this made in muffin tins and eaten with keto blueberry jam with chia seeds. ��

Manalas October 3, 2020 - 18:42

Hi.. It’s very difficult to find pure stevia in the place I reside. Could you please suggest an alternative?

Bamuro October 4, 2020 - 11:18

Yesss! I’ve been wanting this recipe for so long �� Is there a way to make it a little bit more ‘coconutty’? Perhaps desicated coconut in the filling or even a few drops of coconut extract? I am a total coconut fiend and want as much of the rich decadent flavour as possible ��

Alsanius October 5, 2020 - 09:10

Do you have any steps on when and how to add probiotic if you wanted to go that route?

Ghokus October 6, 2020 - 00:41

This looks so easy to prepare. I’m going to make this tomorrow! TFS!

Kirithis October 7, 2020 - 15:07

Thanks for posting this recipe, I’ve just made it and it’s very good. What are the macros… Carbs, fat, calories etc?

Lightwing October 8, 2020 - 08:40

Looks delicious!!! I think that crust would be amazing for a key lime pie as well. YUM!

Kazralmaran October 8, 2020 - 14:54

This looks delicious! I just went keto, but I think I may try to tweak the recipe so it’s low carb!

Mananrad October 9, 2020 - 08:23

this is amazing! easy as pie lol but so yummy. However I don’t think it’s 1500 g of carbs for the whole pie I really don’t I think it’s less way less

Aunis October 9, 2020 - 21:05

Coconut milk just the coconut white solid part (if it has separated in the can) or mix it all together or buy a product that just says coconut cream?

Blackdweller October 10, 2020 - 12:58

Looks delicious, I hope that’s not the one you’re taking to tomorrow’s barbeque!

Medal October 11, 2020 - 12:28

I just put it in the oven. Making it for the first time. We just bought coconut flour for the first time. Just the flower smells amazing.

Trutheye October 12, 2020 - 10:24

Just made this wonderful taste, but while cooling the middle shrank what happened?

Bealmeena October 12, 2020 - 16:41

Hi Beth, thank you for the lovely recipe, please could you advise the measurements of this pie dish, as I am trying to locate a similar one in UK. Regards

Starkiller October 13, 2020 - 18:25

But The vanilla extract has sugar.. or is it the one you are using without sugar? ❤️

Starbreaker October 14, 2020 - 17:12

Imagine this made in muffin tins and eaten with keto blueberry jam with chia seeds. ��

Moge October 14, 2020 - 20:32

Can we use heavy whipping cream instead of coconut milk plz? Thx

Gonos October 15, 2020 - 19:47

Can I use ghee in place of the 4 tablespoons of melted butter/coconut oil?

Dorirad October 16, 2020 - 20:01

I just made this……AMAZING. I”m from NZ and coconut cream pie thing is not familiar to us but in your taste testing you mentioned it was like a coconut bread, that got my attention. I didn’t have enough coconut flour so I thought I’d put in a little almond flour and accidentally poured in more but figured it’ll just thicken the batter up a bit. OMG out of the oven hot….it is like what we’d call a steamed pudding. I wish I had custard or a yummy sauce to serve with it. And I was really surprised that cold its just as good like a light cake. THANKYOU SO MUCH…… a new addition to my low carb recipe repertoire:-)

Shaliriel October 17, 2020 - 02:42

Hello Beth, can I use coconut cream instead of coconut milk??? In our country we don’t have coconut milk

Za October 17, 2020 - 20:07

can i do this without shredded coconut? i cant find any:( would i have to add more flour to make up for it?

Cerergas October 18, 2020 - 12:39

Cream and full fat coconut milk are not the same.
There is canned cream, full fat milk, and light fat milk.
Written recipe says cream.

Arcanedragon October 19, 2020 - 10:11

Question about the coconut milk. I buy the thai brand and it has this big clod of coconut cream at the top and is separated from the runnier liquid at the bottom. Do I mix this together before using or just use part of it?

Cerendis October 19, 2020 - 22:04

Perfect recipe! My husband is tipe 2 diabetes. Gonna make it tonight! Thank you so so much!

Hellskin October 20, 2020 - 19:08

Thank you for your recipes! It’s a life-saver ��
I’m losing excess weight and eating wonderful food. Thank you x 10!

Dahelm October 21, 2020 - 01:25

I am a brazilian woman, french and spanish speaker so I apologise about my poor english. I have ti deal with my intestinal microbiota. So SIBO and FODMAP are part of my day life. Tank’s!

Centri October 21, 2020 - 21:47

I put mine in the blender. It’s a texture thing for me. I love coconut, but i don’t like the texture. It comes out great. ��

Kalar October 22, 2020 - 23:02

can you use swerve sugar replacement instead of stevia sugar replacement if you can’t find it

Sabar October 23, 2020 - 09:23

the. pie has 39 carbs.?the 14 oz.cream of coconut cream. has 216. CARBS by itself.
now I know why my low carb is not working

Diktilar October 23, 2020 - 17:12

Beth, I made this on Friday and OH MY GOODNESS!!!! �� I love that it’s not overly sweet. Seems the sweetness comes from the amazing crust that smelled AWESOME while it was baking! My hubby was raving about it to his family. �� Will definitely make this when I want to make a “WOW!” dessert! ��

Kazigrel October 24, 2020 - 21:15

This looks tasty! I keep going to my usual 17 ingredient veggie/fruit smoothie. Today I drank 60 ounces for breakfast! (lost 1.7 pounds mountain biking yesterday and I do not need to lose any weight!) Thanks!

Margas October 25, 2020 - 19:03

I don’t have a metal pie plate, so can’t attest to the quality of the crust. However, I can tell you, Emile Henry pie plates are the best, that high tempered clay produces the best crust, people asks me if crust was home made, when in a pinch it was a supermarket one:)… every baker should have one!

Bloodbinder October 26, 2020 - 06:27

Just wondering…can I use another sweetner like honey or maple syrup instead of stevia?

Kathriril October 26, 2020 - 20:21

I was so excited about this recipe until you added stevia. My husband and I despise stevia. We stay away from artificial sweeteners also. Sugar has never affected my seizure condition. I have cut out sugar almost completely. If I did add sugar, how much would I add. The low carb part of your recipe is fabulous.

Androra October 27, 2020 - 19:22

I loveeeeee all your videos you are the best thanks so much for sharing ��

Thundershade October 28, 2020 - 12:57

Mhmmmmm looks amazing! I wish you offered private cooking classes, that would complete my life xxx

Coiris October 28, 2020 - 22:16

what were you smiling at when the video started? Was it fake laughing? I feel like it was fake laughing:( That must be awkward to do.

Goltizilkree October 29, 2020 - 07:16

Well, I was just getting comfy in bed and watched this. I thought “I have all of the ingredients”, so I had to go make it! Oh my, yummy warm. I can’t wait to try it in the morning! It was super fast mix to make. Took no more than 5 minutes.

Truebinder October 29, 2020 - 20:43

What a lovely dessert, Beth! Who doesn’t love coconuts ��…I totally flipped for the coconut flavoured pastry cream… infact that itself can be served as a pudding, right? Correct me if I’m wrong. Happy Spring to you! ��

Shakanris October 30, 2020 - 07:40

This looks delicious! Coconut cream is a standard pie for New Years. I’ll have to keep this recipe in mind. Lemon Meringue is an Easter staple.

JoJozilkree October 31, 2020 - 17:09

Want more AIP breakfast ideas? Check out this video next on 10 AIP breakfast ideas: https://youtu.be/C-4kQdjfsmw

Ghotus November 1, 2020 - 09:36

I just love anything coconut! I don’t have Stevie though, can I use an alternative type of sweetener instead?

Marith November 2, 2020 - 00:20

This is soooo good! I’m newly following AIP for autoimmune disorder and IBS, but I’m also currently dealing with gastritis so I have to eat soft/mild foods that are easy on my stomach and this is a life savor! Thank you for sharing.

Nuardred November 2, 2020 - 09:18

I love this idea! Yay, for something different for breakfast! I can’t wait to try it. And a tip for those of us on a budget, use the least amount of gelatin to keep costs at a minimum. It’s pricey stuff! By the way, I use Aroy-D coconut milk which I get at my local Asian market. No thickeners. Thanks for another great video, Michele!

Mneron November 3, 2020 - 14:29

Hello Beth! Love this recipe, looks gorgeous. I have a question regarding the whipped cream. Usually pastry chefs would recommend whipping and piping the cream moments before serving, instead of leaving it in the fridge for a few hours. So I’m curious about whether it is better to get the cream done right before serving or leaving it to set haha. Thank you!

Ironbrew November 4, 2020 - 05:29

Did hubby jump in and surprise you while doing the voiceover? I swear I hear a man’s voice with yours saying, “Let me show you how…” at 0:28! �� Ghost? �� Haha! well, either way, the recipe sounds delicious! TY Beth! ❤️

Conjuri November 4, 2020 - 15:35

You are so talented Beth! Thank you for sharing your recipes:D

Mazilkree November 5, 2020 - 14:05

Come up with a pie for pie day!!!! It so nice of you to put this up to give variety.

Kiribandis November 6, 2020 - 06:05

I just made this! Since I am keto, I skipped the maple syrup, and it tastes fantastic without it! First time I have bought mace.. and like it waaay better than nutmeg! I trashed my nutmeg altogether

Swordraven November 7, 2020 - 09:41

Beth deserves her own TV show. She is an amazing cook and I adore her beautiful lifestyle. She is just exquisite!

Blackhammer November 7, 2020 - 19:11

l love your quick and easy recipes. Made this last night. Liked the texture added more stevia but still wanted a little more sweetness. will definitely make again! Thank you.

Dozshura November 7, 2020 - 19:59

I’m so HAPPY I found you, I love your recipes! Could you please make more videos? Bless you for making these videos.

Juzragore November 9, 2020 - 12:06

I used a vintage glass pie plate because that was all I had and it turned out perfectly and was so pretty!

Conjuwield November 9, 2020 - 17:10

Thanks for this recipe. My pie came up dry. Not fluffy. it may be due to the cocunut flour. could you please recommend one good brand? thanks

Karg November 10, 2020 - 02:03

nice recipe ty just a suggestion you could warm the coco’s milk up before pouring it in the mix be careful not to boil the coco’s milk otherwise you’ll end up with sort of scramble egg

Fowyn November 11, 2020 - 07:47

I don’t like butter, is there is substitute I can use for this deliciousness?

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