Vegan and Diabetic-Friendly Tropical Coconut Pie
Indulge in the tropical goodness of this vegan and diabetes-friendly coconut pie made with crushed pineapple and a hint of vanilla. Its creamy texture and delightful sweetness will transport you to a sunny paradise.
ingredients
- Two 8 or 9-inch unbaked vegan pie shells
- 1 small can crushed pineapple (in juice)
- 1 small can unsweetened coconut flakes
- 1/2 cup coconut oil (in solid form)
- 1/2 cup sugar-free natural sweetener (e.g., stevia)
- 4 tablespoons ground flaxseed mixed with 8 tablespoons warm water, as egg substitute
- 1 teaspoon vanilla extract
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Drain the crushed pineapple well and set aside.
- 3.
In a bowl, mix the coconut flakes, coconut oil, and sugar-free sweetener until combined.
- 4.
In a separate bowl, make a flax egg by whisking together ground flaxseed and warm water. Let it sit for a few minutes to thicken.
- 5.
Add the flax egg and vanilla extract to the coconut mixture, and stir until well incorporated.
- 6.
Gently fold in the drained crushed pineapple.
- 7.
Divide the filling equally between the two unbaked pie shells.
- 8.
Bake in the preheated oven for 40-45 minutes or until the pies are golden and set.
- 9.
Allow the pies to cool completely before serving.
- 10.
Refrigerate any leftovers and enjoy within 3-4 days.
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