YOUR SOLIN GENERATED RECIPE
Healthy Silky Coconut Cream Pie
A refreshing, light twist on a classic pie that combines a delicate almond flour crust with a silky, protein-boosted coconut cream filling. Infused with nonfat Greek yogurt, egg whites, and a touch of silken tofu, this healthy cream pie is perfectly balanced in taste and texture, offering a satisfying blend of tropical coconut flavor with a smooth, creamy finish that’s both indulgent and nutritious.
INGREDIENTS
1/4 cup Almond Flour (28g)
1/2 cup Nonfat Greek Yogurt (120g)
1/3 cup Light Unsweetened Coconut Milk (80g equivalent)
2 large Egg Whites (66g total)
1/4 cup Silken Tofu (76g)
1 teaspoon Vanilla Extract
1 teaspoon Erythritol
Pinch of Salt
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour with a pinch of salt and a teaspoon of erythritol. Mix in just enough water (around 1-2 teaspoons) to form a firm, crumbly dough.
Press the almond flour mixture firmly into a small pie pan or ramekin to form an even crust. Bake the crust for about 8-10 minutes until lightly golden, then remove from the oven and let cool slightly.
In a blender, add the nonfat Greek yogurt, light coconut milk, silken tofu, egg whites, vanilla extract, and a pinch of salt. Blend until completely smooth and silky.
Pour the filling over the pre-baked crust, smoothing the top with a spatula.
Place the pie in the oven on a low setting (around 300°F) and bake for 12-15 minutes just to set the filling without browning it too much.
Remove the pie from the oven and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Enjoy your Healthy Silky Coconut Cream Pie as a light, protein-boosted dessert that fits perfectly into your balanced meal plan.