Single Serving Coconut Pie
Prep time: 
Cook time: 
Total time: 
Yield: 1 giant serving
  • ½ cup Silk Unsweetened Vanilla Almondmilk
  • 3-4 tablespoons sugar/sugar equivalent*
  • 1 egg white or egg replacer**
  • 2 tablespoons coconut flour, divided
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup shredded coconut (I used unsweetened reduced fat)
  1. Preheat oven to 350°. Grease a large mug and set aside.
  2. In a large bowl, combine Almondmilk, sweetener, egg white/egg replacer, 1 tablespoon of the coconut flour, vanilla extract, and salt and whisk until completely combined. Alternately you can do this in a blender, but I tend to avoid dirtying my blender at all costs because I absolutely detest cleaning it, so this is nothing a little elbow grease can't solve. Stir in the remaining tablespoon of coconut flour and mix until uniform. Stir in the shredded coconut and pour the batter into the prepared mug.
  3. Bake in the oven at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let cool and devour.
*I give a pretty extensive explanation in the body of this post regarding what sweeteners are best in this recipe, so please look at that.
**You can either use an egg, an egg white, or vegan egg alternative. This recipe is really flexible!

Note on cooking method: I made this in the oven and I imagine that is the best way because it toasts the coconut and creates a very nice texture. If you try this in the microwave, please let me know how it goes!
Nutrition Information
Serving size: the whole darn thing Calories: 163 Net Carbs: 5g Protein: 8g
Recipe by Foodie Fiasco at