Mock Coconut Custard

 

Click to enlarge

Click to enlarge

I found this recipe while doing Weight Watchers many years ago and tweaked it a bit to come out with a truly tasty little coconut custard dessert my husband and I really like.  The secret is that it’s not made with coconut at all!  It’s made with spaghetti squash threads, which give the texture and impression that it has coconut in it.  I also added what I believe to be the very best coconut extract in God’s Christendom, “Coconutti”, which I buy direct:  http://www.superiorflavors.com/servlet/Categories?category=Flavors&searchpath=7816&start=17&total=56  I discovered this extract years ago and am willing to pay the high price for it because it’s truly WORTH EVERY PENNY!

You could also pour this filling into your favorite pre-baked low-carb pie crust, but you might want to double the filling recipe so the pie filling will actually FILL the shell.  🙂  Recalculate to add those figures to what is below for the filling only, however, if you do.  You should wait until OWL to enjoy this dessert.

INGREDIENTS:

2 c. cooked spaghetti squash threads

3 beaten eggs

¼ c. granular Splenda

½ tsp. nutmeg

1 tsp. Coconutti extract

½  tsp. vanilla

¼  c. unsalted butter

1½ tsp. baking powder

DIRECTIONS:

Cut spaghetti squash in half and place cut side down in 1/2″ water in a glass dish.  Microwave on HI for 13-15 minutes.  Drain off water.  Fork out squash threads onto a cutting board and chop up a bit with a sharp knife, so as to more resemble real coconut.  Place threads into a mixing bowl.  Add butter and stir to melt.  Beat in the 3 eggs and add all remaining ingredients.  Butter a glass pie plate and pour mixture into pie plate.  Bake 20-25 minutes at 350º until center is set and a sharp knife inserted comes out clean.   Cool and top with sweetened, whipped cream (not included in the stats below).

NUTRITIONAL INFO: Makes 6 servings, each with:

137 calories

11.6 g  fat

5.27 g  carbs

.78 g  fiber

4.49 g  NET CARBS

3.58 g  protein

149 mg sodium

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6 comments on “Mock Coconut Custard

  1. I remember this from Weight Watchers, too. Was my favorite dessert in those days. LOL! Just one question….you don’t put any cream or anything in this to make it a custard? Thanks! Can’t wait to try it!

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    • Well, I low-carbed the original WW recipe, which didn’t have any cream in it. I suppose you could add some, say maybe ¼-1/3 cup, but I’d add another egg if you do. I can’t guarantee it will cook up right doing that, so don’t test it on company. 🙂

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  2. I’d like to try this recipe and have a question about the flavoring. Is it sweetened? And, what other flavorings do you like from them? Thanks.

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    • It’s sugar free, salt free and alcohol free. Ingredients list: water, propylene glycol, natural and artificial flavors, tragacanth (a natural gum thickener) and sodium benzoate (preservative). To be quite honest, I’ve not tried any of their other flavorings before, just this one. So I don’t know if they are good or not. I’ve ordered 5 new flavors to try but haven’t gotten them yet. I want to see what the fresh corn is like for sure. 🙂

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  3. Peggy, am I missing the link where you buy your coconutti ?
    I’ d love to try this…coconut anything is one of my favorite things.
    Love your site !!

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