The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case. After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online. Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using a store-bought
Ingredients 1 large spaghetti squash 1/4 cup coconut aminos (or tamari if not paleo) 3 cloves garlic, minced 1 tablespoon coconut sugar 2 teaspoons freshly grated ginger 1/4 teaspoon white pepper (or black pepper!) 2 tablespoons olive oil 1 onion, diced 2 cups coleslaw mix (shredded cabbage and carrots) Instructions Cut a spaghetti squash in half lengthwise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out the flesh with a fork so it breaks apart into strings, set aside. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside. Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute. Stir in spaghetti squash and sauce mixture until well