Wednesday, August 12, 2009

MCT Coconut Cream Pie

Why not put coconut oil in coconut cream pie, I thought and it worked! I adapted a Coconut Cream Pie recipe making it more diet conscious except for the MCT oil. Instead of the liquid for the milk (3 cups), I used 2 cups milk and 1 cup of the liquid MCT. My husband likes this pie.

Two 9 inch pie crusts
Two small boxes of sugar free vanilla pudding
2 cups milk
1 cup MCT
14 ounce package of shredded or flaked coconut
16 ounces of Light Cool Whip or whipped cream
Directions: In a large bowl, beat the pudding, milk, and MCT with an electric mixer until the pudding mixture thickens. Fold in 2 cups of coconut flakes and 1 cup of Cool Whip. Pour into prepared pie crusts. Spread the remaining Cool Whip on top. Sprinkle with the remainder of the coconut flakes. Refrigerate and serve chilled.

I think the coconut oil my husband is getting is helping him be more cheerful and ambitious.

1 comment:

  1. Nice to see you back on the blog! And great to hear your husband is in good humour. Coconut oil and retirement perhaps? Enjoy yourselves!