Coconut custard pie????????

My birthday is April 4th and I'm only two weeks out so I want to TRY to find SOME kind of coconut custard pie. My mom has a recipe for coconut custard pie so I was thinking she uses stevia instead of sugar and coconut extract instead of coconut. And then I could puree it. Or else do you have any recipes ANYONE?!?!

Anything else that would be good for a little birthday celebration this early out, let me know please!

Really?
Try a new tradition for your birthday.
Pie,cake..really...try and hold out. It's easier if you do..I promise.
Deb T.

I would not use food to celebrate at all.  If sweets were a trigger food that led you to be morbidly obese, then I would change focus.

Why not go shopping and buy something - new nail polish, get a massage or a pedicure.  Find new ways to celebrate or reward yourself that don't involve food.

Our weight loss journey is about changing lifestyles and not keeping food as the most important thing.

Go to www.theworldaccordingtoeggface.com for some recipes for coconut protein ice cream.  You can have protein ice cream every day.  It is nutritious and a good source of protein.

Have a coconut protein shake.  They make sugar free coconut syrup.  Think outside the box.

Best wishes.

It's not a custard, but I'd recommend using Jello sugar free pudding as your base.  Not sure if they have a coconut, but you can always use vanilla and add flavoring to it.  You can mix the pudding mix with greek yogurt and add some protein powder to it.  YOu might have to add a bit more milk, it will be very cheesecake-like.   I HIGHLY recommend using emulsions instead of extracts.  They have a much better flavor and no alcohol.  I don't like things super sweet, but if you do you can add splenda or stevia or SF syrup (like Torani).  You can even make little individual "pies" in ramekin dishes.  Sprinkle in a little graham cracker and splenda mix in the bottom of each ramekin first to act like a little crust.

I'm not sure you should have real coconut yet (check your instructions from your doctor).  Probably your mother's recipe will work with splenda instead of sugar, but not the crust.

You can get emulsions from:   https://www.lorannoils.com/c-10-bakery-emulsions.aspx

The Princess flavoring is to die for.  They mix well with yogurt, too.

I definitely want to change my habits but I do want to try to make tasty recipes for the rest of my life and I want to be as creative as possible. I think i I have a sugar free sweet treat every once in awhile that I will still be successful.

Thanks for the emulsion recommendations. I just purchased three of them!

I can understand what your saying but it's way too early to start thinking about that. Give your self some time to get use to things. I am a caterer and I think about how to make thing taste good but I realize that right now is a critical time in my journey and i need to focus on getting down the rule ,protien, and the fluid. Tasty things will come in time . I am not that much past you but each day it gets better. I celebrate both my kids birthdays and I didn't want for the ice cream or the cake because I was proud of being 40 pound down . Do not ru**** . That is just my two cents.

2 sides of a coin.

It is definetly not good to go back into the habit of eating but if you have to try it try googling the recipe and find one that is similar. Susan Marie Leech with Bariatric eating says to eat 3 bites of cake or pies and then stop


example

 

Ingredients

• 1/2 cup flaked coconut
• 1 refrigerated pastry shell (9 inches)
• 4 eggs
• 1/2 teaspoon salt
• 1-3/4 cups fat-free milk
• Sugar substitute equivalent to 1/2 cup sugar
• 1-1/2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract

Directions

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)
• Line un*****ed pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.
• In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.)
• Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

 

Nutritional Analysis: 1 piece equals 214 calories, 12 g fat (6 g saturated fat), 112 mg cholesterol, 322 mg sodium, 20 g carbohydrate, trace fiber, 6 g protein.

Why not use the SF coconut pudding by Jello?  Put it in a pie crust

Do you guys think its not a good idea even if the primary ingredient is egg and fat free milk?

Katie,

I have a feeling your building yourself up for this great piece of custard and it is going to make you sick as a dog. 

You really want to stick to the program as nutritional guidelines as much as possible.  You really don't want to see if you dump this early out.

I dumped on potato soup early out and was so sick, thought I was dying.