Coconut custard pie marries a traditional European custard with the coconut native to the South Pacific, a rich, flavorful combination that provides a memorable dessert experience. Enjoying a slice of coconut custard pie is plausible for diabetics and those monitoring carbs because the carbohydrate load is naturally low due to the high cream and egg content, and relative absence of grain-based ingredients.
Crust
The primary source of carbs in the coconut custard pie is the crust. Reducing the flour in the crust is a method for lowering the dessert's total carb level. A low-carb dessert crust made with pecans used in place of a standard pastry crust eliminates the grain-based flour present in the standard pastry ingredients. The pecan crust consists of pulverized pecans mixed with butter and a sugar substitute, such as stevia or agave syrup. Considering the fat content of a pecan crust may be necessary because nuts provide a high level of lipids, but the type of fat is monounsaturated and healthy in reasonable quantities.
Coconut
The second key ingredient that determines the carb content of coconut custard pie is coconut. Raw, fresh, shredded coconut provides low carbs. Look for fresh coconuts in the grocery stores during coconut season, from October to December. Do not use sweetened, packaged shredded coconut, because its carb count is much higher than the fresh stuff.
Sugar
Simple table sugar, or sucrose, provides the most unhealthy form of carbohydrate, according to AskDrSears.com, because it provides no beneficial vitamins, minerals, fiber, protein or fat. It causes the blood glucose peaks and valleys that lead to diabetes, metabolism impairment and weight gain. Replacing sugar with agave syrup or xylitol, lowers the glycemic index, carbohydrate load and negative consequences consuming table sugar often causes.
Cream and Eggs
The remaining ingredients, cream and eggs, provide a high level of protein and fat, and a low carbohydrate content. After completing the appropriate modifications adulterating the carbohydrate contribution of crust, coconut and sugar, other health concerns include concern about saturated fat and cholesterol that cream and eggs provide. Egg substitutes and reduced fat cream may improve the dessert's overall nutritional profile, while preserving its rich, distinctive flavor.
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- AskDrSears.com: Rating Sugars: Best to Worst
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