Directions:
- PREHEAT oven to 350°F
- Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
- Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well.
- Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly, until thickened and bubbly.
- Remove from heat.
- Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly.
- Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings.
- Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling.
- Chill 3 hours or until firm. Sprinkle with remaining toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.83 Kcal (1042 kJ) | ||
| Calories from fat | 123.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 52.37mg | 17% | |
| Sodium | 304.99mg | 13% | |
| Potassium | 188.56mg | 4% | |
| Total Carbs | 26.23g | 9% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 5.19g | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 193.66 Kcal (811 kJ) | ||
| Calories from fat | 95.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 21% | |
|---|---|---|---|
| Cholesterol | 40.75mg | 17% | |
| Sodium | 237.37mg | 13% | |
| Potassium | 146.76mg | 4% | |
| Total Carbs | 20.42g | 9% | |
| Sugars | 6.24g | 32% | |
| Dietary Fiber | 0.76g | 4% | |
| Protein | 4.04g | 10% | |
| Iron | 0.9mg | 6% | |
| Calcium | 86mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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