Bring a taste of the tropics to your table with this SPLENDA® creamy sweet classic.


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  •   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® Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into 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 remaining with toasted coconut.

Nutrition Facts

290 calories; fat 15g; saturated fat 7g; cholesterol 65mg; sodium 410mg; carbohydrates 33g; fiber 1g; sugars 21g; protein 5g.