Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionPreheat Oven and bake crust - set aside to cool
1 can coconut milk (canned)
Half and Half to complete 3 cups total of the conconut milk and half and half
Heat Oven to 350 deg. spread coconut on baking sheet for 5minites until toasted
Stir coconut for even browning Set aside
Combine Coconut Milk, half and half, egg yolks, sugar, flour, cornstarch, salt. Wisk together
Stir over low heat (stir constantly) until pudding thick of boiling.
Remove from heat, stir in coconut extract
Pour into beaked pie shell and chill in fridge
After fully chilled top with homemade whipped cream and toeasted conconut flakes
Whipped Cream Topping:
1 cup Whipping Cream
2-3 tbsp powdered sugar to taste
1 tsp vanilla extract
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1391 | ||
Calories from Fat: 782 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 50.1g | 250 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 78.7mg | 24 % | |
Sodium 5453.9mg | 188 % | |
Potassium 970.7mg | 26 % | |
Total Carbohydrate 177.6g | 52 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 161.7g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1391
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