Not suitable to freeze or microwave. Pre-pepared flan base may be used
Combine flour, cup of the sugar and the coconut in a bowl. Stir in butter, mix well. Press mixture into base and sides of a greased 20 cm flan tin, bake in moderate oven for 15 mins, cool in pan.
Drain pineapple, reserve juice. Combine juice with blended cornflour and water in a pan; cook, stirring, until mixture boils and thickens; stir in pineapple, cook for 1 minute. Remove from heat, stir in extra butter and egg yolks; cool. Beat egg whites in a bowl with electric mixer until soft peaks form, gradually add remaining sugar, beat until dissolved. Spread pineapple mixture over prepared base, top with meringue mixture, bake in moderately hot oven for about 10 minutes or until meringe is lightly browned. Cool in pan before cutting.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 | ||
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Calories: 441 | ||
Calories from Fat: 194 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 102.6mg | 32 % | |
Sodium 507.9mg | 18 % | |
Potassium 162.8mg | 4 % | |
Total Carbohydrate 58.2g | 17 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 56.8g | ||
Protein 5.7g | 8 % | |
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: 441
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