Yummy and easy coconut cream pie! The whipped cream topping also has a hint of coconut and the sprinkling of toasted coconut on top gives it a pretty presentation and nice texture.
1. Heat oven to 450F. Place piecrust in a pan and bake for about 10 minutes. Cool completely.
2. Reserve 1/4 cup of the cream of coconut. In a saucepan combine remaining cream of coconut, milk and pudding mix. Cook over medium heat, stirring constantly until mixture comes to a full boil and is very thick - about 18 minutes.
3. Pour into crust and refrigerate for at least 2 hours.
4. Whip heavy cream and reserved cream of coconut until stiff peaks form. Spread over top of pie and then sprinkle with toasted coconut. Refrigerate at least 3 hours or overnight.
Toasted coconut - sprinkle coconut flakes in a frying pan and stir over medium heat. But be careful! There is a very fine line between toasted and burnt!
You can find cream of coconut in the drink mixers section. Don't try to use coconut milk, it won't work in this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 237 (46%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 31.6mg||10 %|
|Sodium 510mg||18 %|
|Potassium 137.1mg||4 %|
|Total Carbohydrate 68.7g||20 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 67.8g|
|Protein 2.5g||4 %|
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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: 514
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