"Squared" Coconut Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 194.7
- Total Fat: 11.2 g
- Cholesterol: 15.9 mg
- Sodium: 188.9 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
View full nutritional breakdown of "Squared" Coconut Pie calories by ingredient
Introduction
Not coconut SQUARES, this is coconut pie times two, and it honestly couldn't be any easier: instant coconut cream pudding in a rich and buttery toasted coconut crust! I always use salted butter in my baking (I know, bad!) and it really works here, tempering the sweetness of the pudding and the pre-sweetened coconut and chocolate crust.The rum flavour here is optional, I'm making this for Andrew who loves Pina Coladas, so I included it. Not coconut SQUARES, this is coconut pie times two, and it honestly couldn't be any easier: instant coconut cream pudding in a rich and buttery toasted coconut crust! I always use salted butter in my baking (I know, bad!) and it really works here, tempering the sweetness of the pudding and the pre-sweetened coconut and chocolate crust.
The rum flavour here is optional, I'm making this for Andrew who loves Pina Coladas, so I included it.
Number of Servings: 10
Ingredients
-
1 3/4 cups shredded sweetened coconut
1/4 cup salted butter, softened
2 tbsp flour (use rice or tapioca flour to keep this GF)
3 tbsp unsweetened cocoa powder
1 (4-serving size) package instant coconut cream pudding mix
1 1/2 cups whole milk, cold
1/2 tsp rum extract (optional)
1/2 cup cold water
1/2 tsp coconut extract
1 package Dream Whip topping mix (unprepared)
Directions
Preheat oven to 350F.
Using a food processor, combine coconut, butter, flour and cocoa to make a "mouldable", slightly sticky dough.
Press into a greased pie plate.
Bake 10 minutes, then place in freezer to chill completely.
Meanwhile, beat together pudding mix and milk, and add extract if using.
In another bowl, whip cold water, coconut extract and Dream Whip powder for 2 minutes until "stiff peaks" form.
Fold Dream Whip into the pudding mixture gently but thoroughly.
Spread pudding mixture in chilled crust, refrigerate a minimum of 3 hours to set before serving.
**Note: you will have about 1 1/3 cups of the filling left over if you made a traditional 9" pie. Either make another pie, eat it right out of the bowl, or (my favourite) put the filling into ramekins and freeze them for chilly coconut mousses!**
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Using a food processor, combine coconut, butter, flour and cocoa to make a "mouldable", slightly sticky dough.
Press into a greased pie plate.
Bake 10 minutes, then place in freezer to chill completely.
Meanwhile, beat together pudding mix and milk, and add extract if using.
In another bowl, whip cold water, coconut extract and Dream Whip powder for 2 minutes until "stiff peaks" form.
Fold Dream Whip into the pudding mixture gently but thoroughly.
Spread pudding mixture in chilled crust, refrigerate a minimum of 3 hours to set before serving.
**Note: you will have about 1 1/3 cups of the filling left over if you made a traditional 9" pie. Either make another pie, eat it right out of the bowl, or (my favourite) put the filling into ramekins and freeze them for chilly coconut mousses!**
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.