Fresh Coconut Pie
If you have roughly 1 hour and 30 minutes to spend in the kitchen, Fresh Coconut Pie might be a super lacto ovo vegetarian recipe to try. This recipe makes 8 servings with 323 calories, 4g of protein, and 14g of fat each. For 55 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from The Hill Country Cook requires coconut, sugar, evaporated milk, and juice. It works well as a cheap dessert. 18 people found this recipe to be flavorful and satisfying. Overall, this recipe earns a not so spectacular spoonacular score of 23%. Try Perfect Pie Crust and a Fresh Cherry Pie, Coconut Cream Pie With Whipped Coconut Milk Topping, and Chilled Lime-Coconut Pie with Macadamia-Coconut Crust for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
Coconut flesh from 3 young coconuts (roughly 1 1/4 cups)
Cornstarch 1/2 C
Evaporated Milk 2/3 C
Coconut juice 1 1/4 C (the water from the coconut when cracked open, substitute with coconut milk)
Store bought pie crust (9 inch)
Sugar 3/4 C
Vanilla 1 tsp
Cool Whip, or homemade whipped cream
Equipment:
pot
Cooking instruction summary:
Cut coconut flesh into strips. In a pot, add all your ingredients and stir together. Cook over medium heat about 5 minutes, until the mixture thickens. Pour into the pie crust and bake at 400 degrees for 25-30 minutes, or until golden brown. Top with Cool Whip or homemade whipped cream!
Step by step:
1. Cut coconut flesh into strips. In a pot, add all your ingredients and stir together. Cook over medium heat about 5 minutes, until the mixture thickens.
2. Pour into the pie crust and bake at 400 degrees for 25-30 minutes, or until golden brown. Top with Cool Whip or homemade whipped cream!
Nutrition Information:
covered percent of daily need
