Coconut Peach Dessert Recipes

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CONTEST-WINNING COCONUT PEACH PIE RECIPE



Contest-Winning Coconut Peach Pie Recipe image

A relative shared this recipe with me. I love peaches, and the wonderful meringue crust is tender and crispy. It's one of my favorite summertime desserts.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

3 egg whites
Dash salt
3/4 cup plus 2 tablespoons sugar, divided
1-1/4 cups sweetened shredded coconut, toasted, divided
1/3 cup chopped almonds, toasted
3-1/2 cups sliced peeled peaches (about 6 medium)
1 cup heavy whipping cream

Steps:

  • In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack., Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

Nutrition Facts : Calories 330 calories, Fat 19g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 88mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.

GOLDEN COCONUT PEACH PIE



Golden Coconut Peach Pie image

This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

4 to 4-1/2 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups sweetened shredded coconut
1 can (5 ounces) evaporated milk
1large egg, lightly beaten
1/4 to 1/2 cup sugar
1/4 teaspoon almond extract

Steps:

  • In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

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