Tropical Coconut Pie Recipes

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TROPICAL COCONUT PIE



Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

This tropical pineapple coconut pie is easy, quick and deliciously rich and tasty. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Pie

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 whole fresh coconut
2 cups/ 500ml almond flour
1 cup/ 250ml butter, at room temperature
1 cup/ 250ml confectioners' sugar
2 eggs
1 cup/ 250ml all-purpose flour, plus more for the work surface
1/2 cup/ 125ml confectioners' sugar
1 lime, zest of
3/4 cup/ 180ml cold butter, cubed
2 large or 3 small egg yolks
1 cup/ 250ml granulated sugar
1 pineapple, peeled, cored and chopped
2 cardamom pods, crushed (only use the seeds)
fresh coconut, shavings, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • For the coconut filling:.
  • Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
  • Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
  • For the lime shortbread crust:.
  • Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
  • Finish the coconut filling:.
  • Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.).
  • Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
  • Bake the tart until golden brown, about 30 minutes. Let cool.
  • For the pineapple jam:.
  • Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
  • Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

Nutrition Facts : Calories 351.7, Fat 25.4, SaturatedFat 20.7, Cholesterol 123.5, Sodium 41.1, Carbohydrate 30.2, Fiber 8.1, Sugar 19.1, Protein 6

TROPICAL COCONUT CREAM PIE



Tropical Coconut Cream Pie image

Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup butter or margarine, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRAZILIAN COCONUT PIE WITH TROPICAL FRUIT



Brazilian Coconut Pie With Tropical Fruit image

This is a very refreshing and easy pie to make Add which ever fresh tropical fruit you like to the top or a mixture traditioanlly they put on mango, papaya and guava slices. The recipe does not include a 2 hour chilling time in the fridge.

Provided by Marlitt

Categories     Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11

1 (9 inch) pie crusts
2 cups milk
4 medium eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons butter
1/2 cup coconut (grated )
mango (sliced) (optional)
papaya (sliced) (optional)
guava (sliced) (optional)

Steps:

  • Make sure the pie shell has been chilled for 30 minutes before baking. Preheat the oven to 350 degrees.
  • Heat the milk in a double boiler until bubbles form around the outer edge of the pan.
  • In a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
  • Pour the custard mixture into the pie shell.
  • Bake for 30 minutes or until the custard sets.
  • Take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
  • Before serving garnish the pie with fresh fruit slices.

Nutrition Facts : Calories 349.3, Fat 21.2, SaturatedFat 11.5, Cholesterol 145.6, Sodium 343.6, Carbohydrate 32.8, Fiber 1.4, Sugar 18.3, Protein 7.8

TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST



Tropical Coconut Cream Pie in Coconut Cookie Crust image

Delight your family tonight with this scrumptious dessert from Kraft.

Provided by Allrecipes Member

Time 4h15m

Yield 8

Number Of Ingredients 9

1 ½ cups shortbread cookie crumbs (about 20 cookies)
1 ⅔ cups BAKER'S ANGEL FLAKE Coconut, divided
⅓ cup butter or margarine, melted
1 large banana, sliced
1 ½ cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed COOL WHIP Whipped Topping
BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325 degrees F.
  • Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
  • Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
  • Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 60.6 g, Cholesterol 29.8 mg, Fat 26.5 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 16.5 g, Sodium 471.2 mg, Sugar 121.3 g

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