“A very tasty double crust pie. Uses fresh coconuts.” - by Ladan
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.
- Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until crust is golden brown.
Nutrition
Amount Per Serving (8 total)
- Calories
- 903 cal
- 45%
- Fat
- 67.3 g
- 104%
- Carbs
- 73.1 g
- 24%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This was a really difficult recipe to do the coconut took forever to get open & shread. The recipe called to cook it for 15 minutes until tender I cooked it for 45 minutes & it still never got soft e..." See morenough very time consuming Took me almost 2 hours just to get it ready to bake & it never even turned out. Did not like the recipe & it was really hard to make."
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