Fresh Coconut Pie Recipe

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Fresh Coconut Pie
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Ingredients
10
Count
Nutrition
519
Calories
Total time
61
Minutes
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Ingredients:

  • 1 cup slivered almonds
  • 3 tbsp sugar
  • 4 oz firm white bread , torn into pieces (about 5 slices)
  • 1 medium coconut , with lots of liquid inside
  • 2/3 cup sugar
  • 3 large egg yolks
  • 1 tsp vanilla
  • 1/2 cup sour cream

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
  3. Cool; set 1/2 cup of the almonds aside.
  4. In a food processor; pulverize the remaining almonds with the sugar.
  5. Add the bread and pulse the machine until reduced to fine crumbs.
  6. Drizzle in the melted butter and pulse to mix thoroughly.
  7. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
  8. Refrigerate several minutes to set.
  9. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's eyes (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
  10. Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
  11. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
  12. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
  13. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
  14. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
  15. Raise the oven temperature to 350 degrees F.
  16. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
  17. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
  18. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
  19. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
  20. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
  21. Cool the pie completely and slice.
  22. Place the pie back in the oven and heat for 10 minutes.
  23. Serve with sour cream and coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 519.48 Kcal (2175 kJ)
Calories from fat 363.34 Kcal
% Daily Value*
Total Fat 40.37g 62%
Cholesterol 108.69mg 36%
Sodium 140.54mg 6%
Potassium 388.46mg 8%
Total Carbs 33.35g 11%
Sugars 17.62g 70%
Dietary Fiber 7.85g 31%
Protein 10.59g 21%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 2%
Iron 2.8mg 15%
Calcium 211.6mg 21%
Amount Per 100 g
Calories 339.17 Kcal (1420 kJ)
Calories from fat 237.22 Kcal
% Daily Value*
Total Fat 26.36g 62%
Cholesterol 70.96mg 36%
Sodium 91.76mg 6%
Potassium 253.63mg 8%
Total Carbs 21.77g 11%
Sugars 11.5g 70%
Dietary Fiber 5.13g 31%
Protein 6.92g 21%
Vitamin C 1.2mg 3%
Iron 1.8mg 15%
Calcium 138.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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