| Carbohydrates | 36.9 g |
| Energy | 380.6 kcal |
| Fats | 25.8 g |
| Fiber | 2.3 g |
| Protein | 3.9 g |
| Saturated Fats | 13.2 g |
| Sodium | 210.9 mg |
| Sugars | 21.7 g |
-
Total
292 -
difficulty
Easy
Chocolate Coconut Pie
By Chelsae-Marie Lee Kong
Utensils
-
Bowl
-
Spoon
-
Oven
-
Plastic Storage Bag
-
Rolling pin
Ingredients
Portions: 12
- 24 Units Cookies, Shortbread, Reduced Fat (or coconut cookies)
- 1/3 Cup Butter (melted)
- 1/2 cup NESTLÉ® Cream
- 1 Cup MAGGI® Liquid Coconut Milk (can be substituted with 1pk Maggi Coconut Milk Powder 50g dissolved in 1 cup Carnation Full Cream Evaporated Milk)
- 12 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels (2 cups)
- 4 Tablespoons Butter (room temperature)
- 1/2 Cup Toasted Coconut
Instructions
- 1.Using food processor or large bag and rolling pin- crush cookies until sand-like in texture
- 2.In an oven safe pie dish, mix 1/3 cup melted butter and crushed cookies together. Press evenly onto the bottom and sides of the dish. Bake in a preheated 350F/180C oven for 10 minutes.
- 3.Put Nestle Cream into small bowl and place into the fridge to chill
- 4.While crust is baking, heat Maggi Liquid Coconut Milk in microwave safe bowl until hot, but not boiling. Pour over chocolate chips and stir in butter. Mix until smooth.
- 5.Pour coconut chocolate filling into crust and chill for 2-3 hours or for best results, chill overnight. Top with chilled Nestle Cream and toasted coconut. Slice, share and enjoy.
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