large pot and fill with water. Bring to a boil
ream cheese and the sugar with an electric mixer, letting the
Cream together the cream cheese and sugar with electric mixer; let the mixer run on high for 3-4 minutes.
Stir pineapple into cream cheese mixture. Stir in coconut and pecans. Mix well.
Carefully fold in 3/4 of Cool Whip.
Fill pie crust with mixture. Top with remaining Cool Whip.
Chill for several hours.
Rub the flour and coconut oil together then mix in
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix lemon juice and can of milk, then blend in Cool Whip.
Add nuts and pineapple; pour into cooled pie shells and sprinkle with coconut.
Refrigerate 30 minutes.
ch (not deep dish) pie plate with coconut oil and set aside.
sauce pan, bring the coconut milk to a boil. Let
anilla, butter and coconut. Mix and pour into baked pie shell. In
ne 24 cupcake cups with paper liners. Set
Beat eggs slightly. Add sugar, salt, milk and vanilla. Pour into 9-inch deep unbaked pie shell. Sprinkle with nutmeg. Bake in 425 degree oven for 25-35 minutes. After 20 minutes of baking test the pie to see if the custard is thickened. If it is sprinkle the top with coconut and continue baking for 5 - 15 minutes. A silver knife slid into the pie one inch from the edge should be clean when the pie is complete, center of pie make not be fully set but will set while cooling. Do not over cook, custard will become too watery and will not set.
Heat 1/4 cup coconut milk in a small saucepan
n a medium bowl. Cover with water and let stand at
Preheat oven to 400\u00b0F. Grease a baking tray and line with parchment paper.
Place pastry squares on prepared tray and prick with a fork. Brush with 1/2 the melted butter. Divide mango between pastry squares, leaving a 3/4 inch border. Sprinkle sugar over galettes then drizzle with remaining butter. Bake for 15 mins.
Combine remaining ingredients in a small bowl. Serve galettes with coconut cream.
Combine sugar, flour and salt in top of double boiler.
Add milk and egg yolks, stirring until smooth.
Cook over boiling water 5 minutes or until thickened, stirring constantly.
Add 1 cup coconut.
Remove from heat; add butter and vanilla.
Pour into baked pie shell.
Beat egg whites.
Add sugar.
Put on top of pie. Sprinkle with coconut.
Brown in 350\u00b0 oven.
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
br>Meanwhile, beat cream cheese with remaining sugar, vanilla extract and
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
br>Return beef to pan with 1 tbsp of the yogurt
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.