If you're going to dream, dream BIG! Coconut-lovers will rejoice when they try this heavenly pie that includes toasted coconut in the crust, filling and topping. Toasting brings out the best in coconut - and you can even do it in your microwave!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Use pulsing action to process biscuits, nuts and 3/4 cup coconut in food processor until biscuits and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate.
Bake 10 min. or until golden brown. Cool.
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups Cool Whip; pour into crust. Cover with remaining Cool Whip; sprinkle with remaining coconut.
Refrigerate 4 hours or until firm.
Kraft Kitchen Tips!
How to Toast Coconut
Toasting coconut is easy. Just spread coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 11 g
Cholesterol 5 mg
Sodium 310 mg
Carbohydrate 22 g
Fibre 2 g
Sugars 10 g
Protein 2 g
12 servings, 1 piece (98 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.