Coconut Pie II

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Ladan M Miller 22

"A very tasty double crust pie. Uses fresh coconuts."
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servings 903 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 903 kcal
  • 45%
  • Fat:
  • 67.3 g
  • 104%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 minutes, until crust is golden brown.



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 ...

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