Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Milk Pie With Lemon Recipe
    Lost? Site Map

    Coconut Milk Pie With Lemon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Montana Heart Song's Note:

    Living in the Far East you become acquainted with ingredients not usual to the United States. Coconut milk is a staple in many countries. Fresh coconut is soft, not dry, and refreshing to eat, but coconut flakes will have to do the job unless you have a fresh coconut.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium saucepan heat 21/2 cups coconut milk.
    2. 2
      Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
    3. 3
      mixture.
    4. 4
      Whisk until mixture starts to thicken. Turn heat down, whisk until glossy and thick.
    5. 5
      Add coconut flakes and fold into mixture.
    6. 6
      Cool about 30 minutes.
    7. 7
      In saucepan add lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/2 cup water, heat on low, stirring until glossy. Set aside.
    8. 8
      Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the top. Chill until serving.
    9. 9
      Note: Sometimes I substitute powdered white sugar when making the lemon glaze. Also you can add a few drops of yellow food coloring.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Coconut Milk Pie With Lemon

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 642.7
     
    Calories from Fat 348
    54%
    Total Fat 38.7 g
    59%
    Saturated Fat 29.3 g
    146%
    Cholesterol 94.4 mg
    31%
    Sodium 362.0 mg
    15%
    Total Carbohydrate 72.3 g
    24%
    Dietary Fiber 4.0 g
    16%
    Sugars 52.5 g
    210%
    Protein 6.2 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites