- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 434 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 434 mg
Ingredients
Caramel Sauce:
Pie:
Directions
- For Caramel Sauce:
- In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.
- For Pie:
- In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.
- In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.
- Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.
