Best Brazilian Coconut Pie With Tropical Fruit Recipes

BRAZILIAN PIE

Brazilian Pie image

Make and share this Brazilian Pie recipe from Food.com.

Provided by Annacia

Categories Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (170 g) package vanilla pudding mix (not instant)
2 -3 tablespoons instant coffee
3 tablespoons powdered cocoa mix
2 5/8 cups milk
1 cup whipping cream
1 baked pie shell
1/4 cup sliced almonds

Steps:

In a saucepan, combine pudding, coffee, cocoa, and milk.
Cook over medium heat, stirring frequently, until mixture comes to a full boil.
Remove from heat and continue to stir frequently until cool.
Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours.
Beat slightly.
Fold in whipping cream which has been beaten until stiff.
Pour into pie shell.
Garnish with sliced almonds.
Refrigerate until ready to use.

Nutrition Facts : Calories 409.8, Fat 23.4, SaturatedFat 10.9, Cholesterol 52.1, Sodium 381.1, Carbohydrate 44.6, Fiber 1.7, Sugar 24.7, Protein 6.2

TROPICAL COCONUT PIE

Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

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