Directions:
- Chop up orange segments.
- Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
- In a medium bowl, combine the milk and the pudding mix. Mix well.
- Whip the cream until stiff and fold it into the pudding mix.
- Fold in the coconut as well.
- Add the oranges and pineapple and stir well to mix it all through.
- Pour this mixture into the crumb crust.
- Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
- Keep it covered and store it in the fridge.
- Garnish with additional whipped topping and coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.15 Kcal (516 kJ) | ||
| Calories from fat | 58.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Cholesterol | 17.96mg | 6% | |
| Sodium | 72.99mg | 3% | |
| Potassium | 168.95mg | 4% | |
| Total Carbs | 15.37g | 5% | |
| Sugars | 11.91g | 48% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 99.97 Kcal (419 kJ) | ||
| Calories from fat | 47.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 10% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 6% | |
| Sodium | 59.25mg | 3% | |
| Potassium | 137.15mg | 4% | |
| Total Carbs | 12.48g | 5% | |
| Sugars | 9.67g | 48% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 1.7g | 4% | |
| Vitamin C | 13mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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