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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.28 Kcal (1990 kJ) | ||
| Calories from fat | 298.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.16g | 51% | |
|---|---|---|---|
| Cholesterol | 82.19mg | 27% | |
| Sodium | 199.91mg | 8% | |
| Potassium | 173.01mg | 4% | |
| Total Carbs | 42.91g | 14% | |
| Sugars | 29.65g | 119% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 289.74 Kcal (1213 kJ) | ||
| Calories from fat | 181.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.22g | 51% | |
|---|---|---|---|
| Cholesterol | 50.1mg | 27% | |
| Sodium | 121.86mg | 8% | |
| Potassium | 105.47mg | 4% | |
| Total Carbs | 26.16g | 14% | |
| Sugars | 18.08g | 119% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 2.24g | 7% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.6mg | 6% | |
| Calcium | 53mg | 9% | |
* 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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