Directions:
- In a medium bowl, beat the cream cheese, sour cream, coconut cream and sugar until well blended and slightly fluffy.
- Fold in the coconut extract and 1/2 cup shredded coconut.
- Pour mixture into pie crust, cover and refrigerate for 3 hours minimum to set.
- Toast remaining coconut to a light brown on top of stove over medium-medium-high heat while stirring almost constantly (this will take 10-15 minutes).
- Set toasted coconut aside until pie has set.
- When pie has set, remove it from refrigerator and spread the pineapple preserves over the top of it evenly.
- Sprinkle the toasted coconut on the pie and serve.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.79 Kcal (1197 kJ) | ||
| Calories from fat | 104.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 13.96mg | 5% | |
| Sodium | 38.21mg | 2% | |
| Potassium | 122.16mg | 3% | |
| Total Carbs | 45.89g | 15% | |
| Sugars | 28.83g | 115% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 283.82 Kcal (1188 kJ) | ||
| Calories from fat | 103.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 13.86mg | 5% | |
| Sodium | 37.94mg | 2% | |
| Potassium | 121.32mg | 3% | |
| Total Carbs | 45.57g | 15% | |
| Sugars | 28.64g | 115% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 46.2mg | 5% | |
* 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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