Directions:
- Preheat oven to 425 F (220C).
- Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.
- Stir in butter until evenly moist.
- Firmly press over bottom up and sides of a 9inch pie plate.
- Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.
- When crust is cool, place ice cream in large bowl and cut into small chunks.
- In small bowl stir 1/4 cup coconut cream syrup with rum.
- Drain pineapple and pat dry with paper towels.
- Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.
- Spoon into cooled crust and spread evenly.
- Tightly cover with plastic wrap and freeze until firm at least 4 hours.
- For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.35 Kcal (1408 kJ) | ||
| Calories from fat | 174.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.35g | 30% | |
|---|---|---|---|
| Cholesterol | 48.12mg | 16% | |
| Sodium | 70.09mg | 3% | |
| Potassium | 263.16mg | 6% | |
| Total Carbs | 36.34g | 12% | |
| Sugars | 28.87g | 115% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 231.69 Kcal (970 kJ) | ||
| Calories from fat | 119.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.33g | 30% | |
|---|---|---|---|
| Cholesterol | 33.15mg | 16% | |
| Sodium | 48.28mg | 3% | |
| Potassium | 181.28mg | 6% | |
| Total Carbs | 25.03g | 12% | |
| Sugars | 19.89g | 115% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 2.84g | 8% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 76.5mg | 11% | |
* 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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