Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.52 Kcal (1128 kJ) | ||
| Calories from fat | 138.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 24% | |
|---|---|---|---|
| Cholesterol | 28.18mg | 9% | |
| Sodium | 106.18mg | 4% | |
| Potassium | 88.14mg | 2% | |
| Total Carbs | 33.22g | 11% | |
| Sugars | 17.2g | 69% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 364.74 Kcal (1527 kJ) | ||
| Calories from fat | 187.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.78g | 24% | |
|---|---|---|---|
| Cholesterol | 38.14mg | 9% | |
| Sodium | 143.69mg | 4% | |
| Potassium | 119.28mg | 2% | |
| Total Carbs | 44.96g | 11% | |
| Sugars | 23.28g | 69% | |
| Dietary Fiber | 1.51g | 4% | |
| Protein | 2.16g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 20.4mg | 2% | |
* 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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