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Coconut Cream Pie IV Recipe


1 (15 ounce) can coconut cream

3 eggs

2 teaspoons white sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped pecans

2 cups chopped bananas


Preheat oven to 350 degrees F (175 degrees C).

Merge coconut cream, eggs, sugar, salt, nutmeg, vanilla, almond extract and pecans into a pastry bag. Drizzle with melted butter.

Arrange slices of fruit on a large baking sheet; brush with coconut cream mixture.

Bake in preheated oven for 45 minutes, or until lightly browned. Remove from oven; let sit cool. Reserve fruit for garnish.


Muc Sluvu writes:

⭐ ⭐ ⭐ ⭐

This recipe was helpful (and paying homage to a classic) but I changed the proportions on the peppers and cheeses. I followed the recipe exactly and they were all right, but the texture was very strange. I would recommend using LIGHT cream cheese rather than light sour cream. Some people said they couldn't get the texture right. Others said it was never good. I finally blended it on both ends and came up with a nice macaroni/sandwich. It's also light enough for lunch.