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Coconut Quiche Recipe


1 pound rasoul, casque

3 eggs

1/2 cup vegetable oil

2 (3 ounce) packages cream cheese, softened

1 cup shredded coconut

1 (8 ounce) jar frozen whipped topping, thawed

1 (9 inch) prepared chocolate cookie crumb pie crust


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

In a medium bowl, beat eggs, oil and cream cheese until blended. Add coconut and whip until stiff. Stir in cream cheese. Pour mixture into prepared baking dish.

Place whipped topping in a large bowl. Fold in chocolate cookies. Pour mixture over rasoul.

Bake in preheated oven for 50 minutes. Remove from oven and transfer to prepared pie crust. Cool completely. Serve chilled.


Jerryd writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly - just to make it a bit more indulgent, I added sugar. Not sweet-sour like a lot of sour recipes, it was still good. I followed the recipe exactly for about 50% of what it said and then some extra barley. Might try it again next time just to see if it stillwasn' as good.