Recipe Category: Dessert
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Ingredients
- Serving Size : 10
- 7 ounces roasted macadamia nuts
- 3/4 cup sweetened shredded coconut
- 3 tablespoons brown sugar
- 1 tablespoon unsalted butter-melted
filling:
- 1 1/2 pints pineapple sorbet – softened
- 1 cup cream of coconut
- 4 teaspoons dark rum
- 1/2 teaspoon imitation coconut extract
- 3/4 cup sweetened shredded coconut
- 1/2 large pineapple – thin sliced
- 2 pints vanilla frozen yogurt – soft
- coconut; shredded – toasted
- fresh mint sprigs
Method
- CRUST: Preheat oven to 350:.
- Line a 10″ glass pie dish with foil, overlapping sides.
- Finely chop the first 3 ingredients in a food processor.
- Add butter and blend until moist crumbs form.
- Press mixture onto bottom and up sides (but not rim) of prepared pie dish.
- Freeze 10 minutes.
- Bake crust until golden brown, about 15 minutes.
- Freeze for 20 minutes.
- FILLING: Spread sorbet in crust, smooth top.
- Place in Freezer.
- Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes.
- Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut.
- Cool slightly.
- Add frozen yogurt to coconut mixture and fold until blended.
- Freeze until semi firm, stirring occasionally, about 1 hour.
- Spoon filling over sorbet in pie dish , mounding slightly.
- Cover and freeze overnight (can be prepared 2 weeks ahead).
- Turn out pie onto platter.
- Peel off foil.
- Turn pie right side up.
- Arrange pineapple slices decoratively atop.
- Sprinkle with toasted coconut.
Full List of Dessert Recipes
Full List of Pie Recipes