This crust is so good. I did add 1/2 C. more coconut for a thicker crust then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well it was really good.
This crust is so good. I did add 1/2 C. more coconut for a thicker crust then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well it was really good.
This crust is just too yummy! I used 1 and 1/4 cup of dried unsweetened coconut from the healthfood store and 1/4 cup of the sweetened angel flake coconut. I combined the coconut and butter in my food processor. The crust turned out wonderfully crisp and almost cookie like. (Just not as sweet.) Wonderful with sugar free pudding as a filling. What a treat!
This crust is wonderful! I've used it with the Old Fashioned Coconut Cream Pie recipe that appears elsewhere on the site. It's a dynamite combo!
this crust is simple and tastes amazing!! The only thing I would do is spray the pie plate with cooking spray..mine stuck a little.
Used this as a crust for low carb chocolate mousse--AWESOME! I toasted it in the oven until it was golden brown all over and it was really good. I used unsweetened coconut and made no changes to the recipe.
RAVE RAVE RAVE REVIEWS AT OUR VERY HARD TO PLEASE FAMILY HOLIDAY DINNER. I used this crust with an instant cocount pudding mix (1 1/2 cups of milk instead of 2) and 1/2 cup of cool-whip topped off with more cool whip and flaked coconut. YUMMY!
TOTALLY TO DIE FOR!!!!! WE'RE ON LOW CARBS. I LISTENED TO OTHERS SUGGESTIONS: USED UNSWEETENED COCONUT & 1/2 C. MORE ALSO ADDED 2 TBL. MORE BUTTER & 3 PACKETTES EQUAL POURED IN SUGAR FREE COOKED CHOCOLATE PUDDING AND TOPPED WITH 1 8 OZ. CREAM WHIPPED SWEETENED WITH 3 PKTS. OF EQUAL AND SPRINKLED TOP WITH 1 C. CHOPPED & TOASTED ALMONDS. NEXT TIME I WOULD OMIT THE EXTRA 1/2 C. COCONUT-----I'D LIKE THE CRUST A LITTLE THINNER.AND BY-THE-WAY.......... THIS WAS BETTER THAN YOU KNOW WHAT!!!!!!!!!!
Let's start by saying: I love coconut. So I was in heaven. I gave this recipe a four just because it didn't get very crispy. It didn't really matter it just wasn't exactly what I was expecting. I filled it with homemade coconut cream pie and it tasted fabulous. I'll definitely be using it again.
Two ingredients this is what I am talking about!!! We don't need a lot of the ingred. in recipes we make to make them good. Will be making this again and can't wait to send it to my mom. She loves coconut.
I found this didn't make enough crust to thinly line a regular sized Pyrex glass pie plate. I think this recipe should be 'doubled' or 'one and one halved'. I also found that the crust didn't stay on the bottom of my pie. After filling it with filling and baking the pie the crust floated throughout the pie and mixed into the filling. I think this crust should only be used for non-baked pies the kind that you fill and refrigerate not bake. On the positive side this was quick and only two ingredients. Not a lot of butter in it either.
