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Add a photoRaciónes: 12
Ingredientes
- 1 (7 ounce) pkg. coconut, toasted (2 1/2 c.)
- 1/4 c. butter, melted
- 1 (14 ounce) can sweetened condensed lowfat milk
- 1/2 c. Coco Lopez Cream of Coconut
- 1/4 c. light rum
- 1 (20 ounce) can crushed pineapple, well liquid removed
- 2 c. (1 pt.) whipping cream, whipped
- Maraschino cherries, optional
Direcciones
- In a small bowl, put together 2 cups coconut and butter. Press firmly on bottom of 9 inch springform pan. Refrigerate.In large bowl, put together sweetened condensed lowfat milk, cream of coconut and rum; stir in 1 cup pineapple. Mix in whipped cream. Pour half the mix into prepared pan and sprinkle with 1/2 cup coconut. Top with remaining sweetened condensed lowfat milk mix. Freeze 6 hrs or possibly till hard. Remove side of pan; cut torte into 12 servings.
- To serve, garnish each portion with remaining coconut and pineapple and maraschino cherries if you like. Return ungarnished torte to freezer.
- Tip: To remove frzn torte easily, line bottom of pan with parchment paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 397 | |
| Calories from Fat 224 | 56% |
| Total Fat 25.33g | 32% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 101mg | 4% |
| Potassium 282mg | 8% |
| Total Carbs 37.49g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 33.9g | 23% |
| Protein 4.85g | 8% |
