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Ingredientes
- 2 x Sq. unsweetened chocolate 2/3 c. sifted confectioners'
- 2 x Tablesp. butter or possibly sugar
- Â Â Margarine 1 1/2 c. snipped coconut
- 2 x Tablesp. warm lowfat milk or possibly water 1 to 2 pt. ice cream
Direcciones
- HAS CHOCO-COCONUT CRUST
- Grease 8" pie plate. In double boiler, heat chocolate and butter; stir to blend. Combine lowfat milk and sugar; stir into chocolate mix. Add in coconut- mix well. Press to bottom and sides of pie plate. Chill, to make hard. About 15 minutes. before serving, remove and let stand at room temperature. To serve, fill with ice cream.
- If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice cream. Wrap and freeze. To serve, first let stand 15 minutes.
- Coconut-Crust Pie. Spread 2 tablesp. butter or possibly margarine proportionately in 8" pie plate. Pat 1 1/2 c. shredded coconut proportionately into butter. Bake at 350 F. 12 to 15 minutes., or possibly till crisp and golden. Cold, serve as above, packing ice cream well into coconut shell.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 447 | 98% |
| Total Fat 50.86g | 64% |
| Saturated Fat 11.75g | 47% |
| Trans Fat 8.45g | |
| Cholesterol 0mg | 0% |
| Sodium 537mg | 22% |
| Potassium 90mg | 3% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.85g | 1% |
| Protein 1.34g | 2% |
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