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Coconut Cream Pies

Photo: Karry Hosford
Yield 16 servings (serving size: 1 sandwich)
We enjoyed the texture of crunchy oatmeal cookies for this sandwich, but soft oatmeal cookies also will work. If you like coconut, the simple ice cream tastes great on its own, and the recipe doubles easily.

Ingredients

  • Filling:
  • 1 1/2 cups whole milk
  • 1 cup sugar
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 1 (14-ounce) can light coconut milk
  • Remaining ingredient:
  • 32 oatmeal cookies (such as Nabisco Family Favorites)

Nutrition Information

  • calories 242
  • caloriesfromfat 30 %
  • fat 8.1 g
  • satfat 2.4 g
  • monofat 2.3 g
  • polyfat 3.1 g
  • protein 2.8 g
  • carbohydrate 39.6 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.9 mg
  • sodium 170 mg
  • calcium 24 mg

How to Make It

  1. To prepare filling, combine first 5 ingredients in a blender; process until smooth. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

  2. Spread about 3 tablespoons filling on the flat side of each of 16 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.