Coconut Cream Pies

Photo: Karry Hosford
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.

Yield:

16 servings (serving size: 1 sandwich)

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

Katherine Cobbs,

July 2003