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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 242
- Calories from fat: 30%
- Fat: 8.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 3.1g
- Protein: 2.8g
- Carbohydrate: 39.6g
- Fiber: 0.0g
- Cholesterol: 3mg
- Iron: 0.9mg
- Sodium: 170mg
- Calcium: 24mg
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.
Coconut Cream Pies Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Dairy
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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Pineapple-Coconut Crisp
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Lemon-Coconut Tarts
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Double Coconut Cream Pie
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