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 Cooking Light

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut Cream Pies Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy