How to Make Coconut Bake Recipe Trini Cooking

No Bake Double Chocolate Coconut Pie

Traditionally we use a dry coconut for the coconut milk and husk.

Recipe Summary No Bake Double Chocolate Coconut Pie

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

Ingredients | Coconut Bake Recipe Trini Cooking

3 tablespoons butter

3 (1 ounce) squares semisweet chocolate, chopped

2 ½ cups flaked coconut, toasted

2 (1.3 ounce) envelopes whipped topping mix

1 cup milk

1 (3.9 ounce) package instant chocolate pudding mix

1 ½ cups milk

2 bananas, sliced

8 maraschino cherries

Directions

Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.

In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.

Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

Info | Coconut Bake Recipe Trini Cooking

prep: 30 mins additional: 1 hr 30 mins total: 2 hrs Servings: 8 Yield: 1 9-inch pie

TAG : No Bake Double Chocolate Coconut Pie

Desserts, Pies, No-Bake Pie Recipes, Pudding Pie Recipes,