Quick Coconut Crust
A quick, crunchy coconut crust perfect for ice cream or chiffon fillings, combining toasted coconut and buttery richness for a delightful dessert base.
Ingredients
Instructions
- Mix butter and coconut together.
- Press evenly in a 9-inch pie pan.
- Bake in a slow oven (300°F) until light brown, about 30 to 35 minutes, or brown the coconut mixture lightly in a skillet for 7 to 8 minutes, stirring constantly.
- Allow the crust to cool.
- Fill the cooled crust with ice cream, a cream, or chiffon filling.
Nutrition & Diet Analysis (per serving)
314
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).