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Mango-Coconut Pie with Mango Coulis



Trans-fat Free, Good source of fiber


2 cups graham cracker crumbs
¼ pound butter
1 ¼ cups coconut, shredded, unsweetened (desiccated)
toasted, divide, + extra for garnish
5 each egg yolks
¼ cup cornstarch
1 tablespoon cornstarch
¾ cup sugar
2 ½ cups milk
½ cup coconut cream
1 each vanilla bean
1 cup mangos
1 x whipped cream
sweetened, for topping
Mango coulis
2 cups mangos
½ cup sugar


Preheat oven to 325℉ (160℃).

Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9 inch pie tin; bake 8 minutes.

Set aside to cool.

In a mixing bowl combine egg yolk+, cornstarch and half of sugar.

In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil.

Reduce heat to very low. Ladle ½ cup of milk mixture into egg mixture, whisking constantly to temper eggs.

When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking.

Cook, stirring constantly, until cream thickens to consistency of mayonnaise.

As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water.

Cool thoroughly, stirring from time to time.

Fold in diced mango and remaining coconut.

Pour into graham cracker crust and chill to set.

Top with sweetened whipped cream, sprinkle with coconut and serve with MANGO COULIS Combine mango and sugar in a blender and cups.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 74648% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 341mg 14%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 20% Vitamin C 2%
Calcium 20% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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