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Sweet Cherry Coconut Pie Recipe
|Baked pastry shell||1|
|Dark sweet cherries||16 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Granulated fructose||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Cream cheese||3 Ounce|
|Unsweetened coconut||1⁄3 Cup (5.33 tbs), grated/shredded (Toasted)|
Serving size: Complete recipe
Calories 1893 Calories from Fat 338
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 24.5 g122.5%
Trans Fat 0 g
Cholesterol 93.5 mg
Sodium 279.9 mg11.7%
Total Carbohydrates 205 g68.3%
Dietary Fiber 12.1 g48.3%
Sugars 65.3 g
Protein 27 g53.9%
Vitamin A 27.3% Vitamin C 58.2%
Calcium 14.7% Iron 14.9%
*Based on a 2000 Calorie diet
Combine water, cornstarch, fructose, and lemon juice in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Remove from heat and fold in cherries until all cherries are coated and mixture is clear.
Set aside to cool.
Spread softened cream cheese on the bottom of the baked pastry shell.
Sprinkle with the toasted coconut.
Press the coconut slightly into the cheese.
Transfer sweet cherry mixture to the shell and arrange evenly.
If desired, decorate with pastry cutouts.