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Coconut Crust Recipes
MAKING 1. In a processor put in macadamia nuts and dried coconut. Mix well. 2. Sprinkle salt pour coconut oil agave nectar and vanilla. 3. Sprinkle cinnamon and combine well. Serving 4. Crumble the mixture over banana cream pie and serve.
Raw Vegan Macadamia Coconut Crust/ Topping
GETTING READY 1 Preheat the oven to 375 Fahrenheit. MAKING 2 In a bowl add coconut and butter mix well. 3 Add in the remaining ingredients and mix thoroughly. 4 Over bottom and around sides of 9 inch pie plate press the mixture firmly. 5 Bake in the oven for 8
Mix salt and flour. Cut in shortening. Stir in coconut. Blend in 3 tablespoons milk or enough to make a dough that will form a ball. Roll out between 2 sheets of wax paper to fit pie pan. Crimp edges and bake in preheated hot oven 400 F. for 10 to 12 minutes.
Special Coconut Crust
Beat butter and sugar in a bowl. Combine rest of the ingredients and add to the creamed mixture. Lightly grease a pie dish with oil. Pat the coconut mixture on the bottom and sides of the pie dish. Prick all over with fork. Chill for one hour. Bake in a
Coconut Short Crust
GETTING READY 1 Preheat the oven to 325 Fahrenheit. MAKING 2 In a medium size bowl mix coconut and butter together. 3 In a blender jar transfer the mixture and whirl briefly. 4 In a 9 inch pie plate pour the mixture. 5 Bake on the middle shelf of the oven for
Preheat oven to 350 F. Combine coconut and butter until well blended. Press into a 9 inch pie plate and bake until golden about 15 minutes. Cool before filling.
A pie or pastry with a Coconut Crust is simply out of the world The Coconut Crust adds a distinctive flavor to the pastry. Get hold of this Coconut Crust recipe and make some yummy pastries for yourself Combine coconut and melted butter. Press firmly into 9
Quick Coconut Crust
In mixing bowl combine coconut and the melted butter or margarine. Turn the coconut mixture into a 9 inch pie plate. Spread the mixture evenly in the pie plate. Press onto bottom and sides to form a firm even crust. Bake in 325 oven about 20 minutes or till
Preheat oven to 350 F. In a medium size bowl mix coconut and butter to blend completely. Press onto bottom and sides of a 9 inch pie plate. Bake on middle shelf of oven for 10 to 20 minutes or until golden brown. Cool completely before filling.
Microwave butter in a 9 inch glass pie plate at HIGH 1 2 to 1 minute. Mix coconut and melted butter. Press mixture evenly in pie plate to form crust. Microwave at HIGH 2 minutes. Cool before filling.
Melt butter in a skillet. Add coconut and saute until light brown stirring constantly. Press firmly on bottom and sides of an 8 or 9 inch pie pan. Cool for 30 minutes before filling. When using chocolate chips add them to coconut mixture just before pressing
Spread softened butter evenly on bottom and sides of 9 inch pie plate. Sprinkle coconut over butter. Press firmly to form even crust. Microwave 1 minute to 1 minute 30 seconds on HIGH.
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Spread or brush butter evenly over bottom and sides of 9 inch pie plate. Pat coconut into butter or margarine. Bake in 350 F. oven 8 10 minutes or until shell is crisp brown. After filling with cream or chiffon mixture refrigerate several hours before serving.
Crisp Coconut Crust
1. Empty coconut into pie plate 9 x 1 1 4 inches reserve 1 2 cup for filling. Microwave remaining coconut in pie plate uncovered on high 4 to 6 minutes stirring every 30 seconds until brown. Watch carefully so coconut does not burn. Remove 2 tablespoons of the
Easy Coconut Crust