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Carob Coconut Pie

Ingredients
  Skim milk 2 1⁄4 Cup (36 tbs), divided
  Unflavored gelatin 1 1⁄2 Tablespoon, divided (1 1/2 envelopes)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Honey 5 Tablespoon, divided (1/4 cup plus 1 tablespoon)
  Vanilla extract 2 Teaspoon, divided
  Carob chips 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Cornstarch 1 Tablespoon
  Flaked unsweetened coconut 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a 9-inch deep-dish pie plate, spray with a vegetable spray.

MAKING
2) In a small saucepan, soften 1/2 envelope gelatin in 1/4 cup skim milk for 5 minutes.
3) In a medium bowl, beat the ricotta cheese, 1/4 cup honey and 1 teaspoon vanilla extract together until smooth.
4) In the top of a double boiler set over hot water, melt the carob chips and butter together.
5) Stir the softened gelatin mixture over a medium heat stirring constantly until the gelatin is dissolved.
6) Beat the gelatin mixture along with the carob mixture into the cheese mixture, blend thoroughly.
7) Spread the mixture evenly at the bottom of the prepared pie plate and
refrigerate until set.
8) In a medium saucepan, blend the cornstarch in 1 cup skim milk.
9) Soften the remaining gelatin in the mixture for 5 minutes.
10) Stir in 1 tablespoon honey and cook over a medium heat, stirring constantly, until the mixture is slightly thickened and the gelatin is dissolved.
11) Stir in 1 teaspoon vanilla extract, 2 cups skim milk and flaked coconut; blend thoroughly.
12) Gently pour over the carob mixture and refrigerate until set.

SERVING
13) Slice and serve the Carob Coconut Pie on a platter.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Dish: 
Pie
Ingredient: 
Coconut
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
6

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