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1
For the pie crust: Preheat oven to 180 C. Pulse cookie crumbs, salt, sugar and butter in food processor until combined.Firmly press crumb mixture into bottom and up sides of a 9 inch pie dish. Bake for 12-14 minutes until golden in color and smells fragrant. Let cool completely.
2
Crush the pineapple a bit more and mix it with the shredded coconut, Nestle Sweetened Condensed milk and lemon juice , vanilla in a large bowl.
3
Then fold in the whip cream to evenly mix.
4
Pour the mixture into the two pie crusts
5
Freeze for a minimum 4 hours before serving.
6
Tip: Before serving you can garnish with more coconut flakes, a pineapple slice or toasted walnuts. Enjoy.
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For the pie crust: Preheat oven to 180 C. Pulse cookie crumbs, salt, sugar and butter in food processor until combined.Firmly press crumb mixture into bottom and up sides of a 9 inch pie dish. Bake for 12-14 minutes until golden in color and smells fragrant. Let cool completely.
2
Crush the pineapple a bit more and mix it with the shredded coconut, Nestle Sweetened Condensed milk and lemon juice , vanilla in a large bowl.
3
Then fold in the whip cream to evenly mix.
4
Pour the mixture into the two pie crusts
5
Freeze for a minimum 4 hours before serving.
6
Tip: Before serving you can garnish with more coconut flakes, a pineapple slice or toasted walnuts. Enjoy.