Coconut Cream Pastry Recipe
Pampered Chef Recipes

 

Coconut Cream Pastry

1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) pineapple chunks in juice, undrained
1 lime
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) coconut cream instant pudding and pie filling
1/2 cup sweetened flaked coconut, toasted, divided
1 large orange, sliced
2 kiwi, peeled and sliced

Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle Large Round Stone with flour. Gently unfold one pie crust and place in center of baking stone. Unfold second crust and place over first crust, matching edges and pressing to seal. Using Baker's Roller(R), roll crusts to edge of baking stone.

Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam. Flute edge, if desired; use pastry tool to prick entire surface of crust. Bake 20-25 minutes or until light golden brown. Remove from oven; cool completely.

Place cream cheese in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Drain pineapple, reserving juice. Chop pineapple using Food Chopper. Using Lemon Zester/Scorer, zest lime; set aside for garnish. Juice lime to measure 1 tablespoon juice. Add pineapple, 1/4 cup of the pineapple juice and lime juice to cream cheese; whisk until smooth. Add whipped topping, pudding mix and half of the coconut; mix until well blended using Small Mix 'N Scraper(R). Spread filling evenly over crust.

Using Utility Knife, cut peel off orange and slice orange in half lengthwise; slice crosswise into 1/4-inch-thick slices. Slice kiwi using Egg Slicer Plus(R). Arrange orange and kiwi slices over filling. Sprinkle remaining coconut around edge of filling. Sprinkle reserved lime zest over fruit. Refrigerate 30 minutes. Cut into wedges and serve.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 280, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 20 mg, Carbohydrate 29 g, Protein 2 g, Sodium 220 mg, Fiber less than 1 g

Cook's Tip: To toast coconut in microwave oven, place coconut in Small Oval Baker; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.

To prepare the orange for this recipe, cut a thin slice from both ends of orange. With flat side down, cut peel from orange, removing the white pith.

Source: Pampered Chef





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