Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pudding | not in our table | 0 |
| Pie | not in our table | 0 |
| Macadamia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 pkg. instant coconut-flavored pudding mix
- 1 3/4 cups nonfat milk
- 1 tsp. vanilla extract
- 1 prepared crumb pie shell
- 1 3/4 cups canned shredded pineapple
- 1/4 cup brown sugar
- 1/4 cup crushed macadamia nuts as garnish
- 1/4 cup shredded coconut as garnish
- 2 Tbs. diced crystallized ginger, or more as desired, for garnish
- =
Directions
1. Preheat oven to 450F.
2. Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
3. Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
4. Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.