Photo: Toa Heftiba
Estimated Nutrition (whole recipe, rough)
1501
Calories
60g
Protein
74g
Fat
144g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Dairy | 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
- 1¾ cups flaked coconut
- 1 tablespoon butter, softened
- 2 cups ricotta cheese
- 8 ounce package cream cheese, softened
- ¼ teaspoon coconut extract or vanilla
- 1 cup sugar
- 2 tablespoons all purpose flour
- ⅛ teaspoon salt
- 3 eggs
- ¼ cup milk
- 8 ounce carton dairy sour cream
- 1 tablespoon sugar
Directions
1
Toast 1 cup of coconut in a 350°F degree oven for 10 to 12 minutes, stirring occasionally.
2
Reserve ¼ cup of the toasted coconut for topping.
3
Grease bottom and sides of an 8-inch spring form pan with softened butter.
4
Press remaining toasted coconut on the bottom of pan.
5
Press un-toasted coconut up sides of pan.
Recipe sourced from
fandom