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Coconut Caramel Pudding Pie
Linda Nortje
Coconut Caramel Pudding Pie is an easy mix and bake recipe. Gooey, sweet, coconut and caramel rich pudding, best served with custard, cream or ice-cream
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Course
Dessert
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Standing Time
5
minutes
mins
Total Time
1
hour
hr
Cook Mode
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Servings
8
Servings
Calories
415
kcal
Ingredients
1x
2x
3x
½
cup
Flour
½
t
Baking Powder
1
cup
Desiccated Coconut
1
cup
Sugar
2
t
Caramel Essence
or Vanilla Essence
4
Eggs
large, lightly beaten
2
cups
Milk
full cream
½
cup
Unsalted Butter
melted and slightly cooled
½
cup
Soft Caramels
broken into pieces
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray a pie dish with cooking oil
Combine the first 8 Ingredients – beat on medium until well mixed
Stir in the Caramel pieces – transfer to the prepared pie dish – bake 45 – 50 minutes until golden and set
Remove from the oven and let stand at least 5 minutes before slicing. (the top might crack a bit – it’s normal) - Serve
Nutrition Facts
Coconut Caramel Pudding Pie
Serving Size
1 Slice
Amount per Serving
Calories
415
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
7
g
Cholesterol
134
mg
45
%
Sodium
172
mg
7
%
Carbohydrates
52
g
17
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.