Tarta de Piña y Coco (Pineapple-Coconut Pie)

Yields 8 servings


1 store-bought pie crust
4 cups crushed pineapple
2 cups shredded coconut
¼ cup flour
4 eggs
½ cup sugar


1. Preheat the oven to 375ºF. Place the dough in a 9-inch pie plate and trim excess dough.
2. In a medium bowl, mix the pineapple, coconut and flour. Add the eggs and sugar.
3. Pour the filling into the pie plate, and bake for 30 to 35 minutes.


Recipe and photo courtesy of our friend Cielito Rosado. Find Cielito online at http://www.cielitorosado.com


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