Frozen Pina Colada Pie Diabetic Friendly Recipes

PINA COLADA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
• In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
• In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

PINA COLADA CREAM PIE

Steps:

• Combine the ingredients for the crust in a small bowl. Use a fork to combine.
• Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
• Place in refrigerator while preparing the filling.
• Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill.
• Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined.
• Fold in whipped cream, pineapple, and coconut,.
• Spoon into prepared crust and smooth top with an offset spatula.
• Cover and refrigerate for at least 4 hours.
• Top with Reddi-wip and toasted coconut if desired. (Directions for toasting coconut here.)

FROZEN PINA COLADA PIE - DIABETIC FRIENDLY

Steps:

• 1. PREHEAT: Oven to 350 degrees F. IN: Small bowl, combine graham cracker crumbs, brown sugar, coconut, and butter. PAT: Into 9-inch pie plate. BAKE: 8 to 10 minutes or until golden brown. REMOVE: From oven and cool completely. CAREFULLY: Spread pineapple sherbet over cooled crust. MIX: Whipped topping and coconut extract and carefully spread on top of pineapple sherbet. SPRINKLE: With toasted coconut. COVER: And freeze 2 hours or overnight. WHEN: Ready to serve cut in 10 equal servings. COVER: And store leftovers in freezer.
• 2. ***Substitute your favorite sherbet flavor for the pineapple, if desired.

SUGAR-FREE PINA COLADA

Steps:

• 1. Ingredients: •1 jigger rum (1.5 oz.; 3 tablespoons) •5 tablespoons coconut milk or coconut cream (NOT Cream of Coconut!) •4 tablespoons sugar-free pineapple syrup, such as Da Vinci •1 cup ice Preparation: Put ingredients in blender and blend until slushy. If you want a non-frozen version, put ingredients in a cocktail shaker, shake, and strain out the ice.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.