Coconut and Almond Pie with Chocolate

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Coconut and Almond Pie with Chocolate
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 52 min.
Ready in
Calories:
2417
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,417 kcal(115 %)
Protein44.91 g(46 %)
Fat206.15 g(178 %)
Carbohydrates164.93 g(110 %)
Sugar added18.71 g(75 %)
Roughage18.78 g(63 %)
Vitamin A400.55 mg(50,069 %)
Vitamin D0.35 μg(2 %)
Vitamin E13.21 mg(110 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂1.13 mg(103 %)
Niacin7.28 mg(61 %)
Vitamin B₆0.13 mg(9 %)
Folate71.5 μg(24 %)
Pantothenic acid1.07 mg(18 %)
Biotin35.85 μg(80 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C2.27 mg(2 %)
Potassium739.06 mg(18 %)
Calcium404.37 mg(40 %)
Magnesium168.25 mg(56 %)
Iron13.46 mg(90 %)
Iodine73.5 μg(37 %)
Zinc2.68 mg(34 %)
Saturated fatty acids135.26 g
Cholesterol161.56 mg

Ingredients

for
30
Ingredients
175 grams
Cookie (such as wholemeal or butter cookies)
200 grams
Almonds (toasted)
75 grams
brown Sugar
150 grams
melted Butter
400 grams
350 grams
sweetened Condensed milk
500 grams

Preparation steps

1.

Crumble the cookies coarsely and finely grind with 75 grams (approximately ¼ - ½ cup) almonds and sugar in a grinder. Take out the cookie mixture into a bowl and mix in the butter.

2.

To prepare the crust, transfer the cookie-butter mixture into a baking pan (about 32 x 24 cm) (approximately 13 x 10 inches) lined with baking paper and press flat evenly. Bake in in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for about 12 minutes.

3.

For the filling, mix the coconut flakes with condensed milk. Remove the crust from the oven and spread the coconut mixture into it. Sprinkle with remaining almonds and bake for another 10 minutes. Take out of the oven.

4.

Chop the chocolate and melt in a bowl over a hot water bath. Let cool slightly, spread over the pie, and let cool on a wire rack in a refrigerator (as needed).

5.

Cut the pie into pieces before serving.