Easy Chocolate Ribbon Coconut Pie – a delicious recipe with 'S ANGEL, Chocolate, milk, butter, ready, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spread 1 cup coconut onto bottom of microwaveable pie plate.
2
Microwave on HIGH 3 min.
3
or until lightly browned, stirring every minute.
4
(Watch carefully as coconut can easily burn.)
5
Cool.
6
Meanwhile, microwave chocolate, 2 Tbsp.
7
milk and butter in small microwaveable bowl 2 min.
8
or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
9
Spread onto bottom of crust.
10
Refrigerate 15 min.
11
or until chocolate is firm.
12
Beat pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min.
13
Let stand 1 min.
14
or until thickened.
15
Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust.
16
Add 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended.
17
Spread over pudding layer; sprinkle with remaining toasted coconut.
18
Refrigerate 4 hours or until firm.
647
kcal
Calories
22
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided, 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, 2 Tbsp. milk, 1 Tbsp. butter or margarine, and more.
Yes, Easy Chocolate Ribbon Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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