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Orange Coconut Pie

Serves 6 - 8


  • 1 1/2 cups crushed coconut macaroons
  • 125g Australian butter, melted
  • 1 packet orange jelly crystals
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut
  • 2 tablespoons grated orange rind
  • 1/2 cup orange juice
  • 1 x 410g can Australian evaporated milk, chilled
  • 1/4 cup lemon juice
Download Recipe (PDF)


  1. Combine macaroons and butter togther and press into the sides and base of a 22cm pie dish. Refrigerate. Dissolve jelly crystals and sugar with 1 cup hot water. Stir in coconut, orange rind and juice. Refrigerate until partially set. Beat evaporated milk until soft peaks form, add lemon juice and beat until stiff. Fold in jelly mixture. Refrigerate until partially set then spoon into crust. Refrigerate until set.

Nutritional Information

Nutrients per serve:
Energy (kj) 1811
Protein (g) 7
Fat, Total (g) 30
Carbohydrates (g) 36
Sodium (mg) 0
Calcium (mg) 189
Iron (mg) 0


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