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Caribbean Ice Cream Pie



  • 1 (7 ounce) package flaked coconut
  • 1/2 gallon vanilla ice cream, divided in half and slightly softened
  • 2 tablespoons rum
  • Few drops green food coloring
  • 1/3 cup butter
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 limes, grated, plus the juice


  1. In large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish.
  2. Press remainder into bottom and sides of 9-inch pie plate and chill.
  3. Combine half of slightly softened ice cream with pineapple and rum; spread over crust, then freeze.
  4. Stir grated peel, juice of limes and food coloring into remainder of ice cream.
  5. Mound on top of pineapple layer; sprinkle with coconut and freeze.

Makes 8 to 10 servings.


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