Nutrition Facts


Serving Size: 1 slice

Servings Per Container: 8


Amount Per Serving:

Dry Mix

Calories: 68

Total Fat: 5 g

Saturated Fat: 4 g

Polyunsaturated Fat 0 g

Monounsaturated Fat 0 g

Cholesterol: 0 mg

Sodium: 73 mg

Potassium <1 mg



8 g

Dietary Fiber: 2 g

Sugars: <1 g

Protein: <1 g


Customer Comments:


Representative’s comments at an arts and craft show:


Rep Name: Penny Womacks
City/State: Glen Ellyn, IL
Customer Comments: One man said he wanted to buy the coconut pie mix. When I picked up the Sugar Free one he said "No I wanted the one I tasted". So I told him that was the one he tasted and he couldn't believe it!


Additional Recipes:


Make the pie mix as directed and add drained canned fruit in light syrup or any other chopped up fruit you wish and serve as a fruit salad.
Second Idea: Use the prepared mix as a frosting for a cake.

Betty Wiard


Coconut Clusters

1 16 oz bag of chocolate chips
1 pkg SF Coconut Pie Mix
1/4 cup chopped macadamia nuts
2 cups broken pretzel sticks

Melt chips in a double boiler or in the microwave in a large bowl. Add in the Coconut Pie and mix well. Fold in the nuts and pretzel sticks.
Working quickly, place by heaping tablespoon fulls onto a waxpaper lined cookie sheet and place in freezer for quick set up.
When set up you will have a crunchy, chocolately, sweet and salty treat!
Roberta Whalen from Wallingford, CT


Coconut Macadamia Crust

2 cups crushed graham cracker crumbs
1/4 cup macadamia nuts, finely chopped in food processor
1 pkg SF Coconut Pie Mix
1 stick melted butter

Combine all ingredients together in a large bowl until moistened. Spread and press into your pie plate. Blind bake for 15 min at 350 before filing with a filling.
This would be great to fill with a prepared SF Key Lime Pie mix.
Roberta Whalen from Wallingford, CT


Gift Ideas Using This Mix:


5 Star Coconut Pie (also available in Sugar Free) and Coconut Cream Pie Coffee go very nice together.