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Recipe Summary

prep:
10 mins
chill:
2 hrs or overnight
bake:
10 mins at 450°
Servings:
12
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Ingredients

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Directions

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  • Heat oven to 450°F. Let refrigerated crust stand at room temperature for 15 minutes. Unfold crust; gently fit into bottom and up side of 9-inch tart pan with removable bottom. Trim off excess crust around edge. Prick bottom of crust with fork.

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  • Bake in 450°F oven about 10 minutes or until golden. Remove tart pan to wire rack; let cool completely.

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  • In large bowl, combine pudding mix, sour cream, coconut milk and rum. On medium speed, beat until thickened, 2 minutes. Spread into crust. Place plastic wrap directly on surface. Refrigerate 2 hours or overnight to firm filling.

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  • Top with oranges and coconut.

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Note:
  • To toast coconut, spread on foil-lined baking sheet. Bake in 350°F oven for 10 minutes or until golden, stirring once. Let cool completely.

Nutrition Facts

202 calories; total fat 13g; saturated fat 8g; cholesterol 12mg; sodium 202mg; carbohydrates 21g; fiberg; protein 2g.

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