Coconut Mandarin Chiffon Delight
This Coconut Mandarin Chiffon Delight pie is a perfect blend of refreshing citrus flavors and a tropical coconut crust, making it an ideal dessert for warm summer days or holiday gatherings. The light and airy filling is created in a matter of minutes using a blender, and the combination of tangy mandarin oranges and rich vanilla ice cream provides a delightful contrast. For your convenience, this recipe allows for the use of a pre-made graham cracker crust, streamlining the preparation process. Serve chilled for a light dessert that will impress your family and friends.
N/A
Servings
225
Calories
10
Ingredients
Ingredients
flaked coconut
2 cups (none)
butter
1/4 cup (melted)
orange jelly powder
1 package (85 g) (none)
sugar
1/4 cup (none)
water
1 cup (boiling)
orange juice concentrate
2 tablespoons (frozen)
lemon juice
2 tablespoons (none)
orange rind
2 teaspoons (grated)
vanilla ice cream
4 cups (softened)
mandarin orange segments
1 can (10 ounces) (well drained and coarsely chopped)
Instructions
1
Prepare the Crust: Preheat the oven to 300°F (150°C). In a mixing bowl, combine flaked coconut and melted butter until the coconut is evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let the crust cool completely.
2
Make the Filling: In a blender, combine the orange jelly powder and sugar. Carefully pour in the boiling water and blend on high speed until the gelatin is fully dissolved. Add the frozen orange juice concentrate, lemon juice, and grated orange rind. Blend until well mixed.
3
In the same blender, break the vanilla ice cream into chunks and add it to the mixture. Cover and blend until the filling is smooth and creamy.
4
Chill the Filling: Transfer the combined filling into a large mixing bowl and refrigerate until it thickens slightly and mounds softly when spooned.
5
Finish the Pie: Once the filling is ready, gently fold in the chopped mandarin orange segments. Pour the filling into the cooled coconut crust and spread it evenly.
6
Chill: Place the pie in the refrigerator and chill until firm, about 2-4 hours. When ready to serve, garnish each slice with whipped cream or Cool Whip if desired.
Nutrition Information
10g
Fat
27.75g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Mandarin Chiffon Delight?
It is a light and airy dessert pie featuring a tropical coconut crust and a citrus-flavored filling made with mandarin oranges and vanilla ice cream.
What ingredients are needed for the coconut crust?
The crust is made using 2 cups of flaked coconut and 1/4 cup of melted butter.
How do I prepare the crust for this pie?
Combine flaked coconut and melted butter, press firmly into a 9-inch pie plate, and bake at 300°F for 20-25 minutes until golden.
Can I use a store-bought crust instead?
Yes, for convenience, you can use a pre-made graham cracker crust instead of the coconut crust.
What is the first step in making the filling?
In a blender, combine orange jelly powder and sugar with boiling water until the gelatin is fully dissolved.
Which jelly powder flavor is used in this recipe?
The recipe calls for one 85g package of orange jelly powder.
How much vanilla ice cream is required?
The recipe requires 4 cups of softened vanilla ice cream.
What role does the ice cream play in the recipe?
The ice cream is blended into the gelatin mixture to create a smooth, creamy, and airy chiffon filling.
Do I need to use orange juice concentrate?
Yes, the recipe uses 2 tablespoons of frozen orange juice concentrate for extra citrus flavor.
How should the mandarin oranges be prepared?
Use one 10-ounce can of mandarin orange segments, well-drained and coarsely chopped.
When do I add the mandarin oranges to the filling?
Gently fold them in after the blended filling has been refrigerated and has thickened slightly.
How long does the pie need to chill before serving?
The assembled pie should be refrigerated for 2 to 4 hours until it is firm.
What is the calorie count per serving?
Each serving contains approximately 225 calories.
How much fat is in one serving of this pie?
There are 10 grams of fat per serving.
What is the carbohydrate content of this dessert?
Each serving has 27.75 grams of carbohydrates.
Is there any protein in this recipe?
Yes, the pie provides about 1.5 grams of protein per serving.
Does this recipe require a lot of equipment?
No, it mainly requires a blender for the filling and an oven for the crust.
How much lemon juice is included?
The recipe calls for 2 tablespoons of lemon juice.
Is grated orange rind used?
Yes, 2 teaspoons of grated orange rind are added to the filling for zest.
How much sugar should I add to the filling?
You should add 1/4 cup of sugar to the jelly powder mixture.
What is the suggested garnish for the pie?
You can garnish each slice with whipped cream or Cool Whip if desired.
Is this a good dessert for summer?
Yes, it is described as a refreshing citrus dessert ideal for warm summer days.
What temperature should the oven be for the crust?
The oven should be preheated to 300°F (150°C).
What size pie plate is recommended?
A 9-inch pie plate is the recommended size.
Does the recipe use boiling water?
Yes, 1 cup of boiling water is used to dissolve the gelatin and sugar.
Can I make the filling without a blender?
While a blender is recommended for the smoothest results, you could potentially whisk it, though the texture may vary.
Is the coconut crust baked or raw?
The coconut crust is baked for 20-25 minutes until the edges are golden brown.
How should the ice cream be added to the blender?
The vanilla ice cream should be broken into chunks before being added to the blender.
How long does it take to prepare the filling?
The filling can be created in just a matter of minutes using the blender method.
What is the texture of the final pie?
The pie has a light, airy, and creamy chiffon texture with a crunchy coconut crust.