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Pina Colada Macadamia Pies

 Pina Colada Macadamia Pies
I first made this dessert for my husband who enjoys all things Hawaii—especially pina coladas and macadamia nuts. Refreshing, light, and different, these personalized tarts are a taste of the tropics. —Joni Hilton, Rocklin, California
5 ServingsPrep: 25 min. Bake: 10 min. + chilling


  • 35 vanilla wafers
  • 1/2 cup macadamia nuts, toasted
  • 1/2 cup flaked coconut
  • 1/4 cup butter, melted
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup unsweetened pineapple juice
  • 1 can (15 ounces) cream of coconut
  • 3/4 cup (6 ounces) pina colada yogurt
  • 3/4 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/3 cup macadamia nuts, toasted
  • Fresh pineapple wedges


  • Place wafers and macadamia nuts in a food processor. Cover and pulse
  • until fine crumbs form. Add coconut and butter; cover and pulse
  • until blended. Press onto the bottom and up the sides of five
  • greased 5-in. pie pans. Refrigerate for 30 minutes.
  • Transfer pie pans to a baking sheet. Bake at 350° for 10-12
  • minutes or until lightly browned. Cool on a wire rack.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for

2 of 2

Pina Colada Macadamia Pies (continued)

Directions (continued)

  • 1 minute. Add pineapple juice. Heat over low heat, stirring until
  • gelatin is completely dissolved. Remove from the heat.
  • In a large bowl, stir cream of coconut until blended. Stir in yogurt.
  • Add gelatin mixture and pour into crusts. Refrigerate for 8 hours or
  • overnight.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until soft peaks form. Spread over
  • filling. Sprinkle with nuts and garnish with pineapple. Yield: 5
  • mini pies.