Ingredients

The following ingredients have 12 Servings
  • 1 pie crust
  • 1 1/2 cups flaked coconut
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 5 ounces instant vanilla pudding mix
  • 1 1/2 cups coconut milk

Instruction

  • Preheat oven to 350 degrees and line pie crust into 9" pie plate or use pre-made deep dish pie crust in pie plate and bake for 15-18 minutes or until golden brown.
  • In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over (this should take about 4-5 minutes).
  • Add the heavy cream and powdered sugar to your stand mixer on low speed for a few seconds until combined then raise to high speed for 1 minute until whipped and stiff peaks form.
  • In a second bowl mix together the vanilla pudding mix and the coconut milk well until well combined, then pour it into the cooled pie crust.
  • Top with whipped cream and toasted coconut and refrigerate for at least 4 hours.