Ingredients

The following ingredients have 10 Servings
  • 1 graham cracker pie crust (9-inches)
  • 1/4 cup toasted coconut
  • 6.8 oz (2 small boxes) instant vanilla pudding mix
  • 1 tsp coconut extract
  • 12 oz cold evaporated milk (straight from the can - DO NOT RECONSTITUTE)
  • 1 1/4 cup cold milk
  • 1/2 cup shredded coconut
  • 8 oz whipped topping

Instruction

  • Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 cup shredded coconut.
  • Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.
  • Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.