Love pie? Me too. Coconut cream can be an all day bake or a quick twenty minute adventure. This is the easy way, if you want to be more adventuresome you can bake your own crust. I use the easy roll out kind.
- 1 can coconut milk
- 1 1/2 milk
- 1 large box vanilla pudding
- 1 pie crust shell baked and cooled
- Shredded coconut in a bag, 1 1/2 cups
- Whip cream spray
Cook pie crust
Follow directions of pudding box, however use the coconut milk and regular milk together to make your 3 cups. Start cooking, meanwhile in a dry flat pan put 1 cup of shredded coconut in it. Heat on medium to brown the coconut. You need to watch because it will burn quickly if you let it sit too long. Stir frequently once it starts to brown, then remove from heat. Set aside.
When pudding has thicken add almost all the brown coconut and a handful of the raw, stir and poor into pie shell. Let cool on the counter for a while. Then refrigerate for one hour. Slice your pie, spray the slice with whip cream and sprinkle with a small amount of coconut. Or you can coat the pie with whip cream and add the coconut all over it.
Super easy and great creamy pie……later I will post the long homemade version.
As always we hope you enjoy