Ingredients
- 1 - 13.5 oz can of Coconut Milk*
- 2/3 cup sugar
- 1/4 cup quick cooking tapioca
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup heavy cream
- 1 - 9 inch ready-made chocolate pie crust
- 1/2 cup sweetened flaked coconut
- Lite Coconut Milk can be used
Preparation
Step 1
Step 1
In a medium saucepan, whisk together the coconut milk, sugar, tapioca and egg, mixing thoroughly. Let rest for 5 minutes.
Step 2
Toast coconut in dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.
Step 3
Stirring constantly over a medium high heat, bring coconut milk mixture to a full boil. Remove from heat and mix in the vanilla and coconut extracts.
Step 4
Set sauce pan in a bowl of ice water and stir filling until cool, about 4 minutes.
Step 5
Whip heavy cream in medium bowl until stiff. Carefully add filling (so not to lose air in cream) to whipped cream and gently fold together until mixed.
Step 6
Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes minimum before serving.