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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Yum Yum Yum. Another summer time dessert to die for! I saw this on a TV show and changed this up a little. Super easy and elegant all in one. Cooking time is chilling time. HINT: Creme de coconut can be found with the bar accessories.. like margarita mix. Ingredients:
1/2 cup pineapple juice |
1/4 cup creme de coconut |
1 cup light coconut milk |
1 1/2 teaspoons rum extract, divided |
1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix |
1 cup shredded coconut |
8 ounces whipped topping, divided |
1 (9 inch) pie crusts, baked |
1/4 cup shredded coconut, toasted, for garnish |
Directions:
1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
2. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
3. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
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