• 8servings
  • 55minutes
  • 401calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (13 1/2 ounce) can coconut milk

  2. 2/3 cup sugar

  3. 1/4 cup quick-cooking tapioca

  4. 2 eggs

  5. 1/2 cup sweetened flaked coconut

  6. 1/2 teaspoon pure vanilla extract

  7. 1/2 teaspoon coconut extract

  8. 3/4 cup whipping cream

  9. 1 (9 inch) ready-made vanilla cookie pie crusts

Instructions Jump to Ingredients ↑

  1. In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.

  2. Mix thoroughly and let rest 5 minutes.

  3. Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.

  4. Pour onto a plate to cool.

  5. Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.

  6. Remove from heat and mix in vanilla and coconut extracts.

  7. Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.

  8. Whip cream in a medium bowl until stiff.

  9. Carefully fold filling into whipped cream until mixed.

  10. Spoon into pie shell and sprinkle edges with toasted coconut.

  11. Cover and refrigerate 30 minutes, then serve.


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