If you love coconut and tapioca . . . this pie will be a hit!

INGREDIENTS

1-13.5 oz can 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” ready-made chocolate pie crust 1/2 cup sweetened flaked coconut *Lite Coconut Milk may be used

DIRECTIONS

1. In a medium saucepan, whisk together the coconut milk, sugar, tapioca and egg, mixing thoroughly. Let rest for 5 minutes.
2. Toast coconut in dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.
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.
4. Set sauce pan in a bowl of ice water and stir filling until cool, about 4 minutes.
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.
6. Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes minimum before serving.

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