Coconut Cream Pie

• 1 pre-made pie crust
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce can coconut milk
• 1 3.4-ounce package instant vanilla pudding mix
• 1 1/2 cups flaked coconut, divided
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, whisk together sweetened condensed milk, coconut milk, pudding mix, 1 cup flaked coconut, and vanilla extract.
3. 3 Pour mixture into pie crust.
4. 4 Bake for 45 minutes or until set.
5. 5 Let cool completely.
6. 6 Whip heavy cream with powdered sugar until stiff peaks form.
7. 7 Spread whipped cream over cooled pie and sprinkle with remaining 1/2 cup flaked coconut.

Nutrition

Tips

• Use full-fat coconut milk for the best flavor and texture.
• For a shortcut, use store-bought whipped topping instead of making your own.
• Toast the coconut for a minute in a dry pan for extra flavor.
• Ensure the pie is completely cool before adding the whipped cream topping.

Storage

Store in the fridge for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of hot coffee.
• Add a drizzle of caramel sauce for extra indulgence.
• Sprinkle with toasted coconut flakes for added crunch.

FAQ