Desserts

Thick and Creamy Coconut Cream Pie

161

This is hands down the best coconut cream pie! It is thick and creamy with lots of coconut inside and out!

8
Pillsbury pie crust of choice - or make your own!
1- 5 oz package vanilla instant pudding
1/2 cup coconut milk or regular milk
12 oz cream cheese- I used light.
15 oz can of cream of coconut
2 cups heavy whipping cream
3 tablespoons sugar - I used powdered sugar - helps the whipped cream stay stable.
1 cup toasted coconut
1/2 cup Sweetened flaked coconut
1 tsp coconut extract
Mix your pudding, milk and cream of coconut together. Let set and keep in fridge until ready to use. Spread coconut on baking sheet and bake on 325 for just a few minutes until golden. Mix cream cheese until fluffy then add in your pudding mixture until thoroughly combined. Add your extract and sweetened coconut ( not toasted) . Fold in half of your whipped cream. Pour into pie crust. Top with remaining whipped cream. Top with toasted coconut.
Nutritions

Calories
823

Sodium
85mg
3% DV

Fat
81g
125% DV

Protein
4g
8% DV

Carbs
11g
4% DV

Fiber
3g
12% DV