Ingredients
1 pie crust
1½ cups flaked coconut
2 cups heavy cream
3 tbsp powdered sugar
5 oz Instant Vanilla Pudding Mix
1½ cups coconut milk
Preheat oven to 350 degrees F and line pie crust into 9-inch pie plate and bake for 15 to 18 minutes or until golden brown.
In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over for about 4 to 5 minutes.
Add the heavy cream and powdered sugar to your stand mixer on low speed for a few seconds until combined then raise to high speed for 1 minute until whipped and stiff peaks form.
In a second bowl mix together the vanilla pudding mix and the coconut milk well until well combined, then pour it into the cooled pie crust.
Top with whipped cream and toasted coconut and refrigerate for at least 4 hours.
