Coconut Tapioca Pie

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 (13 1/2 ounce) can coconut milk
• 2/3 cup sugar
• 1/4 cup quick-cooking tapioca
• 2 eggs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 3/4 cup whipping cream
• 1 (9 inch) ready-made vanilla cookie pie crusts

Recipe

• 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.