Hello All!!! Long time no see!!!
Boy do I have something special to share with you today!
Ever have a craving for coconut cream pie, but the thought of making it from scratch exhausted you just thinking about it?
Yet, instant pudding and Cool Whip gross you out?
I have the perfect compromise for ya!
Are you ready for this?
Store Bought Frozen Pie Crust
2 boxes Cook and Serve Vanilla Pudding
1 can Coconut Milk (NOT Cream of Coconut!)
1 pint Whipping Cream
Powdered or granulated Sugar
Milk (whole or 2%)
Shredded Sweetened Coconut, I used almost a half cup, but use as little or as much as you want)
a bowl and beaters stashed in the freezer!
Step 1: Cook 2 packages of Vanilla Cook and Serve pudding, following Directions BUT when you measure out the milk needed, start by using the coconut milk and just add enough regular milk to give you the volume you need. Once cooked, add 2 teaspoons of coconut flavoring, and stir! Place in fridge to cool, stirring ever 15 minutes to prevent skin from forming.
Step 2: Bake empty pie shell, making sure to prick the bottom and sides with a fork to prevent bubbling. Cool on wire rack.
Step 3: While pudding and crust is cooling, sprinkle coconut on a foil lined sheet pan and place under a broiler to toast. WATCH CAREFULLY! Once it starts getting warm, it goes from snow white to burnt in no time!!!
Step 4: Beat Whipping Cream and Sugar (to taste...I like it not very sweet, so I use about 2 TB) in chilled bowl, on high, until peaks form. Stash in Fridge til ready to assemble!
Step 5: Once your Pudding is totally chilled, add it to your crust. Top that with your Whipped Cream, and finally sprinkle on your toasted Coconut!
Almost from scratch taste, with very little effort!!!
This stuff is DIVINE!
Make some today!