I am not the world’s greatest pie make but then I guess I’m not the world’s worst either. I volunteered to make a pie for a party and coconut cream seemed like the easiest option, this recipe in particular. Bob said it was great (I don’t really like to eat pie either).
2 (3.4 oz each) boxes of vanilla instant pudding
2 cups cold milk
2 cups thawed Cool Whip, divided
1 cup coconut, divided
1 (6 oz) ready to use graham cracker crumb crust
1 Beat pudding mixes and milk together with a whisk for 2 minutes. Fold in 1 cup Cool Whip and 3/4 cup coconut then pour into pie crust.
2 Refrigerate 4 hours or until firm. Toast the remaining coconut.
3 Top pie with Cool Whip and sprinkle with toasted coconut.
recipe from Kraft Recipes
I’d like to know what kind of coconut to use here. We buy our groceries at the Filipino supermarket where they sell frozen but fresh coconuts ( imported from the Philippines ).
I buy bags of Baker’s Angel Flaked Sweetened Coconut at the grocery store, not sure if that is available to you where you are. I looked and you can actually buy shredded coconut on Amazon. Hope that helps.
Omg 😲 droolingggg over here!!
It is drool worthy, that’s for sure!
Pingback: GOOD LUCK