Recipe by PanNan
This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.
- 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
Directions See How It's Made
- In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
- Mix thoroughly and let rest 5 minutes.
- Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
- Pour onto a plate to cool.
- Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
- Remove from heat and mix in vanilla and coconut extracts.
- Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
- Whip cream in a medium bowl until stiff.
- Carefully fold filling into whipped cream until mixed.
- Spoon into pie shell and sprinkle edges with toasted coconut.
- Cover and refrigerate 30 minutes, then serve.