Coconut Tapioca Pie

Recipe by PanNan
READY IN: 55mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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