Sandra Lee from the Food Network's Semi Homemade always
comes up with awesome recipes that are quick and easy! When
I watched her program and saw her make this pie, I had to find
the recipe so I could share it. Can't wait to try it out :)
I watched her program and saw her make this pie, I had to find
the recipe so I could share it. Can't wait to try it out :)
Ingredients
- 3/4 cup pineapple-coconut nectar (recommended: Kern's)
- 1 cup light coconut milk (recommended: Thai Kitchen)
- 1 1/2 teaspoons rum extract, divided
- 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jello-O)
- 1 cup shredded coconut meat
- 8 ounces whipped topping, divided
- 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
- 1/4 cup shredded coconut meat, toasted, for garnish
Directions
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
Recipe and Photo Source: Food Network
5 comments:
There is no doubt about it, I have to try that one. Thank You
Oh Dear Gina, This looks delicious! Just creamy, cool and wonderful for this time of year. Have a wonderful, blessed day. Catherine xo
Yes! Looks like the perfect summer treat . . . and quick and easy :)
Check back tomorrow for a similar pie!
Thanks for visiting and commenting . . . Gina
I can't wait to try this! Great pie recipes, thanks for sharing them with all of us :)
Janet
You are welcome Janet . . . thank you for visiting and commenting :)
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