Dessert Recipes - Fresh Coconut Cream Pie Recipe

Ingredients                 

• one 10-inch baked pie shell

• 6 oz Coco Casa Cream of Coconut

• 1/4 cup milk

• 10 oz mini-marshmallows

• 3 cups heavy cream, whipped stiff                 

• 2 cups coconut flakes (fresh or canned)

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Method:

1. Mix Cream of Coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate 1 hour or until mixture starts to jell.

2. Beat jelled mixture with electric mixer until frothy. Carefully, fold in whipped cream. Blend in 1 cup flaked coconut, by hand.

3. Pour into baked pie shell. Sprinkle remaining cup of flaked coconut (toast if desired) over pie and refrigerate at least 6 hours before serving.