Coconut Tapioca Pie

Directions

1. 1
   In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
2. 2
   Mix thoroughly and let rest 5 minutes.
3. 3
   Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
4. 4
   Pour onto a plate to cool.
5. 5
   Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
6. 6
   Remove from heat and mix in vanilla and coconut extracts.
7. 7
   Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
8. 8
   Whip cream in a medium bowl until stiff.
9. 9
   Carefully fold filling into whipped cream until mixed.
10. 10
    Spoon into pie shell and sprinkle edges with toasted coconut.
11. 11
    Cover and refrigerate 30 minutes, then serve.