Pina Colada Pie

Name: Pina Colada Pie
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: Jell-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

8 ingredients

6 steps

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: Jell-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

1

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
2

Sprinkle pudding mix over liquid and whisk for 2 minutes.
3

Fold in coconut and 1/2 of the whipped topping.
4

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
5

Combine remaining whipped topping with 1/2 teaspoon rum extract.
6

Top chilled pie with whipped topping and toasted coconut.