Pina Colada Pie

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr

Yield:
8 servings
Level:
Easy

CATEGORIES
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

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Ginger Lemongrass Pina Colada

    Recipe courtesy of Food Network Kitchen