- Level: Easy
- Total: 3 hr 15 min
- Prep: 15 min
- Inactive: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 304 mg
- Level: Easy
- Total: 3 hr 15 min
- Prep: 15 min
- Inactive: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 304 mg
Ingredients
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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.
