Coconut Tapioca Pie

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.