Fresh Coconut Cream Pie

1. 1

   Mix cream of coconut with milk.

2. 2

   Add marshmallows.

3. 3

   Cook over low heat in a heavy saucepan until marshmallows melt.

4. 4

   Cool in a bowl and refrigerate for 1 hour or until mixture starts to jell. Beat jelled mixture with electric mixer until frothy.

5. 5

   Carefully, fold in whipped cream.

6. 6

   Blend in 1 cup flaked coconut, by hand. Pour into baked pie shell.

7. 7

   Sprinkle remaining coconut over pie and refrigerate at least 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.