Fresh Coconut Cream Pie

Posted by on December 26, 2009 in Blog, Desserts | 0 comments


  • 1 10-inch pie shell, baked
  • 1 can cream of coconut (11 oz?)
  • 1/4 c milk
  • 10 oz mini marshmallows
  • 4 c heavy cream, whipped stiff
  • 2 c coconut flakes

Mix cream coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate 1 hour or until mixture starts to jelly. Beat jellied mixture with electric mixer until frothy. Carefully fold in the whipped cream. Blend in 1 cup of coconut flakes by hand, and fill pie shell. Toast remaining coconut flakes (if desired) and sprinkle over pie. Refrigerate at least 6 hours before serving. Makes one very large 10-inch pie (or two 9-inch pies)

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