PINA COLADA PIE

PINA COLADA PIE image

Yield 1 pie

Number Of Ingredients 8

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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

Steps:

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.

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