Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Tapioca Pie
25 minutes to assemble
30 minutes to chill
55 minutes total time
30 minutes to chill
55 minutes total time
1-9 inch pie
25 minutes to assemble
30 minutes to chill
55 minutes total time
30 minutes to chill
55 minutes total time
1-9 inch pie
If you love coconut and tapioca … this pie will be a hit!
Ingredients
- 1 - 13.5 oz can of Coconut Milk*
- 2/3 cup sugar
- 1/4 cup quick cooking tapioca
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup heavy cream
- 1 - 9inch ready-made chocolate pie crust
- 1/2 cup sweetened flaked coconut
- * Lite Coconut Milk can be used
Directions
- In a medium saucepan, whisk together the coconut milk, sugar, tapioca and egg, mixing thoroughly. Let rest for 5 minutes.
- Toast coconut in dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.
- Stirring constantly over a medium high heat, bring coconut milk mixture to a full boil. Remove from heat and mix in the vanilla and coconut extracts.
- Set sauce pan in a bowl of ice water and stir filling until cool, about 4 minutes.
- Whip heavy cream in medium bowl until stiff. Carefully add filling (so not to lose air in cream) to whipped cream and gently fold together until mixed.
- Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes minimum before serving.
In This Recipe
With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
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