Ingredients
- 1 pre-made graham cracker crust (6-ounce/9-inch)
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk (or whole milk)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for the whipped cream)
- Optional garnish: toasted coconut flakes (for topping)
Directions
- Make the Coconut Cream Filling: In a large mixing bowl, combine the 1 can of sweetened condensed milk, 1 cup of coconut milk, and 1 teaspoon of vanilla extract. Stir until fully combined. Then, fold in 1 cup of shredded coconut. This coconut mixture will create the rich, creamy filling for your pie. Pour the mixture into the pre-made graham cracker crust and smooth the top with a spatula. Place the pie in the refrigerator and let it chill for at least 3 hours, or until it has set. The longer it chills, the firmer the filling will become.
- Make the Whipped Cream:
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