Coconut Tapioca Pie
Source of Recipe
A Taste of Thai Coconut Milk label
Coconut Tapioca Pie
13.5-oz. can coconut milk or lite coconut milk
2/3 cup sugar
1/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup heavy cream
9-inch ready-made chocolate or vanilla cookie pie crust
1/2 cup sweetened flaked coconut
In a medium-size saucepan, whisk together the coconut milk, sugar, tapioca and egg. Mix thoroughly and let rest for 5 minutes.
Meanwhile, toast 1/4 cup of the coconut in a dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.
Cook coconut milk-tapioca mixture over medium high heat, stirring constantly, until it comes to a full boil. Remove from heat and mix in the vanilla and coconut extracts.
Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
Whip heavy cream in medium bowl until stiff. Carefully add filling (so as 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 and serve.
Makes 1 (9-inch) pie - 8 servings
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