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Coconut Tapioca Pie




Source of Recipe


from Lori's local newspaper in NY, a nancy's kitchen newsletter reader


List of Ingredients




1, 13.5 ounce can 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, 9 inch ready crust, your choice
1/2 cup sweetened flaked coconut

Recipe



Use a medium saucepan to whisk together the coconut milk,
sugar, tapioca and egg. Mix thoroughly and let rest for 5
minutes.
Toast 1/4 cup of the coconut in a dry frying pan over a high
heat, stirring constantly until it turns golden brown.
Pour onto a plate to cool.
Cook the milk/tapioca mixture over a medium/high heat,
stirring constantly, until it comes to a full boil.
Remove from heat and mix in the extracts.
Set the saucepan in a bowl of ice water.
Stir the filling until cold, about 4 minutes.
Whip the heavy cream in a medium bowl until stiff.
Carefully add the filling, so you do not loose the air, to the
whipped cream.
Gently fold together until mixed.
Spoon into pie shell.
Sprinkle the edges with toasted coconut.
Cover and refrigerate for at least 30 minutes.
Makes 8 servings.