recipe taken from semi homeade with sandra lee on food network


  • 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


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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Submitted 1/27/08.
Submitted By: j w

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