SUNNY DAYS AND SANDY BEACHES, PLEASE!
It’s the middle of winter as I’m writing this. The holidays have past and nothing but just cold weather day after day now. I long for the sunny days, the warm air and the late nights that come with the Spring and Summer seasons. Good thing I found this pie to tide me over!
When I think of warm summer days, I instantly think of coconut. Coconut drinks. Coconut shrimp. Coconut lotion. Coconut is synonymous with warm weather and toes in the sand for me. It was this longing for hot days that got me seeking out this cool dessert.
…and believe me: This one is a hit.
THE NO-BAKE REVOLUTION HAS BEGUN!
Simple doesn’t even begin to describe this dessert. If you have a spare pie crust, a few boxes of pudding, and ten minutes to spare, you too can be putting together this creamy and delicious slice of summertime fun.
If you feel like being extra fancy, consider toasting some coconut chips and sprinkling them on top. However you decide to do it, find a pair of flip flops, a sun hat, and your favorite beach time read.
Summer might not be here yet, but this pie will make it easy to ignore the snow outside your door.
DESSERT FOR ELEGANT DINING!
Don’t think that just because this dessert takes 10 minutes to make that it isn’t worthy of fine dining. The rich creamy texture along with the sweet (but not too sweet) taste makes this a perfect compliment for that fancy dinner.
This pie looks gorgeous on just about any diningware set that you may have so no need to worry about the aesthetic appeal when it comes to dessert time.
You should get about 6-8 servings with a 9-inch pie.
- 2 packages of instant vanilla pudding mix (3.4 ounces each)
- 2-3/4 cups cold milk
- 1 teaspoon coconut extract
- 1 tub of frozen whipped topping (8 ounces), thawed
- 1/2 cup sweetened shredded coconut
- 1 graham cracker crust (9 inches)
- Additional coconut, toasted
STEP 1:In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
STEP 2: Pour into the crust. Sprinkle with toasted coconut. Chill until serving.