Coconut Tapioca Pie

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This recipe was posted in the houston chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.

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Steps

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In a medium-size saucepan , whisk together coconut milk , sugar , tapioca and eggs.

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Mix thoroughly and let rest 5 minutes.

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Meanwhile , toast coconut in a dry skillet over high heat , stirring constantly until golden brown.

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Pour onto a plate to cool.

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Cook tapioca mixture over medium-high heat , stirring constantly , until it comes to a full boil.

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Remove from heat and mix in vanilla and coconut extracts.

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Set saucepan in a bowl of ice water and stir filling until cold , about 4 minutes.

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Whip cream in a medium bowl until stiff.

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Carefully fold filling into whipped cream until mixed.

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Spoon into pie shell and sprinkle edges with toasted coconut.

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Cover and refrigerate 30 minutes , then serve.

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Ingredients

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coconut milk, sugar, quick-cooking tapioca, eggs, sweetened flaked coconut, pure vanilla extract, coconut extract, whipping cream, vanilla cookie pie crusts