Ingredients for Coconut Tapioca Pie
- 1 (13.5 ounce) can full-fat coconut milk
- ¾ cup granulated sugar
- Quick Cooking Tapioca
- 2 large eggs
- Sweetened Flaked Coconut
- Pure Vanilla Extract
- Coconut Extract
- Whipping Cream
- Vanilla Cookie Pie Crusts
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How to Make Coconut Tapioca Pie
- In a medium saucepan, whisk together 1 (13.5 ounce) can full-fat coconut milk, ¾ cup granulated sugar, ½ cup quick-cooking tapioca, and 2 large eggs until smooth.
- Let the mixture rest for 5 minutes.
- Meanwhile, toast ½ cup shredded sweetened coconut in a dry skillet over medium-high heat, stirring constantly, until golden brown. Set aside to cool on a plate.
- Cook the tapioca mixture over medium-high heat, stirring constantly, until it comes to a rolling boil and thickens (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
- Pour the mixture into a bowl set in a larger bowl filled with ice water. Stir until completely cool, about 4 minutes.
- In a separate medium bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the cooled tapioca mixture into the whipped cream until just combined.
- Pour the filling into your prepared pie crust (9-inch).
- Sprinkle the toasted coconut evenly around the edges of the pie.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
100g
Fat
82g
Carbs
10g
