Coconut cream pie as light and fluffy as a cloud.

Fluffy Coconut Cream Pie

2 (1/4-ounce) packages unflavored gelatin
1/4 cup cold water
2 (8-ounce) cans cream of coconut* (such as Coco Lopez)
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
4 large eggs
1 (9-ounce) graham cracker pie crust
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/2 cup sweetened flaked coconut

1. In a small saucepan, sprinkle unflavored gelatin over cold water. Heat over low heat and stir until dissolved.
2. In a blender on low speed, combine cream of coconut, evaporated milk, vanilla, and eggs.
3. Gradually add to the gelatin mixture. Pour into a graham cracker pie crust. Chill until firm, about 3 hours. Top with non-dairy whipped topping and flaked coconut.

Makes 8 servings.

*Note: Cream of coconut (Coco Lopez, for example) is a sweetened, coconut-flavored dairy product, not to be confused with 'coconut cream', which is merely extra-rich coconut milk.