Fluffy Coconut Cream Pie
The smooth texture of this mouthwatering coconut cream pie is as light and fluffy as a cloud.
2 (0.25-ounce) packages unflavored gelatin
1/4 cup cold water
2 (8-ounce) cans cream of coconut*
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
- In a small saucepan, sprinkle unflavored gelatin over cold water. Heat over low heat and stir until dissolved.
- In a blender on low speed, combine cream of coconut, evaporated milk, vanilla, and eggs.
- 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.
*Cream of coconut (Coco Lopez, for example) is a sweetened, coconut-flavored dairy product, not to be confused with 'coconut cream', which is extra-rich coconut milk.