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• 1 – 5.9 oz pkg vanilla regular cook and serve (not instant) pudding mx
• ​2 1/2 cups milk

• 10oz sweetened coconut
• whip cream​

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Make pie crust:

1. Preheat oven to 415F.
2. ​Prepare a 9 inch pie crust.  Make fork marks in crust so air can escape while cooking.
3. Cook your pie crust for 10 minutes.  Watch very carefully as it cooks very fast.  Remove and cool.
   

​Make filling:

1. Mix pudding with milk and bring to a full boil stirring constantly
2. Remove from heat and let sit 5 minutes stirring 2 times
3. Add coconut and pour into cooled pie crust.
4. Cover filling part with plastic wrap (so it doesn’t get crusty) and refrigerate until cooled.
5. Serve with whip cream and top with extra coconut if desired.