Fresh Coconut Cream Pie - cooking recipe

Ingredients

1 (10-inch) baked pie shell
6 oz. cream of coconut
1/4 c. milk
10 oz. mini marshmallows
3 c. heavy cream, whipped stiff
2 c. coconut flakes

Preparation

Mix cream of coconut with milk.
Add marshmallows.
Cook over low heat in a heavy saucepan until marshmallows melt.
Cool in a bowl and refrigerate for 1 hour or until mixture starts to jell. Beat jelled mixture with electric mixer until frothy.
Carefully, fold in whipped cream.
Blend in 1 cup flaked coconut, by hand. Pour into baked pie shell.
Sprinkle remaining coconut over pie and refrigerate at least 6 hours.