Delicious Coconut Cream Pie - cooking recipe

Ingredients

2 (10-inch) baked pie shells
12 to 16 oz. can cream of coconut
1/2 c. milk
6 c. heavy whipping cream, whipped stiff
20 oz. mini marshmallows
4 c. flaked coconut

Preparation

Mix cream of coconut with milk.
Add marshmallows.
Cook over low heat until marshmallows melt.
Cool in bowl and refrigerate 1 hour or until mixture starts to jell.
Beat jelled mixture with electric mixer until frothy.
Carefully fold in whipped cream. Blend in 2 cups of coconut by hand.
Pour into pie shells, dividing evenly.
Sprinkle remaining coconut over pies and refrigerate at least 6 hours before serving.