Diabetic Coconut Pie - cooking recipe

Ingredients

1 (9-inch) pie shell, baked
1 1/2 c. unsweetened coconut
3 c. milk
3 Tbsp. cornstarch
1 tsp. vanilla
1 pkg. D-Zerta topping mix

Preparation

Combine 3/4 cup coconut, 2 cups milk and the cornstarch in blender and blend until mixed.
Pour into saucepan.
Cook and stir until thickened.
Add remaining coconut and vanilla.
Allow to cool completely.
Prepare topping and spread on top of filling. Add toasted coconut and refrigerate.