Coconut Tapioca Pie - cooking recipe

Ingredients

1 (13 1/2 ounce) can coconut milk
2/3 cup sugar
1/4 cup quick-cooking tapioca
2 eggs
1/2 cup sweetened flaked coconut
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup whipping cream
1 (9 inch) ready-made vanilla cookie pie crusts

Preparation

In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
Mix thoroughly and let rest 5 minutes.
Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
Pour onto a plate to cool.
Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
Remove from heat and mix in vanilla and coconut extracts.
Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
Whip cream in a medium bowl until stiff.
Carefully fold filling into whipped cream until mixed.
Spoon into pie shell and sprinkle edges with toasted coconut.
Cover and refrigerate 30 minutes, then serve.