Recipe Request: Icebox Coconut Cream Pie

This recipe was requested by my favourite Continental cousin, Charlotte. ^_^.

I made this pie for 46 (my dear old Dad) for Father's day the last one I was home. We have a similar sweet tooth except he can take sweeter stuff than I can, though neither of us prefer the ridiculously sweet. 46 loves coconut, whipped cream, and ice cream.  This is basically the best of three worlds.

Icebox Coconut Cream Pie

Ingredients

• 1 graham cracker crust
• 1 cup coconut milk
• 1 cup regular milk
• 2pkg.  (3.4 oz. each) Vanilla Flavor Instant Pudding
• 1 cup heavy whipping cream
• 1cup  BAKER'S ANGEL FLAKE Coconut, divided

Procedure

1. With a handmixer mix together coconut and regular milks with pudding packages
2. In another bowl (from the freezer) whip cream
3. Fold 3/4 cup of coconut into pudding mix
4. Fold in whipped cream
5. Chill in refrigerator for at least 3 hours. Then freeze for at least 30 minutes till firm.
6. Before serving top with toasted coconut
7. To toast coconut: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.