Tropical Pineapple and Coconut Cream Pie

Ingredients

Toasted coconut flakes

1/4 cup

Whipped cream

1 cup

Pineapple chunks

1 cup

Vanilla extract

1 teaspoon

Cornstarch

2 tablespoons

Sweetened condensed milk

1 can (14 oz)

Coconut milk

1 cup

Graham cracker crust

1 (9-inch) crust

Instructions

1. In a medium saucepan, combine the coconut milk, sweetened condensed milk, and cornstarch. Whisk these together until you achieve a smooth consistency.
2. Place the saucepan over medium heat. Stir constantly as the mixture thickens and comes to a gentle boil.
3. Remove the saucepan from the heat. Stir in the vanilla extract, incorporating it thoroughly into the coconut mixture.
4. Pour the creamy coconut filling into your prepared graham cracker crust.
5. Refrigerate the pie for at least 2 hours, or until the filling is set and firm.
6. Assemble the topping by first spreading pineapple chunks evenly over the set coconut filling.
7. Distribute a layer of whipped cream over the pineapple layer.
8. Sprinkle the toasted coconut flakes on top for a delightful crunch.
9. Refrigerate the pie for an additional hour before serving to allow the flavors to meld together.
10. Slice, serve, and enjoy a piece of tropical paradise right at your dining table!