Pina Colada Pie

Ingredients

• 0.8 cup pineapple-coconut nectar (recommended: Kern's)
• 3.4 ounce vanilla pudding and pie filling instant (recommended: Jell-O)
• 1 cup coconut milk light (recommended: Thai Kitchen)
• 0.3 cup coconut meat shredded toasted for garnish
• 1 cup coconut meat shredded
• 1 9-inch pie crust () (recommended: Marie Callender's)
• 1.5 teaspoons rum extract divided
• 8 ounces non-dairy whipped topping divided

Equipment

• bowl
• whisk

Directions

1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
2. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
3. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
4. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.