coconut cream pie gluten free


2 small packages Jello vanilla instant pudding
3 cups milk
1 pint organic whipping cream, whipped (see directions below)
1 cup coconut
1-9 inch baked pie shell


  1. Toast ¼ cup coconut under the broiler until brown, stirring often.
  2. Chill your mixing bowl and beaters in the freezer for 10 minutes. Beat the whipping cream together with ¼ cup sugar and 1 teaspoon vanilla until it is light and fluffy. Set aside.
  3. Beat milk and pudding together until thickened. Stir in remaining ¾ cup coconut. Fold in whipped cream.
  4. Pour pudding mixture into cooled pie shell. Top with toasted coconut.