There’s no need to preheat the oven for this pie recipe; simply prepare the filling and chill it in the crust! If you like coconut, you’ll enjoy this simple dish.

• Composition:

1 cooked pie crust (9 inch) 1 packet (5 ounces) instant vanilla pudding mix
° 1 cup milk ° 12 cup shredded coconut ° 1 container (8 oz) thawed frozen whip cream

• Techniques:

Step 1: In a large mixing dish, combine the milk and pudding mix. Mix thoroughly until the mixture thickens.
Step 2: Stir in 1/2 cup nondairy shakes and 1 cup coconut. Stir until thoroughly combined.
Step 3: Evenly divide the ingredients over the prepared shortcrust pastry.
Step 4: Spread the remaining nondairy whipped cream evenly over the crust.Step 5: Sprinkle the remaining coconut on top of the whipped topping.
Step 6: Chill it in the fridge for a few hours.

Enjoy !