1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted
1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
1 1/2 cup milk
1 cup whipping cream, whipped
1 tablespoon sugar
- To toast coconut, place coconut onto ungreased baking sheet. Bake at 350°F., stirring occasionally, 8-10 minutes or until light golden brown. Remove from baking sheet. Cool completely.
- If you don’t have a springform pan, use a 9-inch pie pan instead.