This month’s recipe is brought to you by Jermaine Jackson from Arkansas Tech University. Jermaine is a senior pursuing his Bachelor of Science in Hospitality Administration, Lodging Emphasis, from the Department of Parks, Recreation, and Hospitality Administration department. This Coconut Cream Pie was the winning entry at the Hospitality Society’s Dessert Competition in November, 2021. As always, enjoy!
1 graham cracker crust
2 boxes instant coconut pudding
3 1/2 cups milk
2 cups shredded coconut
2 cups *homemade whipped cream or cool whip
1 cup toasted coconut
- Combine pudding mixes and milk in a large bowl and whisk until smooth.
- Allow pudding and milk to set for 5 minutes
- Add the shredded coconut
- Pour into pie crust
- Cover and chill for 3-4 hours until the pie has set.
- Before serving top with the whipped cream and toasted coconut.
Homemade Whipped Cream* Ingredients:
1 1/4 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl. Whisk until stiff peaks form.