Ingredients
- 1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut
- toasted
- 1/4 cup Land O Lakes Butter
- melted
- 1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
- 1 1/2 cup milk
- 1 cup Land O Lakes Heavy Whipping Cream
- whipped
- 1 tablespoon sugar
Instructions
- Reserve 2 tablespoons toasted coconut.
- Combine remaining coconut and melted butter in bowl.
- Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan.
- Refrigerate 15 minutes.
- Combine pudding mix and milk in bowl.
- Prepare according to package directions.
- Gently stir whipped cream and sugar into pudding.
- Pour into coconut crust.
- Sprinkle top with remaining coconut.
- Refrigerate at least 4 hours or until set.
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