WHO SELLS CREAM OF COCONUT RECIPES

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Steps:

• Prepare pie crust first. You can use refrigerated pie crust and form into a 9 inch deep pie plate, bake per instructions on package, and allow to cool completely.You can use a 9 inch deep dish frozen pie crust, bake per instructions on package, and then allow to cool completely.You can also make your own homemade pie crust, bake, and allow to cool.
• In a large mixing bowl mix together using an electric hand mixer, or whisk by hand the following ingredients: sweetened condensed milk, half and half, pudding mixes, and 2 cups of shredded coconut.
• Fold in 8 oz of cool whip or other whipped topping until combined well. Spoon mixture into baked and cooled pie crust. Refrigerate for 2 hours to set.
• Top with additional cool whip or whipped topping to about 1/4 or 1/2 inch thick. Leave an edge around the pie so the filling shows.
• Sprinkle with toasted coconut shreds. NOTE: if you do not have toasted coconut shreds, you can use a large skillet over medium heat and toast the shreds lightly, stirring continuously. This step does not take very long. Allow to cool before sprinkling on pie.
• Cut slices and enjoy.