Ingredients:
1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
2 boxes (3.4 ounces each) Instant Coconut Pudding Mix
3 1/2 cups milk
2 cups shredded sweetened coconut
1-2 cups Fresh Whipped Cream or Cool Whip, for topping
1 cup toasted coconut, for topping
DIRECTIONS:
Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a Golden Oreo crust, no need to remove the filling either.)
Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.