Coconut cream pie

Ingredients

• 1½ cups unsweetened coconut
• 1 5-ounce package instant vanilla pudding
• 1½ cups milk
• ½ teaspoon coconut extract (optional)
• 8 ounces whipped topping
• or 1 cup cream, whipped (unsweetened)
• 1 9-inch pie shell, baked

Instructions

1. Toast coconut (optional).
2. Combine pudding and milk until thickened.
3. Fold in 1 cup coconut, coconut extract, and half the whipped cream.
4. Pour into pie shell. Top with remaining cream and coconut. Refrigerate.