Ingredients

3/4 cup pineapple juice
1 cup coconut milk
1 (3.4 oz) box instant vanilla pudding
1 1/4 cup shredded coconut, divided
8 ounces whipped topping, divided
1 (9-inch) pre-baked pie crust

Instructions

In mixing bowl, add pineapple juice, coconut milk, and pudding. Mix on low speed for 2 minutes.
Add half of the coconut and half of the whipped topping. Mix one minute longer.
Pour into pre-baked pie crust. Chill uncovered in refrigerator for 3 hours.
Meanwhile toast remaining coconut by heating in hot skillet over medium heat until slightly browned.
When ready to serve, spread remaining whipped topping over chilled pie. Sprinkle toasted coconut on top.

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