See Also: Amaretto Coconut Cream Pie(recipes)
Coconut ice cream(recipes)
Coconut milk and cream(recipes)
No-Bake Coconut Cream Pie(recipes)
Sweet Potato and Coconut Cream Soup(recipes)
Moist carrot cake with coconut orange cream(recipes)
Lemon grass ice cream with pineapple salsa and coconut macaroons(recipes)
Macadamia nut and coconut sponge cake with lime cream cheese topping(recipes)
amaretto(dictionary)
Amaretto vanilla custard(recipes)

Amaretto Coconut Cream Pie (recipes)


Amaretto Coconut Cream Pie

Yield: Makes 8 servings



Ingredients:



1/4cup flaked coconut

1container (8 ounces) thawed frozen nondairy whipped topping, divided

1container (8 ounces) coconut cream or vanilla yogurt

1/4cup amaretto liqueur

1package (4-serving size) instant coconut pudding and pie filling mix

1prepared (9-inch) graham cracker pie crust

Fresh strawberries and mint leaves (optional)









Preparation:





1.Preheat oven to 350°F. To toast coconut, place on baking sheet. Bake 4 to 5 minutes or until golden brown, stirring frequently. Cool completely.2.Place 2 cups whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or electric mixer at low speed, 1 to 2 minutes or until thickened.3.Pour pudding mixture into crust; spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh strawberries and mint leaves, if desired. Refrigerate.