Makes: 8 servings
3⁄4 cup granulated sugar
3 tablespoons water
1⁄2 teaspoon lemon juice 1⁄2 cup coconut milk
1⁄2 cup coconut milk
1 cup milk
1 box (1.5 ounces) vanilla instant pudding
1 pre-made graham cracker crust 1 cup heavy (whipping) cream
3 tablespoons powdered sugar
11⁄2 tablespoons sweetened faked coconut, toasted, for garnish
For caramel sauce: Set up a bowl of ice and water. In a medium saucepan, combine granulated sugar, water, and lemon juice. Heat over medium-high. When sugar turns amber in color, slowly whisk in coconut milk. Pour sauce into a metal bowl and place in the prepared ice bath to cool.
For pie: In a large bowl, whisk together the coconut milk, dairy milk, and pudding mix. Pour half of cooled caramel sauce into bottom of pie crust. Then pour coconut filling on top of caramel.
In another large bowl that has been chilled, with an electric mixer, whip cream and powdered sugar until stiff but not until dry peaks form.
Spread whipped cream on top of pie and refrigerate for 1 hour or until completely set. Once filling is set, drizzle with remaining caramel sauce and sprinkle with toasted coconut.