FROZEN PINA COLADA PIE (non alcoholic)& TOASTED COCONUT

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers – Pina Colada frozen concentrate (1 can) (do not add water)

1 ½  cups chopped frozen pineapple

¼ cup shredded coconut

1/2 cup Pineapple Coconut Juice

2 short bread or graham cracker crusts (9 inches)

Whipped cream for garnish

Toasted coconut for garnish

1.       In a large bowl, combine the milk, pineapple coconut juice,  and the pina colada concentrate.  Mix well.  Mix in the frozen pineapple and the shredded coconut.  Fold half of the whipped cream into concentrate mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze.  About an hour after setting in the freezer, remove and garnish with toasted coconut.  Gently press in  on the top.  Cover and freeze over night.

2.       Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream and toasted coconut.

Ingredients

Chopped Frozen Pineapple

Everything mixed in except whipping cream

Ready to pour into crust

TOASTED COCONUT

Preheat Oven to 350 Degrees F.

Arrange coconut on a baking sheet in a single layer (or as much as possible)

Bake for 3 minutes.  Stir, Bake for 1 minute, Stir, Bake for 1 minute more, stir.  Remove from oven when the coconut is toasted to desired crispness.