Pina Colada Cream Pie

Ingredients:

• 1 pack (95 g) soluble vanilla pudding mix
• 3/4 cup coconut milk-based Pina Colada mix
• 1 cup coconut milk
• 1 cup coarse coconut flakes, plus 1/4 cup toasted coarse coconut flakes for garnish
• 1.5 tsp rum essence (portioned)
• 225 g whipped cream (portions)
• 1 baked pie base (diameter 23 cm.)

Preparation:

1. In a large bowl, combine the pineapple-coconut Pina Colada mixture, coconut milk, and a teaspoon of rum extract. Pour the pudding mixture into the liquid and beat for 2 minutes. Add the coconut flakes and half of the whipped cream.
   
   Pour the filling into the prepared pie crust and refrigerate for at least 3 hours.
2. Mix the remaining whipped cream with half a teaspoon of rum extract. Spoon it over the cooled pie and sprinkle with toasted coconut.