"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 cup cold milk 3.4 oz. package instant vanilla pudding mix 1/2 cup flaked coconut 8 oz. can crushed unsweetened pineapple, drained 1 pastry shell, baked whipped topping
In a mixing bowl, beat the milk and pudding mix until thickened. Stir in the coconut and crushed pineapple. Pour into the pastry shell. Chill in refrigerator for at least 2 hours. At serving garnish with dollop of whipped topping. Also may garnish with a sprinkle of toasted coconut if desired.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.