CREAMY PINEAPPLE COCONUT PIE

1 can (20 ounces) crushed pineapple
3/4 cup low-fat milk
1 package (3 ounces) instant vanilla pudding and pie filling
1/2 cup flaked coconut, toasted (see note)
1 (9-inch) ready-made graham cracker crust
1 cup frozen whipped topping, thawed
Additional toasted flaked coconut (optional)

Drain pineapple well; reserve 1/4 cup juice. Combine pineapple, reserved juice, milk, pudding mix and coconut in large bowl. Beat 2 minutes at low speed until blended.

Pour pineapple filling into crust. Spread whipped topping evenly over filling.

Chill at least 2 hours or overnight before serving.

Garnish with additional coconut, if desired.

TO TOAST COCONUT:
Spread coconut in shallow pan and place in preheated 350-degree oven 10 to 15 minutes, stirring frequently and carefully until browned.

Makes 8 servings
Source: Dole