• 2/3 cup plus 1 Tbs. cream of coconut
• 1/4 cup skim milk
• 10 ounces mini marshmallows
• 3 cups heavy cream, whipped stiff
• 1-1/2 cups unsweetened flaked coconut
• 1 9 inch graham pie crust

Combine cream of coconut, milk and marshmallows in a non-reactive saucepan. Simmer over medium low heat, stirring frequently until marshmallows melt. Transfer to a bowl and cool. Refrigerate 1 hour or until mixture starts to jell. Beat mixture with an electric mixer until frothy. Gently fold in whipped cream and 1 cup coconut by hand. Pour into pie shell. Sprinkle remaining coconut over pie and refrigerate at least 6 hours before serving.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 592, fat 46.1g, 68% calories from fat, cholesterol 98mg, protein 4.8g, carbohydrates 44.9g, fiber 2.7g, sugar 38.1g, sodium 185mg, diet points 15.6.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 8.7, Sugar: 2.4, Very lean meat protein: 0.0

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