1 pie crust, baked
15 oz. can Cream of Coconut
3 boxes (3oz. each) Cook and Serve Vanilla Pudding mix
1 3/4 cups milk
3/4 cup macadamia nuts, chopped
1 1/2 cups heavy whipping cream
1 cup coconut, toasted
1. Reserve 3 Tbsp. of the Cream of Coconut. Mix remaining cream of coconut, pudding mix, and milk. Cook until very thick, about 18 minutes.
2. Remove from heat and stir in half the chopped nuts. Put 1/4 cup of the toasted coconut in the baked pie crust. Pour the filling over the coconut. Chill until set, about 1 hour.
3. Whip reserved cream of coconut and heavy whipping cream until stiff. Spread over the pie. Top with remaining nuts and toasted coconut. Chill at least 3 hours.