microwave coconut cream pie easy recipe

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In a microwave-safe bowl, scoop out the thick, solid coconut cream from the top of the can (leave the watery liquid behind).
Add the powdered sugar and vanilla extract to the coconut cream.
Microwave on high for 30 seconds. Stir well. Repeat in 15-second intervals, stirring each time, until the mixture is smooth and slightly thickened. Be careful not to overheat it.
Stir in the shredded coconut.
Pour the coconut cream mixture into the graham cracker crust.
Refrigerate for at least 30 minutes, or until set.
Optional: Top with whipped cream and toasted coconut before serving.

For a richer flavor, use full-fat coconut cream.
Adjust the sweetness to your liking by adding more or less powdered sugar.
If you don’t have a microwave, you can make the filling in a saucepan on the stovetop over low heat, stirring constantly to prevent burning.
To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch closely as it can burn quickly.