I can't say or type the words 'coconut cream pie' without thinking about Gilligan and Mary Ann and the island they were stuck on for years in the 1970's. But this post isn't about old television shows from my childhood... it's about a delicious and easy pie I plan to make this Thanksgiving! I am not, however, going to use the caramel on the top. I will serve it with the pie, but I prefer mine sans-caramel. My family however, will be drizzling.Crustless Coconut Pie
3 tablespoons unflavored gelatin
nonstick cooking spray
2 cups half-and-half
1 cup sugar
1 teaspoon pure almond extract
3 cups freshly grated coconut
3 cups heavy cream, whipped
1 cup fresh shaved coconut
Caramel Sauce
Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.
