Coconut Fruit Pie


Ingredients

12 Tablespoons canned cream of coconut
6 Tablespoons GOLDEN BLOSSOM HONEY
2 cups shredded coconut, lightly toasted
1 teaspoon ginger
1 1/2 papayas, thinly sliced
1 9-inch pie crust, baked according to package directions and completely cooled
2 (8 oz) packages light cream cheese, at room temperature
1 cup apricot preserves

Directions

Beat cream cheese with an electric mixer until smooth. Mix in cream of coconut and honey; then coconut and ginger. Spread filling in crust. Arrange fruit on top of filling. Put preserves in a pan over low heat. Stir frequently, until liquefied. Brush over fruit. Refrigerate until filling is firm (at least 1 hour). Can be prepared 6 hours ahead. Keep refrigerated. Serves 8.


golden blossom honey product