The colour of pistachios is always striking. Isn’t it positive? No wonder pistachio cake is so popular. It tastes great too!
Ingredients:
- 2 1/2 cups sweetened desiccated coconut (lightly toasted)
- 1/3 cup butter (melted)
- 2 cups cold 2% milk
- 2 packets (3.4 oz each) instant pistachio pudding mix
- 1 cup whipped topping
- chopped pistachios (optional)
Method:
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine the toasted shredded coconut and melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch pie plate to form the crust.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden brown. Remove from the oven and allow to cool completely.
In a large mixing bowl, whisk together the cold milk and instant pistachio pudding mix until thick, about 2 minutes.
Fold in the whipped topping until well combined and smooth.
Pour the pistachio pudding mixture into the cooled coconut crust and spread evenly.
Refrigerate for at least 4 hours or until set.
Before serving, garnish with chopped pistachios if desired.
Slice and serve the Coconut Pistachio Cake cold and enjoy the creamy, coconut and pistachio flavour!
