The coconut quantity was torn off, but it’s sprinkled on top, so use your imagination. Or comment with a suggestion.
From a box sold in Columbiaville, Michigan.
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. vanilla pudding
1/8 tsp. salt
1/2 c. water
1 Tbsp. butter
1 baked pie shell
? c. flaked coconut
Drain pineapple, reserving juice.
Combine pudding mix and salt in saucepan. Blend in water + pineapple juice. Cook over medium heat, stirring constantly until mixture comes to a full boil.
Stir in pineapple + butter. Cool.
Pour filling into pie shell. Spread whipped cream over top. Sprinkle w/ coconut.