1 c. heavy cream
1 c. milk
1 c. powdered sugar
1 (3 3/4 oz.) pkg. instant coconut cream pudding
1 c. sour cream
1/2 c. toasted coconut

Beat heavy cream in chilled bowl until soft peaks form - set aside. In a one quart bowl, combine milk, sugar and pudding, mix on low speed until well mixed - about 2 minutes. Fold in sour cream and heavy cream. Spoon into baked 9 inch pie shell. Top with toasted coconut. Let set 2 to 4 hours.

Toast coconut in oven until light brown - about 5 to 10 minutes.