How to make it

  • Reserve 1 tablespoon toasted coconut for topping.
  • In pie pan combine remaining coconut, butter and cookie crumbs then mix well.
  • Press in bottom and up sides of pan then refrigerate 30 minutes or until set.
  • Combine sweetened condensed milk and cream cheese then beat until smooth and fluffy.
  • Add lime juice and rum extract then mix well and pour into crust lined pan.
  • Top with reserved coconut then refrigerate at least 3 hours or until set.

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