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
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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.
