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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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.
