Coconut Fruit Pie


12 Tablespoons canned cream of coconut


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 Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.