Preheat the oven to 350
Spread coconut evenly on a baking sheet and toast for 5 minutes, until golden brown
Remove and set to the side
In a medium mixing bowl combine the crushed graham crackers and melted butter
Press in the bottom of a 9 inch pie plate
In a large mixing bowl combine the softened cream cheese, and coconut cream until fluffy
Mix in the Rum Extract Fold in the whipped topping, Pineapple cherries and nuts
Spread the mixture into the Pie crust and top with the toasted coconut.
Chill for several hours before slicing and serving
Enjoy!
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