Pineapple Coconut Cream Frozen Pie [Wenatchee food photography]

I know summer has finally arrived in Wenatchee when the gauge in my car crosses the 100 mark. That day was yesterday, so last night I whipped up a little tropical, frozen, sweet deliciousness. Just a few ingredients, a few minutes and some freezer time, and you have a refreshing summer dessert ready to serve. Recipe below.

Pineapple Coconut Cream Frozen Pie:

• 1 can (14 oz. sweetened condensed milk
• 1 can (6 oz.) pineapple frozen juice concentrate
• 1/2 cup sweetned flaked coconut
• 1 tub (8 oz.) frozen whipped topping
• 1 (9 inch) graham cracker pie shell/crust

1. Whisk together sweetened condensed milk and pineapple juice concentrate.
2. Add and stir in coconut, making sure there are no clumps.
3. Fold in whipped topping.
4. Spoon into pie shell.
5. Freeze.

I haven't done this yet, but I imagine you can substitute just about any frozen juice concentrate. Try lime, pink lemonade, lemon or orange. If you do, report back :)