Orange Coconut Custard Tart

1/2 of 15 oz package refrigerated ready to use piecrust
(1 crust)

1 package (3.4 oz) instant vanilla pudding and pie filling

1 cup sour cream

3/4 cup canned coconut milk (not cream of coconut)

1 tbsp rum

1 can (11 oz) mandarin oranges, drained

1/2 cup flaked sweetened coconut, toasted

Heat oven to 450 degrees. Let refrigerated crust stand at room temperature

for a half hour. Gently fit it into bottom and up sides of a 9" tart pan with

removable bottom. Trim off excess crust around edge. Prick bottom of

crust with a fork and bake for about 10 minutes or until lightly brown.

Cool completely. In a large bowl, combine pudding mix, sour cream, coconut

milk. On medium speed, beat until thickened, 2 minutes. Spread into crust.

Place plastic wrap directly on surface. Refrigerate at least 2 hours, or preferable

overnight. Top with oranges and coconut.

To toast coconut, spread on baking sheet. Bake at 350 degrees for 10 minutes or until

golden brown, stirring once. Let cool completely.