1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 egg, beaten
2 teaspoons vanilla extract
1 cup shredded coconut
1 (4 ounce) can evaporated milk
2 (3 ounce) packages instant coconut cream pudding mix
1 (8 ounce) can refrigerated biscuit dough
In a medium bowl, mix together the cream cheese and sugar. Mix in the egg, vanilla and coconut. Cover and refrigerate for several hours to allow flavors to blend.
Preheat the oven to 350 degrees F (175 degrees C). Roll out pastry to 1/8 inch thick. Place the whipped cream in the bottom of a 9 inch circle in the prepared pan. Lay the whipped cream over the cream cheese layer. Place the pudding and coconut cream on top of the whipped cream. Spread the remaining whipped cream over the pudding layer.
Arrange the biscuit dough around the edges of the pie crust. Place the remaining whipped cream on top of the pastry and spread to within 1 inch of the edge of the pie.
Bake in the preheated oven for 45 minutes or until pastry is golden brown. Cool completely before cutting into wedges. Serve warm.