Coconut Cream Pie with sugar-free Vanilla Pudding

Tammye Bridgeman


If you love coconut, you will love this dessert.
Bonus: it's a no-cook recipe! Great for summer days in San Antonio.
The toasted coconut on top is my favorite & feel free to adjust the coconut amount. I use more!

★★★★★ 2 votes
No-Cook or Other


2 small
boxes sugar-free instant vanilla pudding
2 3/4 c
cold low fat milk
1 Tbsp
pure vanilla extract
1 8oz.
carton frozen whipped topping, thawed
1 1/2 c
flaked, sweetened coconut
graham cracker or cookie crust, prepared or store bought
extra whipped topping for garnish
3/4 c
toasted coconut, cooled


1In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
2Pour into crust. Garnish with extra whipped topping & the toasted coconut.
3Chill pie, covered, at least 2 - 4 hrs. before serving.
Refrigerate leftover pie.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy
Hashtags: #coconut, #No bake