Coconut Cream Pie with sugar-free Vanilla Pudding

By Tammye Bridgeman
@cheffinitup

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!

Rating:

★★★★★ 2 votes

Comments:

3 Comments

Serves:

6-8

Method:

No-Cook or Other

Ingredients

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
1: graham cracker or cookie crust, prepared or store bought
: extra whipped topping for garnish
3/4 c: toasted coconut, cooled

Step-By-Step

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.

See Recipe Card