Prep Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 15 mins
Yield: 8 servings
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Ingredients
- 1 graham cracker pie crust
- 1 box (1 oz.) vanilla sugar-free fat-free pudding/pie mix
- 2 cups fat-free skim milk
- 6 tablespoons sweetened coconut flakes, divided
- 1/2 teaspoon coconut extract
- 4 oz. fat-free Cool Whip (thawed)
Instructions
- Add the pudding mix and skim milk to a medium mixing bowl. Whisk together for 2 minutes.
- Stir in the coconut extract and 1/4 cup of the coconut flakes. Let the pudding sit for 5 minutes.
- Heat a frying pan over medium heat and add 2 tablespoons of coconut flakes. Stir often until the coconut is golden and toasted. Pour the coconut flakes onto a small plate to cool.
- Add the Cool Whip to the pudding mixture and fold it in. Pour it into the pie crust, cover, and refrigerate for at least 2 hours.
- Once you’re ready to serve the pie, top it with the toasted coconut.
source:keepingonpoint.com
