Lightened Up Coconut Cream Pie


Prep Time

15 mins

Chill Time

2 hrs

Total Time

2 hrs 15 mins

Yield: 8 servings

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  • 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)


  1. Add the pudding mix and skim milk to a medium mixing bowl. Whisk together for 2 minutes.
  2. Stir in the coconut extract and 1/4 cup of the coconut flakes. Let the pudding sit for 5 minutes.
  3. 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.
  4. 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.
  5. Once you’re ready to serve the pie, top it with the toasted coconut.

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