This pie is very low in sugar and carbs for a pie. However, coconut milk is high in saturated fat so it's not necessarily a healthy pie even though it sounds like it should be. It was however, the best sugar free coconut pie I have ever eaten, sorry Mom! Next time, I'm going to try it with Lite Coconut Milk and see if it turns out well. I went full fat for this one!
1 pie crust, baked (yes, I use frozen or refrigerated, who has the time to make one?)
2 pkgs of sugar-free, cook-n-serve vanilla pudding
1 can (15 ounces) coconut milk
regular milk
1/2 cup coconut
1 cup toasted coconut (I followed the directions on bag for the microwave and it worked great!)
1/2 tsp. coconut extract (optional, but highly recommended)
whipped topping
Make pudding as directed for pie using coconut milk and regular milk to make 3 1/2 cups. After pudding as boiled, add 1/2 cup coconut and let filling cool as directed then stir in extract. Pour filling into baked pie crust. Cool at least 2 hours or overnight. Spread with whipped topping. Sprinkle toasted coconut on top.
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