Ingredients:
For the Pie Crust:
1 reduced-fat graham cracker pie crust
For the Coconut Cream Filling:
1 (14-ounce) can of light coconut milk
1 (1.4-ounce) package of sugar-free, fat-free instant vanilla pudding mix
1/4 cup shredded coconut (sweetened or unsweetened, depending on your preference)
1 teaspoon coconut extract
For the Topping:
1 cup light or fat-free whipped topping
2 tablespoons shredded coconut (toasted, optional, for garnish)
Instructions:
For the Coconut Cream Filling:
In a mixing bowl, combine the sugar-free, fat-free instant vanilla pudding mix and the light coconut milk. Whisk until the mixture thickens, which should take a few minutes.
Stir in the shredded coconut and coconut extract, mixing until well combined.
Pour the coconut cream mixture into the reduced-fat graham cracker pie crust.
For the Topping:
Spread a layer of light or fat-free whipped topping on top of the coconut cream filling.
If desired, you can toast 2 tablespoons of shredded coconut by placing it in a dry skillet over low heat until it turns lightly brown. Use the toasted coconut as a garnish on top of the whipped topping.
Refrigerate the Pie:
Chill the pie in the refrigerator for a few hours, or until it’s set and ready to serve.
Slice and enjoy your Weight Watchers-friendly Coconut Cream Pie as a tasty and guilt-free dessert. Remember to calculate the WW points based on your specific ingredients and serving sizes.
Ingredients:
For the Pie Crust:
1 reduced-fat graham cracker pie crust
For the Coconut Cream Filling:
1 (14-ounce) can of light coconut milk
1 (1.4-ounce) package of sugar-free, fat-free instant vanilla pudding mix
1/4 cup shredded coconut (sweetened or unsweetened, depending on your preference)
1 teaspoon coconut extract
For the Topping:
1 cup light or fat-free whipped topping
2 tablespoons shredded coconut (toasted, optional, for garnish)
Instructions:
For the Coconut Cream Filling:
In a mixing bowl, combine the sugar-free, fat-free instant vanilla pudding mix and the light coconut milk. Whisk until the mixture thickens, which should take a few minutes.
Stir in the shredded coconut and coconut extract, mixing until well combined.
Pour the coconut cream mixture into the reduced-fat graham cracker pie crust.
For the Topping:
Spread a layer of light or fat-free whipped topping on top of the coconut cream filling.
If desired, you can toast 2 tablespoons of shredded coconut by placing it in a dry skillet over low heat until it turns lightly brown. Use the toasted coconut as a garnish on top of the whipped topping.
Refrigerate the Pie:
Chill the pie in the refrigerator for a few hours, or until it’s set and ready to serve.
Slice and enjoy your Weight Watchers-friendly Coconut Cream Pie as a tasty and guilt-free dessert. Remember to calculate the WW points based on your specific ingredients and serving sizes.