Friday, April 15, 2011

Lightened-Up Coconut Cream Pie

I came across this awesome recipe at one of the wonderful blog parties we get to enjoy online.

This recipe came from Amee's Savory Dish who shares some wonderful lightened up ideas.

We enjoyed this so much - I will definitely make this again, and soon! 

It seems I'm always in a time crunch and this is not only delicious, and doesn't take long to put together.

Toasting the coconut takes the most least it did for me.

I wanted to be sure to have a 'full' pie, so I increased a few ingredients - see recipe below.


1 (3 ozs) pkg. sugar free or regular instant vanilla pudding
(I used 1-1/2 pkgs.)
2 cups lowfat milk (I used 3 cups)
3 ozs. fat free cream cheese (I used 4 ozs)
1 tsp. coconut extract
3/4 c. fat free cool whip (I used 1 cup)
1/4 c. plus 6 Tb. unsweetened, shredded coconut, toasted and divided
(I increased amount of coconut in pie to 1/3 c.)
1 graham cracker crust or 6 mini graham crusts

Mix pudding mix, milk and cream cheese, in a large mixing bowl until thickened and well blended.  Stir in cool whip and 1/4 c. coconut and coconut extract.

Fill pie crust with filling and top with remaining 6 Tb. toasted coconut.

Chill several hours before serving.

Deliciously light and tasty.  Your tummy will be sure to thank you for every bite!

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