No-Cook Coconut Pie Directions:
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Prepare the Pudding:
- In a large mixing bowl, whisk together the sugar-free instant coconut cream pudding mix and unsweetened almond milk until thickened, about 2-3 minutes.
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Fold in Coconut:
- Gently fold the unsweetened shredded coconut into the pudding mixture until evenly distributed.
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Prepare the Cream Layer:
- In a separate mixing bowl, combine the fat-free Greek yogurt, powdered erythritol, and vanilla extract until smooth.
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Combine and Fill:
- Fold half of the cream mixture into the coconut pudding mixture to lighten it.
- Pour the filling into the prepared graham cracker crust, spreading it evenly.
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Top with Cream Layer:
- Spread the remaining cream mixture over the top of the pie.
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Garnish and Chill:
- Sprinkle toasted unsweetened coconut over the cream layer, if desired.
- Refrigerate the pie for at least 2 hours, or until set.
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Serve:
- Slice and serve chilled.
WW Points Calculation:
- Prepared graham cracker crust (1 crust) – 12 points
- Unsweetened shredded coconut (1 cup) – 16 points
- Sugar-free instant coconut cream pudding mix (1 package) – 2 points
- Unsweetened almond milk (1¾ cups) – 1 point
- Fat-free Greek yogurt (1 cup) – 0 points
- Powdered erythritol or other zero-calorie sweetener (¼ cup) – 0 points
- Vanilla extract (1 teaspoon) – 0 points
- Toasted unsweetened coconut (½ cup) – 8 points
Total Points: 39
Servings: 8
Per Serving: 5 points
Nutrition Information (per serving):
- Calories: Approximately 220
- Fat: 14g
- Protein: 5g
- Carbohydrates: 20g
- Sugar: 5g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
