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Trim 30 calories and 4g of fat, including 1g of sat fat, per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a great START to an even better recipe -- I added a scant teaspoon of Coconut extract to a large pkg of instant vanilla pudding & ice cold milk (followed the recipe for milk amt. that was on the box for 'Pie'.) Once the pudding had taken shape, I folded in the Cool Whip & 1 generous cup of coconut. I didn't wait then, tho-- I mixed more coconut into the remaining Cool Whip (didn't really measure, just did glorious tasting as I went) & topped the pudding with it. Sprinkled with toasted coconut. THEN, we anxiously waited the 4 hrs to 'set'. It was fantastically coconuttylicious!! Yep, I'll be ****** this again, and again, and again...
I've made this a number of times following the directions but one day I saw coconut ***** pudding in Publix and thought I'd try it. OMG, if you can find coconut ***** pudding it will set this pie well over five stars.
This is the easiest Coconut Pie that I have ever made. Everyone that eat any of the pie loved it also.