Recipe: Sugar Free Coconut Cream Pie for Trish

SUGAR FREE COCONUT CREAM PIE

1 package instant sugar free vanilla pudding mix
2 cups low-fat milk
1 cup unsweetened coconut

Pour 2 cups milk into a bowl; add the pudding mix, and beat at lowest speed of electric mixer until blended, about 1 minute. Stir in coconut. Pour immediately into a cooled baked 8-inch pie shell. Refrigerate at least one hour before serving.

QUICK COCONUT CREAM PIE FOR DIABETICS

1 baked 9-inch pie crust (can be reg. or graham cracker)
1 large pkg. sugar-free instant vanilla pudding
1 1/2 cups cold skim milk (I use 1 3/4 cups)
1 (8-oz.) carton Light Cool Whip
1 cup flaked coconut, toasted and divded

In a mixing bowl, beat pudding and milk for 2 minutes on low speed. This is very thick. Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.

This is very thick, so it makes 8 generous servings.