1ozpackage instant vanilla puddingregular or sugar-free (I used SF in this recipe)
2cupslow-fat milk*use Fairlife milk for an added protein boost
3ozlow-fat cream cheesesoftened
1tspcoconut extractor vanilla extract
3/4cupfat-free cool whipcan also use light whipped topping or Truwhip
1/2cupshredded coconutdivided
1premade graham cracker crustcan also use mini premade graham cracker crusts, shortbread pie crust, or chocolate pie crust here
Instructions
Add the shredded coconut to a dry skillet and toast over medium heat, stirring frequently, until lightly golden and fragrant (3-5 minutes).
Mix pudding mix, milk, and cream cheese in a large mixing bowl until thickened and well blended. Stir in cool whip and 1/4 cup of coconut and coconut (or vanilla) extract.
Fill pie crust with filling and top with remaining 1/4 cup coconut.
Chill for several hours and serve.
Optional, but amazing: Garnish with strawberries and serve with melted dark chocolate for drizzling on top, if desired.
Notes
Try swapping vanilla pudding for coconut cream pudding for even more coconutty goodness.
See the "variations" section in the blog post for a few delicious twists.
Everyone loves personal pan pies, so feel free to fill mini graham crusts with the vanilla pudding mixture (like the original recipe).
As tempting as it may be to dig in, patience is critical. The pie needs plenty of time to chill for the pudding filling to set correctly. Aim for at least 4-6 hours or overnight.