- 1 cup toasted coconut flakes (the sweet variety available in the baking aisle). Toast coconut in a 350 oven for 5-10 minutes until golden.
- 1 box jell-o chocolate pudding
- 1 8oz package of cream cheese at room temperature. ( I used low-fat cream cheese)
- 1 1/2 cups of coconut milk (unsweetened)
- 1 tub of cool whip
- any pie crust you desire (store bought or homemade cookie or plain dough pie crust)
If you love chocolate and coconut.. here is a pie for you. This creamy coconut pie light and decadent.
Ingredients:
Use a mixer to soften the cream cheese. Now add 1 1/2 cups of coconut milk and the box of jell-o pudding to the bowl, blend until smooth. Taste for sweetness here. I thought the pudding gave enough sweetness for me. But if you like things extra sweet you can add a tablespoon of sugar at a time and blend until you like the sweetness level. Now fold 1/3 of the cool whip and 1/2 cup of the toasted coconut flakes into the pudding mix.
Pour filling into your pie crust. I used a frozen plain pie crust that I had baked and cooled. If you use a store bought graham cracker or chocolate cookie crust you can use it right away. If you make your own cookie crust, bake and allow to cool the pie crust before using.
Here is my recipe for a homemade cookie crust: Put 8oz of your desired cookie in a food processor and pulse until it forms a crumb. Now add 1/3 cup melted butter and pulse again until it is a "wet sand" texture. Then press it into a pie plate. Baked it in a 350 degree oven for 5-7 minutes until golden brown.
The following step is optional. I added a few tablespoons of chocolate syrup to my remaining cool whip topping and gently folded it in so the whip topping would be chocolate flavor. You can use plain whip topping if you prefer.
Top the chocolate pudding filling with the whip topping. Add more toasted coconut to garnish the top of the pie. I also added some finely grated chocolate (this step is optional). Allow to chill in the fridge for 4-8 hours before serving.
Serves 6-8 people. I added some more toasted coconut and chocolate chips for garnish. Enjoy.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission
Ingredients:
Top the chocolate pudding filling with the whip topping. Add more toasted coconut to garnish the top of the pie. I also added some finely grated chocolate (this step is optional). Allow to chill in the fridge for 4-8 hours before serving.
Serves 6-8 people. I added some more toasted coconut and chocolate chips for garnish. Enjoy.
Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission
Post Title
→Easy Chocolate Coconut Cream Pie- No Bake Version
Post URL
→https://jessica-dorrell-pictures.blogspot.com/2011/04/easy-chocolate-coconut-cream-pie-no.html
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