Coconut Cream Pie With Sugar Free Vanilla Pudding Recipes

Steps:

• 1. In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
• 2. Pour into crust. Garnish with extra whipped topping & the toasted coconut.
• 3. Chill pie, covered, at least 2 - 4 hrs. before serving. Refrigerate leftover pie.

Steps:

• In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
• Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

Steps:

• Mix together stevia, cornstarch and salt in saucepan.
• Stir in milk gradually. Add coconut.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
• Remove from heat. Blend in 1-1/2 teaspoons vanilla.
• Cool 10 minutes; pour into pie shell. Refrigerate.
• When cool, top with whipped cream and toasted coconut.

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Steps:

• In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.