1/4CupCoconut FlakesOptional - Toast them in oven until light brown
1EachGraham Cracker Pie Crust
Instructions
Whisk together the pudding mix and milk. Let sit for 3 minutes. Add the shredded coconut and lightly stir it in.
Pour this mixture into an already made graham cracker pie crust. Place in refrigerator for at least 4 hours.
Once pudding mixture has set (4 hours in refrigerator), cover the top with Cool-Whip.
Optional: top it off with toasted coconut flakes.
Slice and serve!
Notes
***Most pre-made crusts have a plastic top that come with it. This works great to use to travel with the pie.***To make the recipe with less calories, use lighter versions of the milk and Cool-Whip. I discourage using unsweetened coconut in the mix though.