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Easy Peasy Sugar Free Coconut Cream Pie

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Easy Peasy Sugar-Free Coconut Cream Pie

2 baked 9-inch pie crust baked and cooled

5 package (large size) sugar-free instant vanilla pudding mix

3 1/2 cups almond milk #30 must be #30 there's no sugar in the milk

32 oz. Heavy whipping cream
1/2 cup Splenda

1 pouch of Knox gelatin unflavored

4 cups flaked coconut sugar-free unsweetened toasted and divided

2 tsp. Coconut extract

Pinch salt

In a cookie sheet add coconut flakes and toast in the oven or stove top. If in oven let it brown to a golden brown pull out mix and toast again, pull out and set aside.

In a small microwavable bowl add the Knox and 3 tbsp. water mix and set aside. It's going to gel and that's what you want to happen.

In a mixing bowl, beat pudding, coconut extract and milk on low speed for 2 minutes or until it thickens. Needs to be very thick.

In another bowl beat whipping cream, a pinch of salt and Splenda till it doubles in size and it resembles whipped cream, once whipped set aside for a few seconds.

Now grab your Knox and put it in the microwave for 10 seconds mix well, this will melt the gel Knox, now add it to the whipped cream, turn your mixer on low and pour this melted Knox into the whipped cream slowly while it's mixing, mix for a minute stop to scrap the sides and the bottom of the bowl and mix really quick, stop, only use 2 cups of whipped cream and fold in to the pudding and half toasted coconut, mix well, now pour into the two baked pie crusts, smooth out and top with the remaining whipped cream and sprinkle the remaining coconut on top.



Refrigerate for 2 hours

Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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