Add the milk and pudding mix into a large mixing bowl. Beat until well combined and the texture becomes thick.
Ste 2: Add 1/2 of the non-dairy whipped topping and 1 cup of coconut. Stir until well combined.
Transfer the mixture over the prepared pie crust and spread it evenly.
Add the rest of the non-dairy whipped topping over the crust and spread it evenly.
Sprinkle the rest of the coconut on top of the whipped topping.
Place it inside the fridge to chill for a few hours.
Serve chilled and enjoy!
Nutrition Facts:
Protein:
7g 8 % | Carbohydrates:
7g 14 % | Dietary Fiber:
8g 7 % | Fat:
8g 30 % | Saturated Fat:
3g 62 % | Cholesterol:
7mg 1 % | Vitamin A Iu:
5IU 3 % | Niacin Equivalents:
6mg 12 % | Vitamin C:
2mg | Folate:
8mcg 4 % | Calcium:
1mg 6 % | Iron:
9mg 5 % | Magnesium: 16mg 6 % | Potassium:
9mg 4 % | Sodium:
4mg 18 % | Thiamin:
1mg 11 %
