Coconut cream is always a good idea — and this top-rated coconut cream pie recipe is sure to become a staple in your dessert rotation. This Coconut Cream dessert recipe is light, creamy and filled with coconut deliciousness. It’s a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days. These are the basic, kitchen staple ingredients you’ll need to make this coconut cream recipe:Ingredients:
2–3 tbsp unsweetened shredded coconut (light sprinkle on top)
2 cups unsweetened almond milk (0 pts)
1 box sugar-free vanilla pudding mix (0–1 pt)
1 cup fat-free Greek yogurt (0 pts)
1/2 tsp coconut extract (optional, boosts flavor)
1/2 cup light whipped topping (like Cool Whip Lite) (1–2 pts total)
Instructions:
- In a bowl, whisk together almond milk + pudding mix until smooth.
- Let it sit for 3–5 minutes to thicken.
- Fold in Greek yogurt + coconut extract until creamy.
- Gently fold in whipped topping for that fluffy texture.
- Spread into a dish (like in your photo).
- Sprinkle shredded coconut evenly on top.
- Chill for at least 2–3 hours (best overnight!).
Servings: 6–8
Points: ~1–2 per serving (depending on brands) Tips: You can layer it or portion into cups for meal prep. Want it EVEN lower? Skip coconut topping → 0–1 point dessert, For more coconut flavor without points: add extra coconut extract
