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Ingredients
8 servings
![1 can (14oz/398 ml) light coconut milk](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1567629215/custom_upload/8c4e7801cb02b23f16de6c65c3102bf8.jpg)
398mlcan light coconut milk
![1 cup non-dairy yogurt or 2% plain yogurt](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765004/graph/fooddb/9c7d26d3bff7d788d771d18c160db06f.jpg)
1 cupnon-dairy yogurt
or 2% plain yogurt
![1 prepared 9” graham pie shell or prebaked pie crust](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1567629215/custom_upload/98f72def011a92df675fe4af034cf333.jpg)
1graham pie shell
prepared, 9”, or prebaked pie crust
![whipped cream, optional topping](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764708/graph/fooddb/eef8786e00c999111b39d1ba14ca3247.jpg)
whipped cream
optional topping
Cocoa Crunch Whole Food Topper
optional topping
Instructions
Step 1
Preparation
Step 2
In a Multipurpose Pot, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently. Immediately remove from heat.
Step 3
Whisk in yogurt; pour into prepared pie shell. Refrigerate for 1 hour or until well chilled. If making ahead, pie will keep well, covered and refrigerated, up to 5 days.
Step 4
Just before serving, top with whipped cream and generously shake on topper, if desired.
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