Coconut Pie

Servings: 8 • Size: ⅛ • Old Points: 4 • Weight Watcher Points+: 5 pt Calories: 205 • Fat: 9 g • Carb: 27 g • Fiber: 2 g • Protein: 5 g • Sugar: 18g

Coconut Pie

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  • Prep Time


  • Total Time


  • Servings



  • For the coconut-graham cracker crust:

  • 6

    whole reduced-fat or gluten-free graham crackers (about 4 oz)

  • 2

    tablespoons raw sugar

  • 3

    tablespoons whipped butter

  • 3

    tablespoons sweetened shredded coconut

  • For the filling:

  • 1

    teaspoon gelatin

  • 12.3 oz package organic silken tofu, firm

  • ¼

    cup milk of choice, I used plain unsweetened coconut milk

  • ½

    cup cream of coconut such as coco lopez

  • 1

    tbsp sweetened shredded coconut

  • Optional topping: toasted coconut flakes


Preheat oven to 375°F. Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest. In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal. Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it. Bake until the edges are golden, about 8 to 10 minutes. Remove from the oven and let the crust cool on a wire rack, before filling. Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes. Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining 3 tablespoons of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes. Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes. Transfer to the blender and blend until smooth. Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours. Top with shaved coconut, if desired


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