Weight Watchers-Style Coconut Cream Dessert (Pie Version)

Servings: about 8–9
Approx Points: ~6 WW Points per serving (depends on plan and ingredients; check your app)

Ingredients

Crust

• 1¼ cups low-fat graham cracker crumbs

• 3–5 tablespoons unsweetened applesauce (acts as binder)

Filling

• 1.5 oz sugar-free vanilla pudding mix

• 1 teaspoon coconut extract (adjust for flavor)

• ¼ cup unsweetened coconut flakes (or toasted coconut)

• 1 cup fat-free milk

• ¾ cup plain nonfat Greek yogurt

• 5 tablespoons reduced-fat cream cheese, softened

• 8 oz fat-free whipped topping, thawed

Optional garnish

• Additional toasted coconut flakes

Instructions

1. Prepare the crust:
   In a bowl, combine the graham cracker crumbs and applesauce. Mix until it resembles wet sand that sticks together. Press firmly into the bottom and sides of a 9-inch pie dish.
   Bake in a 375°F (190°C) oven for about 8–12 minutes until firm. Let it cool completely.

2. Mix the filling:
   In a mixing bowl, blend the softened cream cheese and Greek yogurt until smooth. Add the fat-free milk, coconut extract, and sugar-free pudding mix. Whisk until the mixture begins to thicken.

3. Add the whipped topping:
   Gently fold in the whipped topping until fully incorporated, creating a creamy, light texture. Then fold in the unsweetened coconut flakes.

4. Assemble:
   Transfer the coconut cream filling into the cooled crust and spread evenly. Refrigerate for 1–2 hours or until set.

5. Serve:
   Before serving, sprinkle with additional toasted coconut flakes if desired for extra texture and flavor.

Tips

• To toast coconut: Spread flakes on a baking sheet and bake at 350°F (180°C) for 5–7 minutes, stirring occasionally until light golden.

• Use unsweetened coconut flakes to keep points lower.

• Check your specific WW plan for exact point calculation as brands and products vary.