1 can (14oz/398 ml) light coconut milk
1 cup non-dairy yogurt or 2% plain yogurt
1 prepared 9” graham pie shell or prebaked pie crust
Toppings (optional): whipped cream, Cocoa Crunch Whole Food Topper
- In a Multipurpose Pot, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently. Immediately remove from heat.
- 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.
- Just before serving, top with whipped cream and generously shake on topper, if desired.