9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
1 (5 ounce) package vanilla instant pudding mix or instant coconut cream pudding mix
1 1/2 cups cold milk (I use 2%)
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed (i use fat-free or reduced fat)

In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
Fold in 4 oz (1/2) of the Cool-Whip.
Fold in 1 cup of coconut.
Spread mix into bottom of pie crust.
Spread remaining Cool-Whip on top.
Sprinkle with left-over coconut.
Serve cooled (about one hour in the fridge).
Keep refrigerated.
Enjoy!

Well YUMMY to this!!! I love coconut pie but have never even attempted to make one because I thought it would be too hard. But a pudding pie I'm up for. Thanks!!!

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I love coconut pies!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!