Gluten Free, Dairy Free No Bake Pistachio Coconut Cream Pie

 

• 1 MI-DEL allergen safe pie crust
• 2 Boxes Jello Instant pistachio pudding (can use sugar free)
• 1 (13.5 oz) Can of coconut milk
• 2.5 oz Almond milk
• 1 Cup non-dairy whipped cream (I used coconut)
• 1/4 Tsp vanilla or coconut extract
• 1/2 cup sweetened toasted coconut

Combine coconut milk, almond milk and pudding mix in a mixing bowl and beat until smooth and thick, about 1-2 minutes.

Put 3/4 of the mixture into the pie crust and distribute evenly. Add the whipped cream to the remainder of the filling and mix. Spread over top of pie.

Sprinkle toasted coconut around edges of pie and refrigerate for 4 hours or overnight. Serve with additional whipped cream if desired.