Coconut Cream Pie recipe

1 package instant sugar free vanilla pudding mix
2 cups low-fat milk
1 cup unsweetened coconut

Pour 2 cups milk into a bowl; add the pudding mix, and beat at lowest speed of electric mixer until blended, about 1 minute. Stir in coconut. Pour immediately into a cooled baked 8-inch pie shell. Refrigerate at least one hour before serving.