Pina Colada Icebox Pie                          
Source: Weight Watchers Magazine.

 

Ingredients:
1/4 cup cold milk
2 teaspoons unflavored gelatin
1 cup light coconut milk
1 (6 ounce) can unsweetened pineapple juice
1/8 teaspoon coconut extract
1 cup fat-free whipped topping
1 (9 inch) reduced fat graham cracker crust
2 tablespoons shredded sweetened coconut, toasted (optional)
 

Directions:
1. Place the water in a small bowl and sprinkle with gelatin. Let stand 5 min to soften.
2. Meanwhile, heat the coconut milk and pineapple juice in a small saucepan over medium heat just until warm to touch.
3. Remove from the heat and whisk in the softened gelatin, dissolving it completely.
4. Whisk in the coconut extract. Cover and refrigerate, whisking occasionally, until the mixture reaches the consistency of a raw egg white, about 1 hours.
5. With a spatula, fold in the whipped topping and pour mixture into the pie crust.
6. Sprinkle with toasted coconut, if desired, along the rim of the pie, where the filling meets the crust.
7. Cover and chill until firm, at least 2 hours.
8. 3 Points per serving (1/8th of pie).

8 servings