I love greek yogurt! I recently bought Chobani coconut yogurt thinking it was vanilla and wow what a happy mistake, I love coconut and this yogurt is really delicious. I have been eating this Chobani coconut greek yogurt almost every morning with fresh blueberries.
I was really excited to make this pie and incorporate this yummy coconut yogurt. This recipe is super easy and quick and delicious. It's a really light and airy pie and you can definitely make it low fat by swapping out the reduced fat version of 4 ingredients which is what I did.
2 containers Chobani coconut greek yogurt
1-8oz block of light cream cheese, softened
1 tub of light cool whip whipped topping, thawed
1/4 cup granulated sugar
1 cup of flaked sweetened coconut, toasted
1 reduced fat graham cracker pie crust
Toast coconut on a cookie sheet in a 350 F. degree oven until golden brown about 10 minutes. Check often to make sure it doesn't burn. Remove from oven and let cool.
In a large bowl using a hand mixer beat together cream cheese and coconut yogurt. Add sugar and beat until full incorporated and smooth. Using a rubber spatula fold in the entire tub of cool whip to the yogurt mixture until it is light and fluffy. Poor coconut yogurt cream mixture into prepared pie crust. Cover and refrigerate for at least 30 minutes up to overnight. Right before serving sprinkle toasted coconut all over the top of the pie. Slice, serve and ENJOY!!