coconut, coconut cream pudding, lemon juice, MI-DEL® Gluten Free Graham Style Pie Crust, milk, Shaved Chocolate, sour cream, whipped topping

Best Ever Coconut Cream Pie

25 minutes
25 minutes
4 servings
  1. In a large bowl, whip together the sour cream, milk, and dry instant pudding mix.
  2. Lightly stir in whipped topping until well incorporated but not flattened.
  3. Pour mixture into the MI-DEL Graham Style Pie Crust and top with toasted coconut and chocolate shavings.
  4. Refrigerate for at least 10 minutes before serving. Can be refrigerated up to a day.
  5. Enjoy!

Thanks to Tangled with Taste



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps