“For this recipe I was inspired by Hawaiian culture and how much I’ve missed visiting there and eating all the delicious Hawaiian desserts! This one I created is a low carb version of a chocolate haupia pie.” - Keto and Co Baking Challenge Finalist, @ketodashapril

What You’ll Need for the Crust:

-1 bag of Keto and Co Shortbread Cookie Mix

-2 sticks of butter

-1 egg

What You’ll Need for the Coconut Filling:

-1 packet of gelatin

-1/2 cup coconut milk

-1/4 cup Wondrose Sugar Replacer

-1 Tbsp of vanilla extract

What You’ll Need for the Whipped Topping:

-1 cup heavy cream

-1 Tbsp vanilla extract

-1/2 cup powdered sugar alternative of your choice

What You’ll Need for the Chocolate Pudding:

-1 packet of sugar free chocolate jello pudding of your choice

Cooking Instructions:

First make the crust, preheat the oven to 350F.
Combine Keto and Co Shortbread Mix, butter and egg in a medium bowl and stir until smooth dough forms.
Place dough into a baking pan or pie sheet and spread flat to cover the bottom.
Bake for 10-15 minutes.
While the crust is baking, make your coconut filling.
On medium heat, combine coconut milk and Wondrose.
Add in gelatin and mix until completely dissolved.
Then add in vanilla and mix until combined.
Set aside and let cool down to room temperature.
Next make your chocolate pudding according to the directions and set aside.
Then make your whipped topping. Using a hand mixer, mix the heavy cream, powdered sugar replacer and vanilla until you form stiff peaks. Set aside.
To assemble, pour the chocolate pudding onto the shortbread crust, followed by the coconut filling and let sit in the refrigerator overnight.
When firm and ready to serve, top with whipped topping and enjoy!