1 can (14oz/398 ml) light coconut milk
1 cup non-dairy yogurt or 2% plain yogurt
1 prepared 9” graham pie shell or prebaked pie crust
Toppings (optional): whipped cream, Cocoa Crunch Whole Food Topper
- In a Multipurpose Pot, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently. Immediately remove from heat.
- Whisk in yogurt; pour into prepared pie shell. Refrigerate for 1 hour or until well chilled. If making ahead, pie will keep well, covered and refrigerated, up to 5 days.
- Just before serving, top with whipped cream and generously shake on topper, if desired.
Make mud pots! Divide prepared mud pie filling between Prep Bowls, filling each about halfway. Scatter in chocolate baking crumbs for your “topsoil,” and top with gummy worms or other creatures, berry rocks, and chocolate chip pebbles. Finally, break fresh mint sprigs into tiny “trees” and poke them deep into the soil for a finished edible terrarium.
Find prepared graham pie shells in the baking section of most grocery stores. Or, use a frozen 9” pie crust. Follow directions on pack to pre-bake shell.