1. Place water in small microwavable bowl. Sprinkle gelatin over water; let stand 1 minute. Microwave on high 20 seconds or until gelatin is completely dissolved.
2. Combine coconut milk, cream cheese, 8 packets sugar substitute, vanilla, coconut extract and gelatin mixture in blender; blend until smooth. Pour mixture into prepared crust; cover and chill about 4 hours, or until firm.
3. Before serving, toast coconut in small nonstick skillet over low heat until golden brown. Toss coconut with remaining 1 packet sugar substitute; sprinkle over pie. Serve immediately.
Calories: 118 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 2 mg, Sodium: 175 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.