1 packet instant vanilla pudding
1 ½ cups whole milk
1 ½ cups sweetened coconut flakes
1 graham cracker crust
1 container non-dairy whipped topping
In a large bowl, whip together the pudding mix and milk for two minutes. Fold in coconut and pour entire contents into graham cracker crust. Refrigerate for at least one hour. Decorate with dollops of whipped topping and serve.