This is from the Da Vince syrups site at:
Also printed below:
No bake coconut cream pie
3 tbs. butter (I used Smart Balance)
3/4 cup unsweetened coconut
1/2 cup pecans, chopped
8 oz. cream cheese (I used Neufchatel)
6 tbs. Da Vinci Gourmet Coconut Classic Syrup (I used the sugar free)
1 cup heavy whipping cream [If anyone knows a good sub, please post!]
Melt butter and pour into a 9x9 square pan or 9-inch pie plate. Mix in 1/2 cup coconut and pecans, then pat into the bottom of the pan. In a medium mixing bowl, blend cream cheese until smooth. Mix in coconut syrup. In another bowl, blend heavy whipping cream until it begins to stiffen and form peaks. DO NOT OVERBEAT. Incorporate the stiffened whipping cream into the cream cheese mixture and mix well. Spread this mixture over the coconut/pecan crust. Sprinkle with remaining coconut. Refrigerate and serve.
Yield: 9 servings
Note: The pie crust is one of the best! I found the unsweetened coconut at a Whole Foods Market. Supermarkets seem to all carry the bags of sweetened coconut. Seems like the pie could have used a little Splenda, but 2 friends who are not on SBD loved this pie!