INGREDIENTS
1 oz
Triple Chocolate Cake mix (I used Betty Crocker)
1 oz
can of light coconut milk (I used a brand with 6g of fat per serving)
1
large egg
1/4 cup
water
1 tsp
pure almond extract
1 oz
box Sugar Free, Fat Free instant vanilla pudding mix
2 cups
1% milk
1 tsp
coconut extract
4 oz
Cool Whip® Free
1/2 cup
sweetened flaked coconut
2 tbsp
chopped roasted and salted almonds
1 tbsp
mini chocolate chips