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No Bake Coconut Cream Pie

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a close up shot of a slice of No Bake Coconut Cream Pie on spatula
With a buttery crust, a creamy filling, and delightful coconut flavor, this no-bake coconut cream pie is like a tropical vacation in your mouth.
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Table of Contents
  1. No Bake Coconut Cream Pie Ingredients
  2. How to Make This No Bake Coconut Cream Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

I’m not sure there is anything more delicious than this no-bake coconut cream pie. The combination of shredded coconut, creamy coconut pudding, and whipped cream will have you dreaming of the tropics.

a close up shot of a slice of No Bake Coconut Cream Pie on a plate

No Bake Coconut Cream Pie Ingredients

No Bake Coconut Cream Pie raw ingredients that are labeled

You’ll need:

  • 1 (6-ounce/9-inch) pre-made graham cracker crust
  • ⅓ cup sweetened shredded coconut
  • 2 (3.4-ounce) coconut cream instant pudding packets
  • 2 cups whole milk, very cold
  • 1½ teaspoons coconut extract
  • 8 ounces extra creamy Cool Whip whipped topping, thawed, divided

PRO TIP:

Make sure that you are using sweetened shredded coconut. You can find this in the baking aisle, where you find chocolate chips and baking nuts. You can find unsweetened, freeze-dried, or even a larger shredded dried coconut in the produce or snack sections of your grocery store. These are not the same thing as baking sweetened shredded coconut.

SUBSTITUTIONS AND ADDITIONS

MILK: You need to use a dairy-based milk for this pie. I prefer whole milk or 2%, for best results. I did try this with non-dairy coconut milk, and the pudding did not set up properly.

COOL WHIP: I like using the extra creamy Cool Whip whipped topping for my no-bake pies as it really makes them thick and lush. However, standard Cool Whip will work just as well. I just do not recommend a low-fat version.

PUDDING: The coconut cream instant pudding does have some shredded coconut in the actual powdered box mix. The coconut is subtle but does add some textural coconut to the pie. If you do not want this, you can substitute vanilla pudding and increase the amount of coconut extract. I would start with 2 teaspoons, then add more if desired.

CRUST: If you want to make a homemade crust rather than using a store-bought one, you can. Crush your own graham crackers in the food processor until fine crumbs, and follow our graham cracker crust recipe for instructions on how to prepare it.

How to Make This No Bake Coconut Cream Pie Recipe

OUR RECIPE DEVELOPER SAYS

Toasted coconut will keep in the fridge for 3-4 weeks, so you can make it ahead of time and have it ready for your pie whenever you are ready.

STEP ONE: Remove the plastic lid to the pre-made graham cracker pie crust and place the crust (still inside the metal tray) onto a large glass pie plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.

PRO TIP:

Keep the plastic lid from the graham cracker crust to cover your pie when you want to store it in the fridge.

STEP TWO: In a small clean skillet on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.

shredded coconut placed on a skillet

STEP THREE: Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.

STEP FOUR: In a large bowl, add the contents of both packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set. 

pudding, milk, and coconut extract whisked in a bowl

STEP FIVE: To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed. 

thawed cool whip added to the pudding mixture in a bowl

STEP SIX: Fold together the pudding and thawed whipped topping until completely incorporated with each other.

STEP SEVEN: Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.

pie mixture transferred to the graham cracker in a dish

STEP EIGHT: With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.

cool whipped spread over the pudding in a dish

STEP NINE: Garnish the top of the pie with the cooled toasted coconut.

pie garnished with coconut in a dish

STEP TEN: Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.

PRO TIP:

Make sure you give this pie plenty of time to chill before serving to allow the pudding to set.

How To Serve

Coconut lovers are going to adore this perfect summer dessert. Since it doesn’t require an oven, it is the ideal treat to make when the weather is hot. Add a scoop of vanilla ice cream to your plate and an ice-cold iced tea to wash it down.

Check out a few more of our no-bake desserts, such as our peach Cool Whip pie and our no-bake blackberry cheesecake.

Storage

IN THE FRIDGE: This no-bake coconut cream pie is best served chilled. You can store the pie in the refrigerator, covered, for up to 4 days.

IN THE FREEZER: We would not recommend freezing this pie as the crust may become soggy. It’s best to make this fresh.

a close up shot of no bake coconut cream pie with slices taken out

This no-bake recipe is easy to make and even easier to devour. The rich and decadent filling is made with just a few simple ingredients, and the fluffy whipped cream and toasted coconut topping is the perfect finishing touch. 

FREQUENTLY ASKED QUESTIONS

Can I make this coconut cream pie ahead of time?

Since this easy coconut cream pie needs to be chilled for about 6 hours, it is best to make it a day ahead to give it time to chill.

Can I freeze this coconut pie recipe?

We don’t recommend freezing this pie. It’s best made fresh.

Can I use coconut milk instead of whole milk in this no-bake pie recipe?

We don’t find the pudding sets properly using non-dairy milk. Stick to regular milk for this recipe.

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a close up shot of a slice of No Bake Coconut Cream Pie on spatula

No Bake Coconut Cream Pie

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With a buttery crust, a creamy filling, and delightful coconut flavor, this no-bake coconut cream pie is like a tropical vacation in your mouth.
Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings 9

Ingredients
  

  • 1 pre-made graham cracker crust, (6-ounce/9-inch)
  • cup sweetened shredded coconut
  • 6.8 ounces coconut cream instant pudding packets
  • 2 cups whole milk, very cold
  • teaspoons coconut extract
  • 8 ounces extra creamy Cool Whip whipped topping, thawed, divided

Instructions
 

  • Remove the plastic lid to the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.
  • In a small clean skillet, on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.
  • Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.
  • In a large mixing bowl, add the contents of both the packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.
  • To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed.
  • Fold together the pudding and thawed whipped topping until completely incorporated with each other.
  • Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
  • With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.
  • Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.
  • Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.

Notes

  • Make sure that you are using sweetened shredded coconut. You can find this in the baking aisle, where you find chocolate chips and baking nuts. You can find unsweetened, freeze-dried, or even a larger shredded dried coconut in the produce or snack sections of your grocery store. These are not the same thing as baking sweetened shredded coconut.
  • Toasted coconut will keep in the fridge for 3 to 4 weeks, so you can make it ahead of time and have it ready for your pie whenever you are ready.
  • Keep the plastic lid from the graham cracker crust to cover your pie when you want to store it in the fridge.
  • Make sure you give this pie plenty of time to chill before serving to allow the pudding to set.

Nutrition

Calories: 265kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 273mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 132IU | Vitamin C: 0.02mg | Calcium: 101mg | Iron: 1mg
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