No Bake Coconut Cream Pie

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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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.

No Bake Coconut Cream Pie Ingredients

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If you’re a fan of coconut and creamy desserts, then you’ll surely be delighted to try the no-bake coconut cream pie.

This heavenly dessert boasts a smooth, velvety texture that perfectly balances the sweet and nutty flavors of coconut.

With a crunchy crust made of graham crackers and a creamy filling made of coconut cream and whipped cream, every bite of this pie will leave you craving more.

You’ll need:

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

Substitutions And Additions

MILK: You need to use 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 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

Since there isn’t any baking required, and the pie crust is already made, all you need to do is whip up the creamy filling, spread it in the crust, and let the pie chill.

It couldn’t get any easier!

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.

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.

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. 

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. 

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.

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.

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

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

How To Serve This Recipe For Coconut Cream Pie

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.

Take your no-bake coconut cream pie to the next level by serving it with a medley of fresh tropical fruits. Slices of ripe mango, juicy pineapple, and zesty passion fruit will add a burst of color, texture, and fruity goodness to your dessert.

or a fun and indulgent treat, 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.

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Storing This Easy Coconut Cream Pie

We’ve got you covered with some simple tips to ensure your pie stays at its best.

MAKE AHEAD: If you want to get ahead of the game, you can definitely make this pie ahead of time.

Prepare the pie as instructed in the recipe, but hold off on adding any garnishes like whipped cream or toasted coconut. Once the pie has set in the refrigerator, cover it securely with plastic wrap or place it in an airtight container.

Just before serving, add the finishing touches with whipped cream and toasted coconut for that fresh-from-the-kitchen appearance.

IN THE FRIDGE: This easy coconut 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.

This no-bake coconut cream pie 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 are the perfect finishing touch. 

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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 minutes

Total Time 6 hours hours 10 minutes minutes

Servings 9

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Ingredients

  

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

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.

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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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