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No Bake Coconut Cream Pie

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This No Bake Coconut Cream Pie is the perfect indulgence for coconut lovers. With a creamy coconut filling, fluffy whipped topping, and toasted coconut garnish, this pie is rich, smooth, and incredibly easy to make. A graham cracker crust adds the perfect crunchy contrast. It’s a great make-ahead dessert for any occasion! #coconutcreampie #nobakepie #coconutdessert #easydessert #creamypie #sweetdessert

Ingredients

Scale
  • 2 (3.4 ounces) packages instant coconut cream pudding mix
  • 2 cups whole milk
  • 1 cup sweetened shredded coconut, divided use
  • 8 ounces thawed whipped topping, divided use (Cool Whip)
  • 9-inch graham cracker crust

Instructions

  • Prepare the Pudding: Add the coconut cream pudding mix to a large bowl. Add the milk and whisk until smooth and well combined.
  • Add Whipped Topping: Fold in about 2 cups of the whipped topping until fully incorporated.
  • Add Coconut: Stir in ¾ cup of the sweetened shredded coconut.
  • Fill the Crust: Spread the coconut pudding filling into the graham cracker crust. Be sure to use all of it. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  • Toast the Coconut: While the pie is chilling, toast the remaining coconut by placing it in a dry small skillet over medium-low heat. Stir constantly to avoid burning. Once it starts to brown and becomes fragrant, remove it from the skillet and place it on a separate plate to stop the cooking process.
  • Finish the Pie: Once the pie is set, spread the remaining whipped topping over the top of the pie and garnish with the toasted coconut. Slice and serve.

Notes

  • Be sure to let the pie chill for the full 4 hours (or overnight) for the best texture.
  • You can add a sprinkle of additional toasted coconut to each slice for extra flavor.
  • If you prefer a richer crust, try using a butter-based graham cracker crust.

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