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No Bake Coconut Cream Pie
Lush and rich, no-bake coconut cream pie features a buttery crust, a creamy filling, and a delightful coconut flavor.
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If you love coconut you are going to love this easy no-bake coconut cream pie recipe. Just one bite of this delicious pie, loaded with shredded coconut, creamy coconut pudding, and whipped cream will have you dreaming of the tropics.
MORE RECIPES: No Bake Cherry Cheesecake Bars | No Bake Monster Cookies | No Bake Blueberry Cheesecake
No need to turn on the oven for this rich and decadent no-bake recipe. Easy to make and even easier to devour, no-bake coconut cream pie features a buttery crust, a creamy filling, and a delightful coconut flavor.
Coconut lovers are going to adore this perfect tropical dessert that’s made with just 6 ingredients. Perfect for parties, holidays, or dinners with friends, this creamy pie is best made ahead of time and then pulled out when you are ready to serve.
The best coconut cream pie recipe, all the ingredients come together in just 10 minutes. The fluffy whipped cream and toasted coconut topping are the perfect finishing touch.
No Bake Coconut Cream Pie Ingredients
- Graham cracker crust - pre-made graham cracker crust
- Coconut - sweetened shredded coconut
- Pudding - coconut cream instant pudding packets
- Milk - whole milk
- Coconut extract
- Whipped topping - extra creamy Cool Whip whipped topping
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 don’t want this texture in the pie, you can substitute vanilla pudding and increase the amount of coconut extract. We would recommend starting with 2 teaspoons, then add more if desired.
Make sure that you are using sweetened shredded coconut, which can usually be found in the baking aisle, where you would also find chocolate chips and baking nuts. This is different than unsweetened, freeze-dried, or even a larger shredded dried coconut in the produce or snack sections of your grocery store.
You need to use a dairy-based milk for this pie, we recommend whole milk or 2%, for best results. We did try this recipe with non-dairy coconut milk, and the pudding did not set up properly. Another tip for a thick, lush coconut cream pie is to use the extra creamy Cool Whip whipped topping.
How to Make No Bake Coconut Cream Pie
FIRST STEP: 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.
SECOND STEP: 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.
THIRD STEP: Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.
FOURTH STEP: 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.
FIFTH STEP: 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.
SIXTH STEP: Fold together the pudding and thawed whipped topping until completely incorporated with each other.
SEVENTH STEP: Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
EIGHTH STEP: 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.
NINTH STEP: Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.
TENTH STEP: Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.
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. You want to make sure you give this pie plenty of time to chill before serving to allow the pudding to set. In addition, 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.
Can I freeze this no-bake coconut cream pie?
We don’t recommend freezing this pie as the crust may become soggy. It’s best made fresh.
Can I use a homemade 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 this graham cracker crust recipe for instructions on how to prepare it.
How to Store No Bake Coconut Cream Pie
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.
No Bake Coconut Cream Pie
Lush and rich, no-bake coconut cream pie features a buttery crust, a creamy filling, and a delightful coconut flavor.
Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings 9
Ingredients
- 1 graham cracker crust (6-ounce/9-inch), pre-made
- 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, 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
Serving: 9g | Calories: 161kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 118mg | Potassium: 115mg | Fiber: 1g | Sugar: 9g | Vitamin A: 88IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 1mg
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