Dreaming of a dessert that’s ultra-creamy, loaded with coconut, and so easy you don’t even need to turn on the oven? This No-Bake Coconut Cream Pie is positively dreamy: a beautiful blend of silky coconut pudding, fluffy whipped topping, and a crunchy graham cracker crust. It’s the kind of sweet treat that feels like a little escape to a tropical paradise, yet it comes together in minutes (and vanishes even faster at the table).
Ingredients You’ll Need
-
Graham Cracker Crust:
- 1 pre-made graham cracker crust (9-inch)
Coconut Cream Filling:
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1 ½ cups cold whole milk
- 1 cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (such as Cool Whip), thawed
- ½ teaspoon coconut extract (optional)
- toasted coconut for topping (optional)
How to Make No-Bake Coconut Cream Pie
Step 1: Whisk Up the Coconut Pudding
In a medium mixing bowl, combine the instant coconut cream pudding mix with cold whole milk. Whisk for about 2 minutes, until the mixture thickens to a luxurious pudding consistency. This step is the secret to a pie filling that holds together perfectly yet melts in your mouth.
Step 2: Stir in Coconut Goodness
Add the sweetened shredded coconut and coconut extract, if using. Stir gently to fold all that irresistible coconut into the pudding base. The flakes transform the filling, giving each bite lovely texture and an extra splash of coconut flavor.
Step 3: Lighten with Whipped Topping
Take half of your whipped topping and fold it gently into the coconut pudding mixture. This keeps the filling fluffy and light–just be careful not to overmix, so you keep all that dreamy volume intact.
Step 4: Fill the Pie Crust
Pour the creamy coconut filling into your graham cracker crust. Spread it evenly with a spatula, making sure you reach all the edges for an even, picture-perfect pie.
Step 5: Top and Decorate
Dollop the remaining whipped topping over the pie and smooth it out, then sprinkle the top with toasted coconut if you’d like. That extra golden layer adds a toasty crunch and makes the pie look straight out of a bakery window.
Step 6: Chill to Perfection
Cover your pie and refrigerate for at least 4 hours, or overnight for best results. This gives the filling time to set and the flavors to mingle, resulting in sliceable, creamy perfection. When it’s fully chilled, slice and serve!
How to Serve No-Bake Coconut Cream Pie
Garnishes
For a truly jaw-dropping No-Bake Coconut Cream Pie, I love to crown each slice with a shower of toasted coconut and a sprig of fresh mint. A few curls of white chocolate or a wedge of lime on the side can make your presentation extra special, giving that tropical flair some extra shimmer.
Side Dishes
This pie shines alongside a fresh fruit salad, especially with pineapple, mango, or berries to echo its island vibes. If you’re serving up afternoon tea or a potluck, a scoop of vanilla ice cream or a light citrus sorbet makes for a delightful pairing.
Creative Ways to Present
Want to shake things up? Try making these pies in mini mason jars or individual tartlets for a party. You can even layer the ingredients parfait-style in glasses—think coconut cream pie trifles! It’s the same amazing flavor, but looks extra impressive in personal portions.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Coconut Cream Pie keeps fabulously in the fridge. Simply cover it tightly with plastic wrap or pop it in an airtight container, and you’ll have a cool, creamy treat waiting for up to three days. The crust stays crisp, and the filling is just as dreamy.
Freezing
If you want to save slices for later, you can freeze the pie—just skip the whipped topping and coconut garnish until after thawing for best results. Wrap the pie (or individual slices) well, freeze for up to a month, and thaw overnight in the fridge before serving. The texture may soften slightly but it will still taste divine.
Reheating
Reheating isn’t needed for this recipe, since your No-Bake Coconut Cream Pie is made to be enjoyed cold from the fridge. Just let it stand at room temperature for a couple of minutes before slicing if it’s very firm after chilling or freezing.
FAQs
Can I make No-Bake Coconut Cream Pie ahead of time?
Absolutely! In fact, it’s even better if you let it chill overnight. This makes it perfect for bringing along to gatherings or prepping dessert in advance for special meals.
What’s the best way to toast coconut for topping?
Spread shredded coconut out on a baking sheet and bake at 350°F (175°C) for five to seven minutes, stirring every couple of minutes. Keep a close eye—coconut goes from golden to burned quickly!
Can I use homemade whipped cream instead of whipped topping?
You sure can! Freshly whipped cream gives a rich, authentic flavor; just be sure to sweeten and beat it until stiff peaks form so your pie sets up nicely.
Is it possible to make this pie dairy-free?
Definitely. Substitute the whole milk with full-fat coconut milk and swap in a non-dairy whipped topping for a dairy-free delight. Just check that your pudding mix is also dairy-free.
Why does my pie seem too soft or soupy?
If your No-Bake Coconut Cream Pie isn’t setting up, make sure you used instant pudding (not cook-and-serve), cold milk, and allowed enough time for chilling. Chilling is key to getting those nice, clean slices!
Final Thoughts
This No-Bake Coconut Cream Pie is proof that you don’t need fancy techniques or lots of time to make something truly exceptional. I hope you fall for its sunny flavors and creamy texture as much as I have—give it a try and let it steal the show at your next gathering!
Print
No-Bake Coconut Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this luscious No-Bake Coconut Cream Pie. With a creamy coconut pudding filling nestled in a graham cracker crust and topped with whipped cream and toasted coconut, this dessert is a breeze to make and a delight to enjoy.
Ingredients
Graham Cracker Crust:
- 1 pre-made graham cracker crust (9-inch)
Coconut Cream Filling:
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1 ½ cups cold whole milk
- 1 cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (such as Cool Whip), thawed
- ½ teaspoon coconut extract (optional)
- toasted coconut for topping (optional)
Instructions
- Prepare Coconut Cream Filling: In a medium bowl, whisk together the instant coconut cream pudding mix and cold milk for 2 minutes until thickened.
- Stir in the shredded coconut and coconut extract, if using.
- Fold in half of the whipped topping until the filling is smooth and well combined.
- Pour the mixture into the prepared graham cracker crust and spread evenly.
- Top with the remaining whipped topping and smooth the surface.
- Sprinkle toasted coconut over the top, if desired.
- Cover and refrigerate for at least 4 hours, or until fully set.
- Slice and serve chilled.
Notes
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
