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
Scale
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
