This no-bake coconut cream pie is a tropical dream come true. With a buttery graham cracker crust, a luscious coconut cream filling, and a fluffy whipped topping sprinkled with toasted coconut, it’s the perfect dessert for warm days or when I want a sweet treat without turning on the oven. No Bake Coconut Cream Pie

Why I Love This Recipe

I adore this pie because it’s incredibly easy to make and requires no baking. The combination of creamy coconut pudding and whipped topping creates a light yet indulgent filling, while the toasted coconut adds a delightful crunch. It’s a crowd-pleaser that’s always a hit at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Remove the plastic lid from the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. This will support the pie for transport to and from the refrigerator. Set aside.
In a small clean skillet over medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often to prevent burning. Remove the toasted coconut to a plate to cool.
In a large mixing bowl, add the contents of both coconut cream instant pudding packets, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.
Fold in 4 ounces (half of the 8-ounce tub) of thawed extra creamy Cool Whip whipped topping until completely incorporated.
Transfer the coconut cream mixture to the pre-made graham cracker crust and smooth out the top.
Spread the remaining 4 ounces of whipped topping over the entire top of the coconut cream filling in a smooth layer.
Garnish the top of the pie with the cooled toasted sweetened shredded coconut.
Refrigerate the pie for at least 6 hours to allow it to set properly before serving.

Servings and Timing

Servings: 9 slices
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes (includes chilling time)

Variations

Crust Options: I sometimes use a chocolate cookie crust or a shortbread crust for a different flavor profile.
Pudding Flavors: If coconut cream instant pudding isn’t available, I use vanilla or white chocolate instant pudding and add extra coconut extract to enhance the coconut flavor.
Toppings: For added texture and flavor, I sprinkle chopped macadamia nuts or drizzle chocolate syrup over the top before serving.

Storage/Reheating

Refrigerator: I store the pie covered in the refrigerator for up to 4 days. It’s best served chilled.
Freezer: I don’t recommend freezing this pie, as the crust may become soggy and the texture of the filling can change upon thawing.

FAQs

Can I make this pie ahead of time?

Yes, I often make this pie a day in advance. I prepare the pie as instructed, cover it securely with plastic wrap, and refrigerate it. Just before serving, I add the toasted coconut topping for a fresh appearance.

Can I use non-dairy milk in this recipe?

I don’t recommend using non-dairy milk, as the pudding may not set properly. Whole milk or 2% milk yields the best results.

Is it necessary to toast the coconut?

Toasting the coconut adds a lovely crunch and enhances the flavor, but if I’m short on time, I sometimes use it untoasted.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use homemade whipped cream. I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then use it as a substitute for Cool Whip.

What if I can’t find coconut cream instant pudding?

If coconut cream instant pudding isn’t available, I use vanilla or white chocolate instant pudding and add 1½ teaspoons of coconut extract to mimic the coconut flavor.

Conclusion

This no-bake coconut cream pie is a delightful dessert that’s easy to prepare and perfect for any occasion. Its creamy filling, combined with the crunchy toasted coconut topping, makes it a favorite in my household. Whether I’m hosting a summer gathering or simply craving a sweet treat, this pie never disappoints.