Description
This no-bake coconut cream pie is a tropical dessert made with a graham cracker crust, creamy coconut pudding filling, whipped topping, and toasted coconut. It’s easy to make and perfect for warm weather or gatherings.
Ingredients
- 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
Instructions
- Remove the plastic lid from the graham cracker crust and place it on a large plate. Set aside.
- Toast the shredded coconut in a skillet over medium-high heat for 3 to 4 minutes, stirring often. Transfer to a plate to cool.
- In a large bowl, whisk the pudding mix, milk, and coconut extract for 2 minutes until soft set.
- Fold in 4 ounces of the Cool Whip until fully incorporated.
- Transfer the mixture to the crust and smooth the top.
- Spread the remaining 4 ounces of Cool Whip over the top.
- Garnish with the toasted coconut.
- Refrigerate for at least 6 hours before serving.
Notes
- Use vanilla or white chocolate pudding with extra coconut extract if coconut cream pudding is unavailable.
- Toasting the coconut adds flavor and texture, but can be skipped if needed.
- Store covered in the fridge for up to 4 days; not recommended for freezing.
- Homemade whipped cream can replace Cool Whip.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
