Name: No-Bake Coconut Cream Pie
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: 1 pre-made graham cracker crust (or homemade) 2 cups heavy whipping cream 1/4 cup powdered sugar 1 package (3.4 ounces) instant coconut cream pudding mix 1 1/2 cups coconut milk (full-fat) 1/2 cup sweetened shredded coconut (plus extra for topping) 1 teaspoon vanilla extract

Why You’ll Love This Recipe

This No-Bake Coconut Cream Pie is a perfect balance of rich, creamy coconut flavor and a light, fluffy texture. The filling is made with coconut milk and real coconut flakes, making it a delightful coconut lover’s dream. The best part? There’s no need to turn on the oven, making it an easy and hassle-free dessert. With its smooth filling and a touch of toasted coconut on top, it’s a guaranteed hit at any gathering. Plus, it’s a make-ahead dessert, so you can prepare it in advance and serve it whenever you’re ready!

Ingredients

1 pre-made graham cracker crust (or homemade)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 package (3.4 ounces) instant coconut cream pudding mix
1 1/2 cups coconut milk (full-fat)
1/2 cup sweetened shredded coconut (plus extra for topping)
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the whipped cream: In a mixing bowl, use a hand mixer or stand mixer to beat the heavy whipping cream and powdered sugar until soft peaks form. This should take about 3-4 minutes. Set aside.
Make the coconut filling: In a separate bowl, whisk together the coconut cream pudding mix and coconut milk until thickened, about 2-3 minutes. Stir in the shredded coconut and vanilla extract until well combined.
Assemble the pie: Spoon the coconut filling into the prepared graham cracker crust, spreading it evenly with a spatula. Top the pie with the whipped cream, smoothing it out to cover the filling completely.
Toast the coconut: In a dry skillet over medium heat, toast the extra shredded coconut until golden brown, stirring frequently to prevent burning. Sprinkle the toasted coconut on top of the whipped cream for a decorative touch and extra flavor.
Chill: Refrigerate the pie for at least 4 hours, or until fully set.
Serve: Once chilled and set, slice the pie, and enjoy this creamy, coconut-packed treat!

Servings and Timing

Servings: This recipe makes 8 slices.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Chocolate Coconut Cream Pie: Drizzle a layer of chocolate ganache over the coconut filling before adding the whipped cream topping. This adds a rich, chocolatey twist to the pie.
Gluten-Free Option: Use a gluten-free graham cracker crust or a crust made from crushed gluten-free cookies to make the pie gluten-free.
Dairy-Free Version: Substitute the heavy cream with coconut cream and use a dairy-free whipped topping to make the pie dairy-free.
Coconut Flakes Topping: Add extra toasted coconut flakes to the top for more texture and flavor.

Storage/Reheating

Storage: Store the leftover pie in the refrigerator in an airtight container for up to 3-4 days. The pie can also be covered with plastic wrap if necessary.
Reheating: This pie is best served chilled, and there’s no need for reheating. Simply take it out of the fridge when you’re ready to serve.

FAQs

1. Can I use regular milk instead of coconut milk?

While regular milk will work in a pinch, coconut milk adds a rich, tropical flavor that complements the coconut filling. For the best results, stick to coconut milk.

2. Can I make this pie ahead of time?

Yes! This pie is perfect for making ahead. You can prepare it a day or two in advance, then let it chill in the refrigerator until you’re ready to serve.

3. Can I use a store-bought crust?

Yes, you can definitely use a store-bought graham cracker crust. However, a homemade crust will give the pie an extra touch of flavor and texture.

4. Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with other options, such as a chocolate cookie crust, a shortbread crust, or even a gluten-free crust.

5. Can I use sweetened or unsweetened coconut flakes?

This recipe calls for sweetened shredded coconut, but you can use unsweetened coconut flakes if you prefer a less sweet flavor. Just keep in mind that the pie will be less sweet if you make this substitution.

6. How do I know when the pie is set?

The pie will be fully set after 4 hours of chilling, but you can let it chill overnight for the best results. The filling should be firm and hold its shape when sliced.

7. Can I freeze this pie?

Yes, you can freeze the pie for up to 1 month. Wrap it tightly with plastic wrap and aluminum foil before freezing. Let it thaw in the fridge for a few hours before serving.

8. Can I make this pie without the toasted coconut topping?

Yes! If you prefer, you can skip the toasted coconut topping, though it adds a nice crunch and flavor. The pie is still delicious without it.

9. Can I add a layer of chocolate to this pie?

Yes, you can add a chocolate layer! Pour a layer of chocolate ganache or chocolate chips melted with a little cream onto the bottom of the crust before adding the coconut filling.

10. How can I make the pie filling richer?

For a richer filling, you can substitute the coconut milk with coconut cream, which is thicker and creamier. Alternatively, adding a little extra heavy cream to the pudding mixture will increase its richness.

Conclusion

This No-Bake Coconut Cream Pie is a must-try dessert for anyone who loves the creamy, tropical flavor of coconut. With its simple ingredients, no-bake filling, and easy prep, it’s perfect for a hot summer day or any occasion when you want to impress your guests with minimal effort. Whether you top it with whipped cream or toasted coconut, this pie is sure to be a crowd-pleaser and will leave everyone craving more.