No-Bake Coconut Cream Pie – A Taste of Paradise

If you’re looking for a dessert that’s effortlessly delicious and packed with tropical flavors, this No-Bake Coconut Cream Pie is the perfect choice. With a rich, creamy coconut filling and a buttery graham cracker crust, it’s a dessert that brings the taste of paradise to your table. Best of all, you won’t even need to turn on the oven!

This pie is a great option for warm weather, potlucks, or when you just want a sweet treat without the hassle of baking. The combination of coconut cream pudding, whipped topping, and toasted coconut creates a luscious texture and a flavor that coconut lovers will adore.

What makes this recipe truly special is its simplicity. With just a few ingredients and minimal prep time, you can create a stunning dessert that looks and tastes like it took hours to make. The hardest part is waiting for it to chill, but trust me, it’s worth it!

Perfect for any occasion, this No-Bake Coconut Cream Pie is sure to impress your family and friends. Serve it with a cup of coffee or a tropical fruit salad for the ultimate indulgence.

Servings and Timing

Servings: 9
Prep Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 10 minutes

Ingredients

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

Instructions

1. Remove the plastic lid from the graham cracker crust and place it on a large plate for support.
2. In a skillet over medium-high heat, toast the shredded coconut for 3-4 minutes, stirring frequently until golden brown. Let it cool.
3. In a large bowl, whisk together the coconut cream pudding mix, cold milk, and coconut extract for about 2 minutes until the mixture is soft-set.
4. Gently fold in 4 ounces (half the tub) of Cool Whip until fully incorporated.
5. Pour the coconut cream mixture into the graham cracker crust and smooth the top with a spatula.
6. Spread the remaining Cool Whip over the filling, creating an even layer.
7. Sprinkle the toasted coconut on top for a beautiful, crunchy finish.
8. Refrigerate the pie for at least 6 hours (or overnight) before slicing and serving.

Variations

• Chocolate Coconut Pie: Add a drizzle of melted chocolate or sprinkle mini chocolate chips on top for a twist.
• Pineapple Coconut Pie: Fold in a small amount of crushed pineapple (drained) into the pudding mixture for a fruity touch.
• Almond Joy Inspired: Add chopped almonds and mini chocolate chips to the filling for a candy bar-inspired treat.
• Homemade Whipped Cream: Replace Cool Whip with homemade whipped cream for a richer taste.

Tips

• Keep the plastic lid from the crust to cover the pie while chilling—it makes storage easy!
• For best results, use very cold milk to help the pudding set properly.
• Let the pie chill overnight for the best texture and flavor.
• Serve with a sprinkle of extra toasted coconut or a maraschino cherry for a decorative touch.

This No-Bake Coconut Cream Pie is the ultimate easy dessert that delivers big flavor without the fuss. Make it ahead of time and enjoy a taste of the tropics with every bite!