This No-Bake Coconut Cream Pie is a light, fluffy, and ultra-creamy dessert loaded with coconut flavor. With a buttery graham cracker crust, silky coconut custard filling, and a fluffy whipped topping, this pie is the perfect easy dessert for any occasion—no oven required!
Why You’ll Love This Recipe
✔ No-Bake & Easy – Perfect for warm days when you don’t want to turn on the oven
✔ Ultra Creamy – Smooth coconut filling with a light, airy texture
✔ Full of Coconut Flavor – Coconut milk + toasted coconut = perfection
✔ Great for Make-Ahead – Chill it overnight for the best texture
Ingredients (Serves 8)
For the Crust
- 1 ½ cups graham cracker crumbs (about 12 crackers)
- ¼ cup shredded coconut (toasted, for extra flavor)
- ⅓ cup melted butter
- 2 tbsp sugar
For the Coconut Cream Filling
- 1 (3.4 oz) box instant coconut pudding mix
- 1 ½ cups cold whole milk
- 1 cup coconut milk (or heavy cream for extra richness)
- 1 cup sweetened shredded coconut
For the Whipped Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup toasted coconut (for garnish)
How to Make No-Bake Coconut Cream Pie
Step 1: Make the Crust
- In a bowl, mix graham cracker crumbs, shredded coconut, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie dish, ensuring an even layer on the bottom and sides.
- Place in the fridge to chill for 15-20 minutes while making the filling.
Step 2: Prepare the Coconut Filling
- In a large bowl, whisk together instant coconut pudding mix, whole milk, and coconut milk until thickened (about 2-3 minutes).
- Fold in sweetened shredded coconut for extra texture.
- Pour the filling into the chilled crust and smooth the top.
Step 3: Make the Whipped Topping
- In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the coconut filling.
Step 4: Chill & Serve
- Sprinkle toasted coconut on top for garnish.
- Refrigerate for at least 4 hours (or overnight for best results).
- Slice and serve chilled!
Serving Ideas & Variations
???? Chocolate Drizzle: Drizzle melted chocolate over the top for a coconut-chocolate twist.
???? Tropical Twist: Add crushed pineapple to the filling for a piña colada vibe.
???? Oreo Crust: Swap the graham cracker crust for a chocolate cookie crust.
???? Extra Coconutty: Use toasted coconut in the crust and filling for even more coconut flavor!
Make-Ahead & Storage Tips
???? Make Ahead: This pie is best when made a day in advance.
❄️ Refrigerate: Store leftovers in the fridge for up to 3 days.
???? Not Freezer-Friendly: The creamy filling may separate when frozen.
Nutrition (Per Slice – Approximate)
- Calories: 320
- Carbs: 35g
- Protein: 4g
- Fat: 18g
- Fiber: 2g
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