No Bake Coconut Cream Pie

I’m not sure there is anything more delicious than this no-bake coconut cream pie. The combination of shredded coconut, creamy coconut pudding, and whipped cream will have you dreaming of the tropics.

No need to turn on the oven for this pie recipe – just mix up the filling and chill it in the crust! If you love coconut you are going to love this easy recipe.

How to make coconut cream pie from scratch?

If you want to make the filling from scratch I suggest you use this coconut banana cream pie recipe but omit the bananas.

How do I use a pastry crust?

If you want a traditional flaky pie crust instead of a no-bake cookie crust, then you can use my all butter pie crust recipe and blind bake it before adding the filling.

How do you keep a coconut cream pie from getting watery?

Honestly – using pudding mix is my favorite way. Pudding mix never weeps! Also, if you’re using fresh whipped cream on the top, don’t add it until before serving as whipped cream that settles will weep.

How to make whipped cream for topping coconut cream pie?

If you want fresh whipped cream for the top, beat 1 cup COLD heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.

Can I use coconut milk?

While I’ve had some success using coconut milk with pudding mix by using half the amount, I don’t recommend it for this recipe. Add coconut extract for extra coconut flavor.

I can’t find coconut pudding mix what can I substitute?

Sometimes I can find it, sometimes I can’t. If you can only find instant vanilla pudding mix then you can add 1 teaspoon coconut extract to the pudding with the milk in step 1.

My pie didn’t set up!

Check that you used the right size box of pudding: TWO boxes (3.4 ounces each)of INSTANT pudding mix. If you use the larger box with the amount of milk specified it won’t set up. Also be sure to use cows milk, not nondairy milk, or it won’t set.