HOW TO SERVE
Coconut lovers are going to adore this perfect summer dessert. Since it doesn’t require an oven, it is the ideal treat to make when the weather is hot. Add a scoop of vanilla ice cream to your plate and an ice-cold iced tea to wash it down.
Check out a few more of our no-bake desserts:
- Blueberry No Bake Cheesecake
- NO BAKE ECLAIR CAKE
- No Bake Strawberry Pie
- Reeses Peanut Butter No Bake Bars
- No Bake Cookie Dough Bars
- No Bake S’mores Bars
Ingredients
1 recipe Crust Graham Cracker or Shortbread may be substituted, homemade or store bought
2 boxes 3.4 ounces each Instant Coconut Pudding Mix
3 1/2 cups milk (that’s 3 and 1/2 cups)
2 cups shredded sweetened coconut
1-2 cups Fresh Whipped Cream or Cool Whip for topping
1 cup toasted coconut for topping
Instructions
Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a crust, no need to remove the filling either.)
Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Adapted from crazyforcrust.com
