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.
How to toast coconut for Coconut Cream Pie
Use my tutorial for toasting coconut to do this, but be sure and do it on the stove and don’t walk away from it.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
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