There’s just something about a chilled, creamy pie that feels like summer in every bite—and when it’s no bake? That’s a straight-up win in my kitchen. This No Bake Coconut Cream Pie has been a family favorite for years, especially when I need something quick, cool, and guaranteed to disappear fast.
It’s sweet, smooth, and packed with coconut flavor in every layer—from the creamy pudding base to the toasted coconut topping. And let’s not forget that buttery graham cracker crust that holds everything together with the perfect touch of crunch.
I actually stumbled upon this recipe during a last-minute scramble before a summer barbecue. The oven was tied up with other dishes, and I needed a dessert I could whip up in advance. Enter: this pie. It checked all the boxes. Easy? Yep. Delicious? Oh yes. And best of all—it could sit in the fridge overnight and still taste freshly made the next day. Let’s just say, it was a hit, and now I make it all the time. Whether it’s for a holiday, a potluck, or a random Tuesday night, this pie always finds its way back into the rotation.
Let’s walk through how to make it, step-by-step.
Ingredients You’ll Need
2 (3.4 ounces) packages instant coconut cream pudding mix
2 cups whole milk
1 cup sweetened shredded coconut, divided
8 ounces thawed whipped topping (Cool Whip), divided
1 (9-inch) graham cracker crust
STEPS: Mixing Up the Filling
The beauty of this pie is that it all starts with just a bowl and a whisk. No fancy equipment needed—just a little stirring, folding, and layering. Let’s get into the first part of the prep.
1️⃣ Whisk the pudding and milk
In a large bowl, combine both packages of coconut cream pudding mix with the 2 cups of whole milk. Whisk until the mixture thickens and becomes smooth. This usually takes about 2 minutes. You’re looking for a thick, silky texture that will set up nicely in the fridge later.
2️⃣ Fold in whipped topping
Next, you’ll gently fold in about 2 cups of the thawed whipped topping (that’s roughly half the tub). Don’t stir too aggressively here—you want to keep the mixture light and fluffy.
3️⃣ Add the coconut
Measure out ¾ cup of the sweetened shredded coconut and stir it into the filling. This adds texture and flavor to every bite, and if you’re a coconut lover, this is the part where it starts getting really good.
4️⃣ Fill the crust
Now grab your graham cracker crust. Spoon the creamy coconut filling into the crust, smoothing it out with a spatula. It’ll be full to the brim—and that’s exactly how we want it. Every bit of filling goes in!
5️⃣ Chill it
Cover the pie with plastic wrap and place it in the fridge to chill. It needs at least 4 hours to set, but I recommend letting it sit overnight if you have the time. That way, it slices like a dream and holds its shape beautifully on the plate.
Finishing Your No Bake Coconut Cream Pie: Topping, Tips & Easy Variations
So your pie is chilling in the fridge, the filling is setting up beautifully, and now it’s time to bring it all together with that signature finishing touch: the toasted coconut topping. This final layer not only adds an extra boost of flavor and texture—it also makes the pie look absolutely gorgeous. There’s just something about those golden flakes on top of the pillowy whipped topping that gives this dessert a bakery-worthy look with hardly any effort.
And if you’ve never toasted coconut before—don’t worry. It’s super simple and takes less than five minutes. Once you’ve done it once, you’ll probably want to start tossing toasted coconut on everything. (Trust me, it’s a game-changer.)
Let’s get back into the kitchen and finish this dreamy pie.
STEPS: Toasting Coconut & Final Assembly
6️⃣ Toast the remaining coconut
Grab the last ¼ cup of your shredded coconut and pour it into a dry skillet—no oil or butter needed. Heat the pan over medium-low, and stir the coconut constantly with a wooden spoon or spatula. This part happens fast, so don’t walk away!
You’ll start to notice the coconut turning a light golden brown and releasing that deliciously nutty aroma. That’s your cue to remove it from the heat. Once toasted, immediately transfer it to a plate so it doesn’t continue to cook in the hot pan.
Tip: Toasted coconut can go from golden to burnt in a matter of seconds, so keep an eye on it and stir frequently for even browning.
7️⃣ Spread the whipped topping
Once your pie is fully set—ideally after chilling overnight—it’s ready for the topping. Spread the remaining whipped topping (about 2 cups) over the top of the pie. You can keep it rustic with swoops and swirls, or smooth it out for a more polished look.
If you want to get a little fancy, use a piping bag and a star tip to pipe small rosettes around the edges. It’s totally optional, but makes it extra special for parties or holidays.
8️⃣ Sprinkle with toasted coconut
Finally, sprinkle the toasted coconut evenly over the whipped topping. Don’t be shy—this is the part that gives the pie that beautiful toasted look and a little extra crunch in every bite.
Helpful Tips for the Perfect No Bake Coconut Cream Pie
If you’re looking to make sure your pie turns out just right (and maybe even steal the spotlight at your next gathering), here are a few helpful tips I’ve learned along the way:
Chill time matters: Four hours is the minimum, but overnight is best. The longer it sets, the cleaner your slices will be.
Use full-fat milk: For the pudding to thicken properly, stick with whole milk. Lower-fat versions might result in a runnier texture.
Don’t skip the toasted coconut: It’s tempting to toss on raw coconut and call it a day, but toasting really brings out the flavor and adds that irresistible crunch.
Keep it cold: If you’re serving the pie at a picnic or barbecue, store it in a cooler until just before serving to keep it firm and fresh.
Make ahead: This pie is a dream for prepping in advance. You can assemble it the day before, then just top with whipped cream and coconut right before serving.
Fun Variations to Try
Once you’ve made this pie once (and fallen in love with it), you might want to start playing around with a few fun variations. Here are some easy ideas to change things up:
Chocolate drizzle: Melt a little white or dark chocolate and drizzle it over the top for an elegant finish.
Pineapple twist: Fold in ½ cup of crushed pineapple (drained well) to the filling for a piña colada vibe.
Homemade crust: Swap the store-bought graham cracker crust for a homemade one using crushed vanilla wafers or coconut cookies.
Almond joy version: Sprinkle chopped almonds and mini chocolate chips on top along with the toasted coconut for a candy bar-inspired treat.
Your No Bake Coconut Cream Pie Questions—Answered
Every time I share this recipe, a few common questions pop up, especially from those making it for the first time. Whether you’re wondering about substitutions, storage, or just looking for some extra guidance to make sure it turns out picture-perfect, I’ve got you covered. Here’s a quick FAQ to help make this pie as foolproof as possible.
Frequently Asked Questions
1. Can I use a different kind of pudding if I can’t find coconut cream flavor?
Yes, you can. If coconut cream pudding isn’t available, you can use vanilla or French vanilla pudding and add ½ teaspoon of coconut extract to enhance the coconut flavor. It’s not quite the same, but it still tastes amazing.
2. Can I make this pie dairy-free?
While this pie is traditionally made with dairy, you can try using a plant-based milk like almond or coconut milk. Just be aware that instant pudding doesn’t always set properly with non-dairy milks. For best results, look for a dairy-free pudding mix that’s designed to work with alternative milks.
3. How long does this pie last in the fridge?
This pie stays fresh in the refrigerator for up to 4 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container to keep the texture and flavor intact.
4. Can I freeze this pie?
Absolutely! You can freeze the assembled pie (without the whipped topping and toasted coconut) for up to one month. Let it thaw in the refrigerator overnight, then top it fresh before serving.
5. What if I don’t have a graham cracker crust?
No problem—you can use a pre-made cookie crust (like vanilla wafer or chocolate) or make your own using crushed graham crackers, melted butter, and sugar. Press it into a pie plate and chill it before filling.
6. Can I use homemade whipped cream instead of Cool Whip?
Yes, you can use freshly whipped cream in place of Cool Whip. Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Keep in mind that homemade whipped cream doesn’t hold up as long as Cool Whip, so it’s best for pies that will be eaten within a day or two.
7. Is it okay to use unsweetened shredded coconut?
Sweetened shredded coconut is preferred for both flavor and texture, but you can use unsweetened if that’s what you have. Just note that the pie won’t be as sweet overall, and the texture might be a bit drier.
Final Thoughts: Easy, Creamy, and Always a Hit
If you’re looking for a go-to dessert that’s low-effort but high reward, this No Bake Coconut Cream Pie is it. It checks all the boxes: creamy, sweet, easy to make ahead, and downright delicious. Whether you’re making it for a holiday, birthday, backyard cookout, or just because you need something cold and coconutty in your life, this pie delivers every time.
I love how it’s one of those desserts that feels a little indulgent without being over-the-top. It’s light enough to enjoy on a hot day but still rich and satisfying. And let’s not forget—no oven required, which is always a bonus in my book.
So go ahead—whip up this tropical treat, pop it in the fridge, and enjoy a slice (or two) whenever you need a little coconut escape. And if you end up trying any fun twists or variations, I’d love to hear about them! Drop your ideas in the comments and let’s keep the inspiration going.
Happy no-baking!
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No Bake Coconut Cream Pie
Description
This No Bake Coconut Cream Pie is a cool, creamy dessert packed with tropical coconut flavor and nestled in a graham cracker crust. With layers of smooth pudding, fluffy whipped topping, and toasted coconut, it’s the perfect dessert for warm weather or anytime you need an easy, crowd-pleasing treat.
Ingredients
2 (3.4 ounces) packages instant coconut cream pudding mix
2 cups whole milk
1 cup sweetened shredded coconut, divided
8 ounces thawed whipped topping (Cool Whip), divided
9 inch graham cracker crust
Instructions
1️⃣ In a large bowl, whisk together the coconut cream pudding mix and milk until the mixture is smooth and thickened.
2️⃣ Fold in about 2 cups of the whipped topping until well combined.
3️⃣ Stir in ¾ cup of the shredded coconut, mixing until evenly distributed.
4️⃣ Spread the filling into the prepared graham cracker crust. It will be generously filled—use all of it.
5️⃣ Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set properly.
6️⃣ While the pie chills, toast the remaining coconut. Place it in a dry skillet over medium-low heat and stir constantly until it just begins to brown and releases a nutty aroma.
7️⃣ Immediately transfer the toasted coconut to a separate plate to stop the cooking process and prevent burning.
8️⃣ Once ready to serve, spread the remaining whipped topping over the top of the pie and garnish with the toasted coconut.
Notes
Ensure the pie sets for several hours to achieve a firm, sliceable texture. You can prepare the pie a day in advance for convenience. For an extra touch, use a homemade graham cracker crust or add a sprinkle of white chocolate shavings with the toasted coconut.
