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.