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No Bake Coconut Cream Pie

If you’re looking for a luscious and creamy pie that everyone is sure to love, this No Bake Coconut Cream Pie is it! Plus it only needs 10 minutes of prep!

A THICK AND CREAMY NO BAKE PIE

This No Bake Coconut Cream Pie is the perfect dessert for coconut lovers. It’s cool and creamy and couldn’t be simpler to make! With just a few ingredients, you can whip up this delicious pie in no time! The smooth coconut cream filling with a premade graham cracker crust makes it the perfect make ahead dessert. You might be surprised how much the coconut haters even love this pie!

A slice of No Bake Coconut Cream Pie above the rest of the pie.

FREQUENTLY ASKED QUESTIONS:

Where do I find the coconut cream pudding?

Usually it’s with the other pudding mixes in the grocery store. If you can’t find it locally, you can look online at Amazon (not an affiliated link). Just make sure you get the Instant Pudding Mix, NOT the Cook and Serve. You have to look closely at the boxes because they look very similar.

Can I use a different pudding mix?

Sure. If you are having trouble finding the instant coconut pudding mix, try using vanilla instant pudding mix and add ⅓ cup more shredded coconut along with 1 ½ teaspoons coconut extract (or to taste).

Can I use a different crust?

Wanna change out the crust? Try a chocolate cookie crust or traditional pie crust or even a pecan crust as a substitute for the graham cracker crust.

Can I toast all of the coconut instead?

Yes. I know some folks like the taste of coconut, they just don’t like the texture of the raw shredded coconut. One way to solve that is to just toast all the coconut. It will give it a crunchier texture that some prefer. Try toasting all of the coconut and then you can mix in ¾ cup of it into the filling and use the rest for garnish.

Do I have to use coconut?

No I guess you don’t have to use coconut flakes in the coconut pie. But you do need to know that the coconut pudding mix has some soft coconut pieces in it. If that will bother you too, just use vanilla pudding and add some coconut extract instead.

How to store coconut cream pie?

Cover your leftover pie and keep it in the fridge for up to 5 days.

Can coconut cream pie be frozen?

Yes and it’s easy to do. Just cover the pie with plastic wrap and foil then freeze for up to 3 months. Alternatively, after you cover in plastic wrap, you can place it in a big freezer safe bag.

Slice of coconut cream pie on a plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • instant coconut cream pudding mix – it has to be INSTANT pudding. Please look closely on the packaging. If you accidentally buy the cook and serve pudding, this will not set up and you’ll end up with a mess of a pie.
  • whole milk – there aren’t many ingredients in this pie so every ingredient counts. We’re trying to get a super creamy, thick pie and whole milk works best for this. You could use 2% but I think you won’t get the same richness. I have only used cows milk for this so I cannot tell you how any other type of milk (like oat milk or almond milk) would work.
  • sweetened shredded coconut – make sure you get the sweetened coconut. Sometimes the packages are right next to the unsweetened so pay special attention to the packaging.
  • whipped topping (Cool Whip) – you can make your own homemade whipped cream if you have a recipe you enjoy. Just know that homemade whipped cream is not as stabilized as whipped topping so it may not hold up well more than a day.
  • 9-inch graham cracker crust – you can make your own homemade graham cracker crust if you prefer.
Shredded coconut flakes, graham cracker crust, whole milk, coconut cream pudding mix, and whipped topping.

HOW TO MAKE A NO BAKE COCONUT CREAM PIE 

Add the coconut cream pudding mix to a large bowl. Add the milk and whisk to combine until smooth. Add about 2 cups of the whipped topping and fold it in.

collage of two photos: a bowl of prepared coconut cream pudding; whipped topping being added to the cream pudding.

Add ¾ cup of the sweetened coconut and stir to combine. Spread the filling into the graham cracker crust; it looks like a lot but use it all. Cover with plastic wrap and place in the fridge to set for at least 4 hours or overnight.

collage of two photos: shredded coconut being added to a mixing bowl; coconut cream pie mixture spread into graham cracker crust.

While the pie is chilling, toast the remaining coconut by placing it into a dry small skillet over medium-low heat. Stir it constantly so it doesn’t burn. Once the coconut starts to brown and you can smell it, immediately place it on a separate plate. The coconut will continue to brown, so you need to pull it just before it reaches your desired color. Placing it on a plate will help to stop the cooking process faster.

collage of two photos: shredded sweetened coconut in a pan; toasted coconut on a white tray.

Once you are ready to serve, spread the remaining whipped topping on top of the pie and garnish with the toasted coconut, slice and serve.

Looking down on a finished Coconut Cream Pie.

CRAVING MORE RECIPES?

A piece of Coconut Cream Pie with a bite taken out.
A slice of No Bake Coconut Cream Pie on a plate.

No Bake Coconut Cream Pie

If you're looking for a luscious and creamy pie that everyone is sure to love, this No Bake Coconut Cream Pie is it! Plus it only needs 10 minutes of prep!
5 from 15 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

  • 2 (3.4 ounces) packages instant coconut cream pudding mix
  • 2 cups whole milk
  • 1 cup sweetened shredded coconut, divided use
  • 8 ounces thawed whipped topping, divided use (Cool Whip)
  • 9 inch graham cracker crust

Instructions

  • Add the coconut cream pudding mix to a large bowl. Add the milk and whisk to combine until smooth.
    A bowl of coconut cream pudding.
  • Add about 2 cups of the whipped topping and fold it in.
    Whipped topping being added to the cream pudding.
  • Add ¾ cup of the sweetened coconut and stir to combine.
    Shredded coconut being added to a mixing bowl.
  • Spread the filling into the graham cracker crust; it looks like a lot but use it all. Cover with plastic wrap and place in the fridge to set for at least 4 hours or overnight.
    Coconut cream pudding in a graham cracker crust.
  • While the pie is chilling, toast the rest of the coconut by placing it into a dry small skillet over medium-low heat. Stir it constantly so it doesn’t burn.
    A skillet with coconut flakes.
  • Once the coconut starts to brown and you can smell it, immediately place it on a separate plate. The coconut will continue to brown, so you need to pull it just before it reaches your desired color. Placing it on a plate will help to stop the cooking process faster.
    Cooked coconut on a plate.
  • Once you are ready to serve, spread the remaining whipped topping on top of the pie and garnish with the toasted coconut, slice and serve.
    Looking down on a finished Coconut Cream Pie.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • It’s super important that you buy the INSTANT pudding. It can sometimes be hard to see on the packaging. If you get the ‘cook and serve’ pudding, this will not set up properly because that type of pudding has to be cooked on the stovetop first. So look closely on the packaging to make sure you get the right one.
  • If you can’t find the coconut cream pudding, you can use vanilla instant pudding mix and add ⅓ cup more shredded coconut and about 1½ teaspoons coconut extract (or to taste).
  • You can also use a chocolate cookie crust or regular pie crust in place of the graham cracker.
  • If you want, you can toast all of the coconut and mix in ¾ cup of it into the filling and use the rest for garnish. I find this is useful for people who like the taste of coconut but don’t necessarily like the texture of raw shredded coconut.
  • Keep leftover in the fridge for up to 5 days, freeze for up to 3 months. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 472kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Sodium: 435mg | Fiber: 1g | Sugar: 50g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




6 Comments

  1. 5 stars
    I can’t say enough how much I love all of your recipes! This recipe was another success! I never made a coconut cream pie before but this was so easy to make and it turned out fantastic! Thank you for allowing everyday Moms to cook like it’s from a bakery. The taste was decadent!

  2. Can you use sugar free pudding to make this? In recipe it only says to use 8oz of Coolwhip the n step 2 said to fold n 2 cups???

    1. Yep, it says ‘divided use’ on the recipe card so that means 2 cups will go into the pie (that you measure out) and the rest goes on top. It’s an 8 ounce container but that is not fluid ounces since its not a liquid. The key difference between the two is that fluid ounces is a unit of measurement for liquid volume, while ounces is a unit of measurement for weight or mass. If you look on a tub of Cool Whip, you’ll notice it does not say fluid ounces – just ounces. So you’ll use a measuring cup just like you’d use for dry ingredients, not liquid. Hope that helps!
      I’ve never tried it with sugar free but I don’t see why it wouldn’t work.

    1. Is there a reason you don’t want to use sweetened coconut? Were you wanting to substitute with something else? If you just don’t like coconut, I talk about alternatives up in the FAQ (frequently asked questions) section.