If you have a hankering for something sweet, silky, and delightfully tropical without heating up the kitchen, this No-Bake Coconut Cream Pie Recipe is your new best friend. It brings together the perfect graham cracker crust with a luscious, creamy coconut filling that sets beautifully in the fridge. Each bite is like a mini-vacation with a rich vanilla pudding base, whipped cream lightness, and just the right crunch of shredded coconut sprinkled on top. Whether you’re hosting a summer gathering or simply want a fuss-free dessert that feels fancy, this pie is guaranteed to impress and satisfy every time.
Ingredients You’ll Need
This No-Bake Coconut Cream Pie Recipe relies on a handful of simple, wholesome ingredients that work in harmony to create layers of flavor and irresistible texture. From the buttery crust to the whipped cream topping, each component is essential to achieving that perfect balance of sweet, creamy, and crunchy.
- Graham cracker crumbs (1 1/2 cups): Forms a sturdy, buttery crust that adds a subtle sweetness and crunch.
- Sugar (1/4 cup): Sweetens the crust and the pie filling just right, without overpowering the natural coconut flavor.
- Unsalted butter, melted (1/2 cup): Binds the graham cracker crumbs while giving a rich, smooth mouthfeel to the crust.
- Sweetened shredded coconut (1 1/2 cups, divided): Adds chewy texture and bold coconut flavor to both filling and topping.
- Instant vanilla pudding mix (1 box, 5.1 oz): Creates the creamy base of the filling with a luscious vanilla taste.
- Cold milk (1 1/2 cups): Essential for activating the pudding mix and keeping the filling silky smooth.
- Heavy whipping cream (1 cup + 1/2 cup, divided): Used to make whipped cream both mixed into the filling and for the topping, adding lightness and fluffiness.
- Powdered sugar (1/4 cup + 1 tbsp, divided): Sweetens the whipped cream for a delicate, melt-in-your-mouth finish.
- Vanilla extract (1 tsp): Elevates the filling’s flavor depth and enhances the coconut’s natural sweetness.
- Toasted coconut (1/4 cup, optional): For garnish, it adds a toasty crunch and a beautiful finishing touch.
How to Make No-Bake Coconut Cream Pie Recipe
Step 1: Make the Crust
Start by blending the graham cracker crumbs, sugar, and melted butter together until every crumb is coated and ready to pack. Press this mixture firmly into your 9-inch pie dish, covering the bottom and sides evenly. This forms a sturdy base that holds up to the creamy filling and gives you that buttery, crumbly texture you want in every bite. Pop the crust in the fridge for at least 30 minutes to let it set and become perfectly firm.
Step 2: Prepare the Filling
Whisk together the vanilla pudding mix with cold milk and give it a couple of minutes to thicken up like magic. Once it’s nice and smooth, stir in one cup of the shredded coconut to bring in that tropical island vibe. This mixture forms the heart of your creamy, dreamy coconut filling for the pie.
Step 3: Make the Whipped Cream
In a separate bowl, whip together one cup of heavy cream, powdered sugar, and a splash of vanilla extract until you reach stiff peaks. This whipped cream adds a fluffy, airy texture that’ll balance the richness of the pudding and give your pie a heavenly lightness.
Step 4: Assemble the Pie
Gently fold the whipped cream into the coconut pudding mixture, careful not to deflate the air you just whipped in. Pour this silky filling right into your chilled crust and smooth it out with a spatula. This step is where the magic fully comes together—creamy, fluffy coconut filling nestled inside a buttery crust.
Step 5: Chill the Pie
Cover your pie with plastic wrap and let it rest in the fridge for at least 4 hours or overnight. This waiting time lets the filling set perfectly while all the delicious flavors meld together, resulting in a slice that slices clean and tastes like pure paradise.
Step 6: Top and Serve Your No-Bake Coconut Cream Pie Recipe
Right before serving, whip the remaining half cup of heavy cream with one tablespoon powdered sugar until stiff peaks form and spread it lovingly over the chilled pie. Sprinkle the remaining shredded coconut on top—toast it first if you want that extra nutty crunch and golden color. Now you’re all set for that first glorious bite!
How to Serve No-Bake Coconut Cream Pie Recipe
Garnishes
Adding a sprinkle of toasted coconut on top not only amps up the flavor but also brings a beautiful contrast in color and texture. For an elegant twist, try a few delicate chocolate shavings or a handful of fresh berries to brighten the plate and add a pop of freshness that pairs wonderfully with the creamy coconut base.
Side Dishes
This pie shines beautifully on its own, but if you’re serving a full meal, consider light and fruity sides like a fresh mango salsa or a simple citrus salad. These complement the pie’s tropical notes without weighing down your guests, creating a balanced and refreshing dessert experience.
Creative Ways to Present
For a fun twist, serve mini versions of this No-Bake Coconut Cream Pie Recipe in individual mason jars or clear cups, layering the crust, filling, and topping for a visually stunning treat. You can also pipe the whipped cream decoratively, adding a personal touch that will wow everyone at your table.
Make Ahead and Storage
Storing Leftovers
Keep your pie covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days, making it a perfect make-ahead dessert for busy days or special occasions.
Freezing
This no-bake delight freezes well, too! Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to enjoy it, thaw the pie overnight in the refrigerator for the best texture and flavor.
Reheating
No reheating needed here! This No-Bake Coconut Cream Pie Recipe is best enjoyed chilled. Simply serve it straight from the fridge or after thawing from the freezer to keep that creamy, cool texture intact.
FAQs
Can I use sweetened or unsweetened coconut?
Sweetened shredded coconut is recommended for this recipe, as it adds a touch of extra sweetness and moisture. However, if you prefer less sweetness, you can use unsweetened coconut and adjust the powdered sugar in the whipped cream topping accordingly.
What if I don’t have instant pudding mix?
You can make a homemade vanilla pudding using cornstarch, sugar, milk, and vanilla extract, but it requires cooking and cooling time. The instant pudding mix is a time-saving shortcut that helps keep this pie truly no-bake and easy.
How long does it take for the pie to set?
It’s best to let the pie chill for at least 4 hours, but overnight chilling gives you the firmer texture and more developed flavors that make this coconut cream pie so irresistible.
Can I prepare this pie gluten-free?
Absolutely! Swap out the graham cracker crumbs for gluten-free graham crackers or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free, making this dessert suitable for most dietary needs.
What’s the best way to toast coconut?
Spread shredded coconut in a single layer on a baking sheet and toast it in a preheated oven at 350°F for about 5-7 minutes, stirring occasionally until golden brown. Keep a close eye to avoid burning and bring out its nutty flavor perfectly.
Final Thoughts
This No-Bake Coconut Cream Pie Recipe is an absolute treasure for anyone who loves indulgent, creamy desserts without the stress of baking. It’s quick to assemble, wonderfully tropical, and a guaranteed crowd-pleaser whether at a family dinner or casual get-together. I encourage you to try making it—you’ll find it quickly becomes a beloved staple in your dessert rotation because sometimes the simplest recipes turn out to be the most unforgettable.
Print
No-Bake Coconut Cream Pie Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
A luscious and creamy no-bake coconut cream pie with a crunchy graham cracker crust, layered with a smooth coconut pudding filling, topped with fluffy whipped cream and toasted coconut for garnish. Perfect for a refreshing dessert that requires minimal preparation and no oven baking.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened shredded coconut
Filling
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sweetened shredded coconut
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 cup toasted coconut (optional)
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir to evenly coat the crumbs and press the mixture firmly into the bottom and sides of a 9-inch pie dish using the back of a spoon. Refrigerate for at least 30 minutes to set.
- Prepare the filling: Whisk the instant vanilla pudding mix with cold milk in a medium bowl and let it thicken for 2 minutes. Stir in 1 cup of shredded coconut until the mixture is fully combined and smooth.
- Make the whipped cream: Beat 1 cup heavy whipping cream with powdered sugar and vanilla extract using a mixer until stiff peaks form, creating a fluffy whipped cream.
- Assemble the pie: Gently fold the whipped cream into the coconut pudding filling until evenly incorporated. Pour this filling into the chilled graham cracker crust and smooth the surface with a spatula.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to fully set and the flavors to blend.
- Top and serve: Whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread this over the pie’s surface. Garnish with the remaining 1/2 cup shredded coconut, toasted if desired. Serve chilled.
Notes
- For a crunchier crust, use finely ground graham cracker crumbs.
- Make sure the heavy cream is chilled before whipping for best results.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- This pie is best eaten within 2 days for optimal freshness.
- Use full-fat ingredients for the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
