Why You’ll Love This Recipe

• Quick and Easy: No baking or cooking is involved, making it ideal for beginners or busy days.
• Tropical Flavor: The coconut pudding and shredded coconut deliver a rich, tropical taste.
• Customizable: Easily tweak the recipe with your favorite toppings or crust variations.
• Make-Ahead Dessert: Perfect for preparing in advance, as it needs time to chill and set.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 prepared graham cracker crust (9-inch)
• 1 cup shredded sweetened coconut
• 1 package (3.4 ounces) instant coconut cream pudding mix
• 1 3/4 cups cold milk
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut, for garnish (optional)

Directions

1. Prepare the Pudding:
   In a large mixing bowl, whisk together the instant coconut cream pudding mix and cold milk until thickened, about 2-3 minutes.
2. Fold in the Coconut:
   Gently fold the shredded sweetened coconut into the pudding mixture until evenly distributed.
3. Prepare the Whipped Cream:
   In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Combine and Fill:
   Fold half of the whipped cream into the coconut pudding mixture to lighten it. Pour the filling into the prepared graham cracker crust, spreading it evenly.
5. Top with Whipped Cream:
   Spread the remaining whipped cream over the top of the pie.
6. Garnish and Chill:
   Sprinkle toasted coconut over the whipped cream, if desired. Refrigerate the pie for at least 2 hours, or until set.
7. Serve:
   Slice and serve chilled.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes

Variations

• Crust Options: Swap the graham cracker crust for a chocolate crust, shortbread crust, or even a homemade cookie crust.
• Flavor Twist: Add a teaspoon of rum extract or almond extract for a unique flavor boost.
• Additional Layers: Add a layer of sliced bananas or pineapple beneath the coconut filling for extra fruitiness.
• Dairy-Free Version: Use dairy-free whipped topping, coconut milk, and a gluten-free crust to make it vegan-friendly.

Storage/Reheating

• Storage: Store the pie in an airtight container or cover it with plastic wrap. Refrigerate for up to 3 days.
• Freezing: Freeze the pie without the whipped cream topping for up to 1 month. Thaw in the refrigerator overnight and top with whipped cream before serving.
• Reheating: This pie is best enjoyed chilled, so no reheating is necessary.

FAQs

1. Can I make this pie the night before?

Yes, this pie is perfect for making ahead of time. Just refrigerate it overnight, and it will be ready to serve.

2. Can I use a homemade graham cracker crust?

Absolutely! A homemade crust adds a personal touch and works beautifully with this recipe.

3. What if I can’t find coconut cream pudding mix?

You can use vanilla pudding mix and add a teaspoon of coconut extract for a similar flavor.

4. How do I toast the coconut for garnish?

Spread shredded coconut evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.

5. Can I use whipped topping instead of homemade whipped cream?

Yes, store-bought whipped topping is a convenient substitute for homemade whipped cream.

6. How do I prevent the pie from being too soft?

Ensure the pie chills for at least 2 hours to set properly before serving.

7. Can I add chocolate to this recipe?

Yes, you can drizzle melted chocolate on top or mix chocolate chips into the coconut filling for a twist.

8. Is this pie gluten-free?

Use a gluten-free crust and check that all ingredients, such as the pudding mix, are gluten-free.

9. How long does this pie last in the fridge?

It will stay fresh in the refrigerator for up to 3 days if covered properly.

10. Can I use unsweetened coconut?

While unsweetened coconut is an option, the pie may not be as sweet. You can adjust by adding a bit more powdered sugar.

Conclusion

This No-Cook Coconut Pie is a breeze to make and a delight to eat. With its creamy texture, rich coconut flavor, and effortless preparation, it’s bound to become a favorite in your dessert rotation. Perfect for summer gatherings, potlucks, or just a quick treat, it’s a dessert that truly delivers! Give it a try, and let this tropical pie transport you to paradise.

No-Cook Coconut Pie Recipe

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• Author: Isabella
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 8 servings
• Diet: Vegetarian

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Description

Indulge in this quick and easy No-Cook Coconut Pie, a creamy tropical dessert perfect for summer gatherings or potlucks. With its rich coconut flavor, luscious whipped cream topping, and toasted coconut garnish, this no-bake pie comes together in just minutes, offering a refreshing and hassle-free treat.

 

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Ingredients

• 1 prepared graham cracker crust (9-inch)
• 1 cup shredded sweetened coconut
• 1 package (3.4 ounces) instant coconut cream pudding mix
• 1 3/4 cups cold milk
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut, for garnish (optional)

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Instructions

• Prepare the Pudding:
  • In a large bowl, whisk the instant coconut cream pudding mix and cold milk until thickened, about 2-3 minutes.
• Fold in the Coconut:
  • Gently mix the shredded sweetened coconut into the pudding mixture until evenly incorporated.
• Prepare the Whipped Cream:
  • In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Combine and Fill:
  • Fold half of the whipped cream into the pudding mixture to lighten it. Pour the filling into the prepared graham cracker crust, spreading it evenly.
• Top with Whipped Cream:
  • Spread the remaining whipped cream over the filling.
• Garnish and Chill:
  • Sprinkle toasted coconut on top, if desired. Chill the pie in the refrigerator for at least 2 hours, or until set.
• Serve:
  • Slice and serve chilled.

Notes

• To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
• Customizations: Try swapping the crust for a chocolate or shortbread crust, or add a layer of fruit like sliced bananas or pineapple for extra flavor.
• Dairy-Free Option: Substitute with coconut milk, dairy-free whipped topping, and a gluten-free crust.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American