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.
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)
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
