A cool, creamy slice of paradise—no oven required.
✨ Welcome to my kitchen, friend!
There’s something about coconut that just whispers vacation to me. One bite, and suddenly I’m somewhere warm, barefoot, and sipping something frosty under a big sunhat. This No-Bake Coconut Cream Pie? It’s that fantasy in dessert form—and you don’t even have to preheat the oven.
I whipped this beauty up last weekend on a scorcher of a Saturday. The kind of day where the air feels thick and the idea of turning on the oven feels like punishment. We had my sister’s kids over for a little backyard picnic—there were bubbles, sprinkler shenanigans, and the faint smell of burgers on the grill. While everyone was running around in flip-flops and sun hats, I snuck inside and put together this pie in less time than it takes my niece to pick a popsicle flavor.
And let me tell you—this pie stole the show. Creamy, cloud-like filling nestled in a golden graham cracker crust, topped with a crown of whipped topping and a confetti of toasted coconut flakes. Light, dreamy, and packed with coconut flavor, it’s the kind of dessert that feels indulgent, but also wonderfully refreshing.
This one’s a keeper, y’all.
💛 Why You’ll Be Smitten:
- No oven drama – Beat the heat with a completely chill dessert. No baking, no sweating.
- Dreamy texture – Luscious, silky filling that melts on your tongue with every bite.
- Aromatic coconut goodness – The sweet, nutty coconut flavor comes through in layers.
- Perfect make-ahead treat – Whip it up the day before, then sit back and bask in the compliments.
- Crowd-pleasing charm – Even the “I-don’t-like-coconut” folks will be sneaking seconds.
Frequently Asked Coconut Questions
Can I use vanilla pudding instead?
Yes! Just bump up the coconut by adding ½ teaspoon of coconut extract and a little extra shredded coconut.
What if I want it less sweet?
You can cut back slightly on the sugar in the crust, and use unsweetened coconut if you prefer a milder flavor.
Can I make it dairy-free?
You sure can. Use almond or coconut milk (make sure it’s the refrigerated kind, not canned) and a dairy-free whipped topping. Just note that the texture might be a little softer.
Is this gluten-free?
Swap the graham crackers with your favorite gluten-free version, and you’re golden.
Ingredients:
For the crust:
- 1 ½ cups finely crushed graham cracker crumbs – about 10 full sheets
- ¼ cup white sugar – for that gentle sweetness
- 6 tablespoons melted unsalted butter – it brings it all together with that rich flavor
💬 Pro tip: Crushed shortbread cookies or even golden Oreos can be a fun twist on the crust if you’re feeling adventurous!
For the coconut cream filling:
- 1 (3.4 oz) box instant coconut cream pudding mix – instant is key here!
- 1 ½ cups cold whole milk – don’t skimp; the richness makes a difference
- 1 cup sweetened shredded coconut – adds great texture and bursts of flavor
- ½ teaspoon pure vanilla extract – it rounds out the sweetness perfectly
- 1 ½ cups whipped topping (like Cool Whip or your own stabilized whipped cream)
For topping:
- 1 cup whipped topping – pillowy perfection
- ¼ cup toasted coconut flakes – golden and crunchy, like the top of a perfect macaron
👩🍳 Let’s Make Pie Magic:
Step 1: Make the crust
In a mixing bowl, stir together the graham cracker crumbs and sugar. Drizzle in the melted butter and stir until the mixture resembles damp sand—don’t be shy, get in there with a fork or even your hands. Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Refrigerate it while you prep the filling.
Tip: Use a flat-bottomed measuring cup to really press the crust in tightly—no crumbly surprises later!
Step 2: Whisk the filling
In a large bowl, whisk together the pudding mix and cold milk until it thickens slightly—this takes about 2 minutes. Stir in the vanilla and shredded coconut. Then, gently fold in the whipped topping until the mixture becomes fluffy and smooth, almost like coconut mousse.
Step 3: Assemble and chill
Spoon the filling into your chilled crust and smooth the top like you’re frosting a cake. Cover loosely with plastic wrap and pop it in the fridge for at least 4 hours—overnight is even better if you can wait. The chilling time is when the real magic happens.
Step 4: Dress it up
Before serving, top with a generous layer of whipped topping and a sprinkle (or snowstorm!) of toasted coconut flakes. That golden crunch on top? Pure bliss.
🌟 Pro Tips for Pie Perfection:
Let it chill completely – I know, it’s hard to wait, but cutting into it too early will give you a gooey mess instead of beautiful slices.
Toast your coconut – Just toss it in a dry skillet over medium heat, stirring constantly until it’s lightly golden. It takes the flavor from basic to breathtaking.
Want a tropical twist? – Add a layer of crushed pineapple (well-drained) over the crust before pouring in the filling. It’s like a piña colada in pie form!
Homemade whipped cream? – If you prefer homemade, just whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Fold it in place of the whipped topping in the filling.
🧊 Storage + Serving Suggestions:
Storage: Keep the pie covered in the fridge for up to 4 days—if it lasts that long!
Serving: This pie is best served cold, straight from the fridge. Pair it with iced coffee, lemonade, or a tall glass of sweet tea for the ultimate summer dessert.
Leftovers? You can freeze individual slices, just be sure to wrap them tightly in plastic and store in an airtight container. Let them thaw in the fridge before eating.
