A few months ago, I visited a close friend who runs a small bed-and-breakfast by the beach. It’s the kind of place where the front porch always smells like sunscreen and saltwater, and the coffee pot never quite cools down. On my last morning there, her 10-year-old daughter asked if I wanted to help her “make something cold and coconut-y” for the guests. No oven, she said—just “whisking and waiting.”

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We ended up making a version of this no-bake coconut cream pie together in the kitchen, giggling over spilled coconut flakes and sneaking tastes of pudding. She arranged the toasted topping with such care you’d think she was building a sculpture. By late afternoon, a few slices had disappeared from the fridge before we even plated dessert.

That whole day stayed with me. The way something so simple brought a bit of joy to guests coming in from the sun, how a quiet moment in the kitchen turned into one of the most memorable parts of the trip. That pie didn’t just cool everyone off—it kind of brought them together.

Back home, I kept the recipe in my regular rotation. And every time I make it, it brings a little bit of that breezy, sun-drenched kitchen back to life.

Short Description

This no-bake coconut cream pie is creamy, cool, and loaded with coconut flavor, all nestled in a buttery graham cracker crust. It’s quick to assemble, requires no oven time, and tastes like a tropical dream.

Key Ingredients

1 graham cracker crust (6-ounce/9-inch, pre-made)
⅓ cup sweetened shredded coconut
6.8 ounces coconut cream (2 instant pudding packets)
2 cups whole milk (very cold)
1 ½ teaspoons coconut extract
8 ounces extra creamy Cool Whip whipped topping (thawed, divided)

Tools Needed

9-inch pie plate with graham cracker crust (store-bought)
Small skillet (for toasting coconut)
Mixing bowls (one large, one small)
Whisk
Silicone spatula
Measuring spoons
Spoon or offset spatula (to smooth the filling)

Cooking Instructions

Step 1: Prepare the crust
Remove the plastic lid from the pre-made graham cracker crust. Keep it in the foil tray and place the crust on a large plate to support it during transport. Set aside.

Step 2: Toast the coconut
In a clean, dry skillet over medium-high heat, toast the sweetened shredded coconut for 3 to 4 minutes, stirring often. When it turns golden and fragrant, transfer it to a plate to cool completely.

Step 3: Make the filling
In a large bowl, whisk together both packets of coconut cream instant pudding, cold whole milk, and coconut extract. Whisk for about 2 minutes until the pudding starts to thicken but is still soft set.

Step 4: Fold in the whipped topping
Gently fold in half (4 ounces) of the thawed Cool Whip using a spatula. Keep folding until the mixture is smooth and fully blended.

Step 5: Assemble the pie
Transfer the coconut filling into the prepared crust. Smooth the top with a spoon or spatula to create an even layer.

Step 6: Add the whipped topping layer
Spread the remaining 4 ounces of Cool Whip over the pudding layer. Make sure it’s smooth and evenly spread all the way to the edges.

Step 7: Garnish with toasted coconut
Sprinkle the cooled, toasted coconut over the whipped topping. Press down lightly so it sticks.

Step 8: Chill the pie
Refrigerate for at least 6 hours—or overnight for best results. This helps it firm up and makes slicing much easier.

Why You’ll Love This Recipe

– No oven required—perfect for hot days

– Ultra-creamy texture with a refreshing coconut flavor

– Simple prep—ready in under 20 minutes (plus chill time)

– Light and fluffy, yet satisfying

– Great for potlucks, cookouts, or just a weekday treat

Mistakes to Avoid & Solutions

Using warm milk:
The milk must be very cold, or the pudding won’t set properly. If it’s lukewarm, place it in the freezer for 15 minutes first.

Overmixing the whipped topping:
Folding gently preserves the airy texture. Stirring too much will deflate the filling.

Skipping the chill time:
Six hours is the minimum. Cutting too soon results in runny slices. Chill overnight if possible.

Burning the coconut:
Toasted coconut can go from golden to burnt quickly. Stir often and remove from heat as soon as it’s evenly browned.

Wrong pudding type:
Use instant pudding, not cook-and-serve. They don’t set the same way.

Serving and Pairing Suggestions

– Serve slices chilled straight from the fridge

– Pair with fresh pineapple or mango slices for a tropical plate

– Add a sprig of mint or extra dollop of whipped topping for presentation

– Works beautifully for brunch spreads, BBQs, and pool parties

– Serve family-style or pre-slice for grab-and-go dessert bars

Storage and Reheating Tips

Refrigerate: Keep covered in the fridge for up to 4 days.

Freezing: You can freeze individual slices, wrapped in plastic and stored in an airtight container. Thaw in the fridge before serving.

Reheating: Not needed—serve cold! If frozen, let it soften in the fridge for a few hours.

Transporting: Keep the pie in the metal tray and place it on a plate. Use a cooler or ice pack if traveling.

FAQs

1. Can I use homemade whipped cream instead of Cool Whip?
Yes, but it should be stabilized with powdered sugar or gelatin so it holds up during chilling.

2. Can I use coconut milk instead of whole milk?
You can, but choose full-fat canned coconut milk and chill it well. It may slightly alter the texture.

3. What if I can’t find coconut pudding?
Use vanilla or French vanilla instant pudding and add extra coconut extract (up to 2 tsp) plus finely shredded coconut.

4. Can I make this gluten-free?
Absolutely! Use a gluten-free graham cracker crust and ensure all other ingredients are certified gluten-free.

5. How do I make it less sweet?
Use unsweetened shredded coconut and choose a sugar-free pudding mix. The Cool Whip has sweetness on its own.

Tips & Tricks

– Chill your mixing bowl and whisk before making the pudding for quicker setup

– For extra coconut flavor, stir in 2 tablespoons of toasted coconut into the filling

– Swap the crust for chocolate or shortbread for a twist

– Want perfect slices? Use a warm knife and wipe between cuts

– Add lime zest to the whipped topping for a tropical zing

Recipe Variations

Tropical Coconut-Banana Pie:
Add a sliced banana layer on the crust before adding the pudding. It adds natural sweetness and a creamy bite.

Chocolate Coconut Cream Pie:
Swap one pudding packet for instant chocolate pudding. The mix of chocolate and coconut is rich and indulgent.

Nutty Coconut Pie:
Stir ¼ cup of chopped toasted macadamia nuts into the filling. Garnish with more on top for a crunchy contrast.

Coconut Mango Pie:
Fold in ½ cup of diced mango with the pudding mixture. Adds color and a tropical flavor burst.

Lighter Version:
Use sugar-free pudding, light Cool Whip, and unsweetened coconut to cut back on sugar while keeping the creamy texture.

Final Thoughts

Last week, I made this pie again for a small dinner with friends. Same recipe. Same gentle chill. One of them, a teacher, took a bite and paused. “Tastes like summer break,” she said, smiling.

That’s what I love most about it—it doesn’t try too hard. It’s just creamy, cool, and familiar in the best way. No frills, just flavor that feels easy and comforting. You don’t need a celebration to make it, but it tends to create one anyway.

Sometimes a no-bake pie is more than dessert. It’s a little bit of a breeze on a hot day. A reason to sit together. A reminder of slower mornings and shared slices.

No Bake Coconut Cream Pie

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Ingredients

1 graham cracker crust 6-ounce/9-inch, pre-made
⅓ cup sweetened shredded coconut
6.8 ounces coconut cream 2 instant pudding packets
2 cups whole milk very cold
1½ teaspoons coconut extract
8 ounces extra creamy Cool Whip whipped topping thawed, divided

Instructions

Remove the plastic lid from the graham cracker crust. Keep it in the foil tray and place it on a large plate. Set aside.
Heat a dry skillet over medium-high heat. Toast the shredded coconut for 3-4 minutes, stirring constantly, until golden and fragrant. Transfer to a plate to cool.
In a large bowl, whisk together the coconut cream pudding mix, cold milk, and coconut extract for about 2 minutes, until the mixture thickens but is still soft.
Gently fold in half (4 ounces) of the thawed Cool Whip until fully blended and smooth.
Spoon the coconut filling into the graham cracker crust and smooth it into an even layer.
Spread the remaining Cool Whip over the filling, smoothing it evenly to the edges.
Sprinkle the cooled, toasted coconut over the whipped topping and press lightly to adhere.
Refrigerate for at least 6 hours, or overnight for the best results. This will help the pie set and make it easier to slice.