Easy No Bake Coconut Cream Pie with Toasted Coconut
Semi Homemade Coconut Cream Pie
If you want a cool, creamy dessert that comes together fast, this no‑bake coconut cream pie is the one to make. It starts with simple coconut pudding, but the heavy cream and toasted coconut take it to a whole new level. It’s the kind of semi‑homemade dessert that makes people say, “Wait… this started with pudding?”
Perfect for summer gatherings, last‑minute desserts, or those days when you just want something cold and delicious without turning on the oven. (Well, you will need to bake the pie crust).
Why You’ll Love This Pie:
- No baking (except the crust)
- Using simple pantry ingredients
- Cold, creamy, and perfect for summer
- Semi‑homemade but tastes bakery level delicious
What Ingredients You’ll Need?
- box of instant coconut pudding
- heavy cream
- toasted sweetened coconut flakes
- vanilla extract
- whipped cream topping
Do I Have To Use Instant Pudding?
I highlly recommend using instant so you can make it and then pop it in the fridge to chill. If you are going to cook the pudding, you’ll need to let it cool and then go back and add the toasted coconut and vanilla and hope it sets up. Just use instant and save yourself some trouble. Who wants to get the kitchenhot in the Summer?
Can I Substitute Vanilla Pudding Mix and Coconut Extract?
For sure give this a try and it’s a great option if you don’t have coconut pudding mix. Instant vanilla pudding mix just needs coconut flavor added. Add 1 to 2 teaspoons of coconut extract (and forget the vanilla extract). taste and add more if you feel it’s not enough.
What Size Box of Pudding?
We use the one that is 3.4 ounces (or close to that size) for a 9 inch pie shell.
Why Didn’t My Pie Set?
The pudding mix needs to be mixed together and when you think you are done, mix it for another 2 minutes. It will start to thicken and you want to really make sure to pull everything together. Putting the pie into the fridge to chill is super important to let everything come together and set. Another reason it may not have set is if too much liquid was used.
What Type of Pie Crust Works Best for This Pie?
We use a homemade pie crust, but store bought also works. Using a vanilla wafer crust or graham cracker crust would add a litlte more flavor too.
Should I Toast the Coconut Flakes?
Definiely. And toast more coconut flakes than you need so you can sample them while making the pie and add a few on top for a garnish.
What is in The Coconut Cream Pie Filling?
Coconut pudding, heavy cream, vanilla and toasted coconut. You can use half and half instead of heavy cream. If you use milk, it does not have that full body flavor you get from the extra cream in half and half or heavy whipping cream.
Do I Bake This Pie?
No, you will need to have a blind bake a pie crust. This just means that you have baked the pie crust without any filling.
Soft No‑Bake Coconut Cream Pie with Coconut Pudding
Ingredients
- 1 box instant coconut pudding (3.4 ounce) instant
- 2 cups heavy cream
- 1/2 cup toasted sweetened coconut flakes
- 1/2 teaspoon vanilla extract
- 1 blind baked pie crust
- whipped cream topping optional
- toasted coconut to garnish
Instructions
- If you haven't already, blind bake your pie crust and let it cool.
- Toast your coconut flakes on a medium heat and allow to cool.
- Add the toasted coconut and pudding mix into a bowl and mix together. You can reserve some for the top if desired.
- Add the vanilla and heavy cream into the bowl and mix together well for several minutes.
- Check to see if the mix is thickening and whisk together a few more minutes. You want the coconut to not fall to the bottom of the pie.
- Once thickened, pour into the pie crust. Cover and put in the fridge to set for a few hours.
- Remove and serve with a dollop of whipped cream and a few coconut flakes if desired.
