Soft No‑Bake Coconut Cream Pie with Coconut Pudding
A cool and creamy no‑bake coconut cream pie made with coconut pudding, heavy cream, and toasted coconut. Simple ingredients, quick assembly, and a soft, custardy texture that tastes homemade without the work.
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.