When the craving for a creamy, tropical dessert hits and you don’t want to heat up the oven, this No Bake Coconut Cream Pie is the answer. It’s cool, fluffy, packed with coconut flavor, and incredibly easy to pull together. Whether you’re prepping dessert for a summer cookout, Easter dinner, or just need a sweet escape, this pie delivers on every level.

I’ve been making versions of this pie for years, especially when time is short and I need something that looks impressive but comes together in minutes. The combination of instant pudding, coconut, and whipped topping creates a silky, dreamy filling that sits beautifully in a buttery graham cracker crust.

Let’s start with what you’ll need and walk through the first few steps.

INGREDIENTS YOU’LL NEED

For the Crust:

• 1 (9-inch) graham cracker crust (store-bought or homemade)

Optional Homemade Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter

For the Filling:

• 1 package (3.4 oz) instant coconut cream or vanilla pudding mix
• 1 ½ cups cold milk
• 1 cup sweetened shredded coconut
• 1 container (8 oz) whipped topping (Cool Whip), thawed
• ½ teaspoon coconut extract (optional, but boosts coconut flavor)

For the Topping:

• 1 cup whipped topping
• ¼ cup toasted coconut flakes

STEPS

1. Make the filling

In a mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes. You want it to start thickening, but don’t over-whisk. It should look creamy but not stiff.

2. Add coconut and flavoring

Next, stir in the shredded coconut and coconut extract if you’re using it. The extract isn’t required, but it really adds a burst of tropical flavor.

3. Fold in whipped topping

Now it’s time to lighten things up. Gently fold in 8 oz of whipped topping until the filling becomes light and fluffy. Be careful not to overmix—you want to keep that airy texture intact.

4. Fill the crust

Spoon the coconut mixture into your graham cracker crust. Use a spatula to smooth out the top so it’s nice and even. If you’re making your own crust, just mix the crumbs and butter, press into your pie dish, and chill it for 10–15 minutes before filling.

CHILL, TOP, AND SERVE – THE FINAL TOUCHES

Once your coconut cream filling is all tucked into its graham cracker crust, the real magic begins—letting it chill and set into that creamy, dreamy texture we all love. This part takes a bit of patience, but I promise it’s worth every minute.

I always recommend making this pie the night before you plan to serve it. That overnight chill gives the filling plenty of time to firm up and lets all those sweet coconut flavors blend beautifully. But if you’re short on time, even four hours in the fridge will get you there.

Let’s walk through the final steps that’ll turn your chilled pie into a picture-perfect dessert.

5. Chill

Cover the pie loosely with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 4 hours, though overnight is best. This gives the pudding mixture time to set fully and makes slicing much easier later.

If you’re like me and always planning ahead for holidays or gatherings, this is the kind of make-ahead dessert that checks all the boxes—easy, quick, and absolutely delicious the next day.

6. Add topping

Once the pie is fully chilled, you’ll finish it off with a generous layer of whipped topping. Just spread it gently over the top using a spatula for that classic pie-shop look.

Next, sprinkle the toasted coconut flakes right over the whipped topping. If you haven’t toasted your coconut yet, you can easily do so by spreading the flakes in a dry skillet over medium heat. Stir constantly until golden brown—this only takes 3–5 minutes.

The toasted coconut not only looks beautiful but adds an extra layer of flavor and a bit of crunch that contrasts so nicely with the creamy filling.

EXTRA TIPS FOR PIE PERFECTION

• Homemade crust bonus: If you’re going homemade with your graham cracker crust, don’t forget to give it a quick chill before filling. It helps the crust stay together when slicing.
• Want more coconut flavor? Use coconut-flavored instant pudding if you can find it, or simply stick with vanilla and boost it with the coconut extract.
• Serving note: This pie is best served cold, straight from the fridge. It will soften if left out too long—so keep it chilled until just before serving.
• Make it fancy: Want to dress it up for a party? Add a few maraschino cherries on top or a sprinkle of white chocolate shavings for extra flair.

FREQUENTLY ASKED QUESTIONS

If this is your first time making a no-bake coconut cream pie, you might have a few questions. I’ve gathered some of the most common ones to help you get the best results every time.

Can I use homemade whipped cream instead of Cool Whip?
Absolutely! If you prefer homemade whipped cream, just whip 1 cup of heavy whipping cream with 2–3 tablespoons of powdered sugar until soft peaks form. Use it as a 1:1 substitute for the Cool Whip.

How long does this pie last in the fridge?
This pie keeps well for up to 4–5 days in the refrigerator. Be sure to store it covered to prevent it from absorbing any fridge odors or drying out.

Can I freeze the pie?
Yes, you can freeze it. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving. The texture may soften slightly but will still be delicious.

Do I have to use coconut pudding mix?
Nope! If you can’t find coconut pudding mix, vanilla works perfectly. Just add a bit of coconut extract (½ teaspoon or to taste) to enhance the coconut flavor.

How do I toast coconut flakes?
Toast coconut in a dry skillet over medium heat, stirring constantly for 3–5 minutes until golden. Or, bake at 325°F on a parchment-lined tray for about 5–8 minutes, stirring halfway through.

Is this pie very sweet?
It is sweet, but not overly so. The graham cracker crust and whipped topping balance nicely with the pudding and coconut. If you want to cut back on sweetness, you can reduce the amount of shredded coconut or use unsweetened coconut.

Can I make this dairy-free?
You can try using non-dairy alternatives like coconut milk, dairy-free whipped topping, and a dairy-free pudding mix. Be sure to read labels carefully and do a small test batch if you’re unsure how substitutes will set.

FINAL THOUGHTS – WHY YOU’LL LOVE THIS PIE

This No Bake Coconut Cream Pie is the kind of dessert that feels special but comes together with almost no effort. Whether you’re making it for a summer cookout, a Sunday dinner, or just to treat yourself midweek, it delivers every time.

It’s light, creamy, and full of coconut flavor, with a hint of crunch from the toasted topping and graham cracker crust. Plus, the make-ahead aspect makes it an easy win when you’re short on time but still want something that looks and tastes impressive.

If you give this recipe a try, I’d love to hear how it turned out! Drop a comment, share your favorite twist, or let me know if you added your own creative garnish. Happy no-baking!

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