No-Cook Coconut Pie: Creamy, Sweet, and Perfectly Easy

Coconut pie has always been one of those desserts that feels both indulgent and nostalgic, and this No-Cook Coconut Pie takes it to the next level with minimal effort. Imagine a silky, coconut-flavored cream filling nestled inside a crisp graham cracker crust, topped with fluffy whipped cream and a sprinkle of toasted coconut. Every bite is light, creamy, and sweet—a dessert that’s perfect for any occasion, from a casual weeknight treat to a holiday table centerpiece.

What I love most about this pie is how effortless it is. Unlike traditional coconut pies that require baking a custard filling and a separate meringue topping, this version comes together without turning on the oven. The instant coconut pudding thickens in minutes, and folding in whipped cream adds that airy texture we all crave. Even the crust can be store-bought, making this an ideal recipe for busy bakers or anyone looking for a simple yet impressive dessert.

I first tried this pie on a summer afternoon when I wanted something sweet but didn’t want the kitchen to heat up. Watching the layers come together—the pudding, shredded coconut, and whipped cream—was almost meditative. And when it chilled in the fridge, the flavors melded beautifully. The toasted coconut on top added just the right amount of texture and extra coconut flavor. It’s one of those recipes that everyone will ask for seconds on, and it’s easy to make ahead of time for gatherings.

No-Cook Coconut Pie Recipe

Ingredients

• 1 prepared graham cracker crust (9-inch) or you can make one from scratch

• 1 cup shredded sweetened coconut

• 1 package (3.4 ounces) instant coconut cream pudding mix

• 1 3/4 cups cold milk

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup toasted coconut, for garnish (optional)

Instructions

Prepare Pudding:
In a large mixing bowl, whisk together the instant coconut cream pudding mix and cold milk until thickened, about 2–3 minutes.

Fold in Coconut:
Gently fold in the shredded sweetened coconut into the pudding mixture until evenly distributed.

Prepare Whipped Cream:
In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Combine and Fill:
Fold half of the whipped cream into the coconut pudding mixture to lighten it.
Pour the filling into the prepared graham cracker crust, spreading it evenly.

Top with Whipped Cream:
Spread the remaining whipped cream over the top of the pie.

Garnish and Chill:
Sprinkle toasted coconut over the whipped cream, if desired.
Refrigerate the pie for at least 2 hours, or until set.

Serve:
Slice and serve chilled. Enjoy!

Cooking Tips and Substitutions

1. Crust options: Use a homemade graham cracker crust or even a chocolate cookie crust for a twist.

2. Coconut variations: For extra texture, lightly toast the shredded coconut before folding into the pudding.

3. Whipped cream tips: Make sure the cream is cold before whipping; this helps achieve stiff peaks faster.

4. Flavor enhancements: Add a teaspoon of coconut extract to intensify the coconut flavor.

Serving Ideas

• Holiday centerpiece: Add a few chocolate curls or drizzle with chocolate sauce for a festive touch.

• Summer dessert: Serve chilled with fresh berries on the side for a refreshing treat.

• Potluck favorite: Easy to transport and always a crowd-pleaser.

• Family snack: Perfect for an afternoon treat with coffee or tea.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days to maintain creaminess.

• Make-ahead: Prepare the pie the day before serving to let flavors meld.

• Avoid freezing: The whipped cream may separate when thawed, so it’s best enjoyed chilled but not frozen.

FAQ

Q1: Can I make this dairy-free?
A: Yes, use coconut milk instead of regular milk and a dairy-free whipping cream substitute.

Q2: Can I use sweetened condensed milk instead of instant pudding?
A: You can, but the texture will be slightly different. The pudding mix helps it set quickly.

Q3: Can I add chocolate to this pie?
A: Yes, drizzle melted chocolate over the top or sprinkle chocolate chips between the pudding and whipped cream layers.

Q4: How long can I refrigerate this pie?
A: Up to 3 days for best texture and flavor. Keep it covered to prevent the whipped cream from absorbing fridge odors.