No Bake Easy Coconut Cream Pie Recipe

If coconut is your love language, you’re about to fall head-over-fork for this No Bake Easy Coconut Cream Pie. It’s lusciously creamy, brimming with coconut flavor in every dreamy bite, and beautifully simple to throw together — no bakery skills (or oven!) required. With a buttery crust, fluffy whipped topping, and sweet pops of coconut in the filling, you get a slice of sunshine to brighten any day. Keep reading to see just how easy it is to whip up your new favorite show-stopping dessert.

Ingredients You’ll Need

Get ready to gather just a handful of pantry staples that guarantee maximum coconutty goodness! Each ingredient has its own special role in making No Bake Easy Coconut Cream Pie perfectly rich, silky, and irresistible.

• 9-inch prepared refrigerated pie crust: Skip the stress—store-bought crust is a great time-saver, but feel free to use your family’s favorite recipe for a homemade touch.
• 14 oz. can sweetened condensed milk: Adds luscious sweetness and makes the filling extra decadent and smooth.
• 1 cup cold milk: Helps the instant pudding set up to the ideal creamy-but-not-too-thick consistency—be sure it’s cold for best results!
• 2 (3.4 oz.) boxes instant coconut cream or vanilla pudding mix: These must be instant pudding—no cook pudding just won’t set right in the pie; coconut adds more flavor, but vanilla is a fine stand-in.
• 1 1/2 cups shredded sweetened coconut: The heart of the pie—each bite bursts with sweet coconut shreds for dreamy flavor and texture.
• 8 oz. container Cool Whip or whipped topping (thawed): Folded into the filling for an airy, cloud-like finish that’s never heavy.
• 1 cup toasted coconut (optional garnish): Toasted coconut brings a gorgeous golden color and irresistible crunch for a wow-worthy finish.

How to Make No Bake Easy Coconut Cream Pie

Step 1: Prepare and Bake Your Pie Crust

Start with your 9-inch pie crust—whether it’s from a package or homemade. Fit it snugly into a deep-dish pie plate, crimping the edges however your heart desires. To prevent shrinking and get that perfect crispy bottom, line the crust with foil or parchment paper and fill it with pie weights or dried beans. Bake at 425 degrees for 10 to 12 minutes until the edges blush golden-brown. Let it cool completely before filling so the creamy mixture stays set.

Step 2: Mix the Filling for No Bake Easy Coconut Cream Pie

Now comes the fun part: grab a large bowl and whisk together the sweetened condensed milk, cold milk, instant pudding mix, and 1 1/2 cups of shredded sweetened coconut. The pudding and coconut combine for that iconic texture, while the milks make everything wonderfully rich and smooth. This should only take a minute or two until everything is fully combined and creamy.

Step 3: Gently Fold in the Whipped Topping

Once the pudding base is thickened, use a spatula to gently fold in the Cool Whip or whipped topping. This is what gives the No Bake Easy Coconut Cream Pie its signature airy, mousse-like lusciousness. Take your time—the aim is to keep everything light and fluffy!

Step 4: Fill the Crust Generously

Pour the coconut cream filling into your cooled crust. It’ll be a little over-the-top—pile it in the center and smooth it out so nothing spills over the edges. Don’t worry, it all fits—and if it looks like a mountain, even better! Chill in the refrigerator for at least two hours, or until fully set.

Step 5: Top and Serve

When you’re ready to serve, add another swoosh of whipped topping and a flurry of toasted coconut for a dazzling finish. This pie slices beautifully and looks like a tropical dream on any table.

How to Serve No Bake Easy Coconut Cream Pie

Garnishes

Don’t skip an extra little flourish! A sprinkle of toasted coconut on top is my favorite—it adds big flavor and a golden crunch, making the pie look as good as it tastes. Add dollops of whipped cream or even white chocolate shavings if you really want to indulge.

Side Dishes

This dreamy pie is a crowd-pleaser all on its own but pairs beautifully with simple sides. Serve it alongside fresh tropical fruits like pineapple or mango for a bright contrast, or plate it with a handful of berries for a pop of color and tartness.

Creative Ways to Present

For picnics or parties, try spooning No Bake Easy Coconut Cream Pie filling into mini tart shells or individual glass jars for adorable single servings. You can also layer cubes of the pie with whipped cream and fruit for the prettiest coconut parfaits ever.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of No Bake Easy Coconut Cream Pie, cover the pie loosely with plastic wrap or store in an airtight container. It’ll stay fresh and lovely in the refrigerator for up to 4 days, though it’s rare for a pie this good to last that long!

Freezing

Yes, you can freeze this pie! For the best texture, freeze the pie before garnishing with whipped topping and toasted coconut. Wrap tightly in plastic wrap and foil, and store up to 2 months. Thaw overnight in the refrigerator before serving, then add your favorite garnishes.

Reheating

No need to reheat—this is meant to be served nice and cold. If the crust feels a little too firm from the fridge, just let your slice sit at room temperature for a few minutes. That way, you get all the creamy, coconutty perfection as intended.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Freshly whipped cream works wonderfully as a substitute for Cool Whip. Just whip it to stiff peaks and fold in gently, and you’ll have a pie with a homemade flair and fantastic flavor.

Is it possible to make this pie gluten-free?

Yes, it’s easy to make No Bake Easy Coconut Cream Pie gluten-free. Just use a certified gluten-free pie crust and double-check that your pudding mix is gluten-free—then you’re good to go.

What’s the best way to toast coconut for topping?

Spread shredded coconut on a baking sheet and bake at 350 degrees for about 5 to 8 minutes, stirring occasionally, until golden and fragrant. Keep a close eye—it can go from toasty to burnt quickly!

Can I use a graham cracker or cookie crust instead?

Definitely! A graham cracker crust or even a toasted shortbread or vanilla wafer crust gives the pie extra texture and flavor, and complements the coconut so beautifully. Feel free to use whatever kind you love most.

Can I make No Bake Easy Coconut Cream Pie ahead of time?

Yes, and it’s even better when made ahead! You can prep the entire pie a day in advance and keep it chilled until ready to serve—just add the whipped topping and toasted coconut before slicing for the freshest finish.

Final Thoughts

I just know you’ll adore every creamy, coconutty bite of this No Bake Easy Coconut Cream Pie. It’s simple to whip up, nearly impossible to mess up, and brings a taste of celebration to any table. Give it a try soon—your friends and family will be begging for seconds!

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