Looking for a tropical dessert that’s creamy, cool, and takes no oven time at all? This Easy No Bake Coconut Cream Pie is your answer. With a buttery graham cracker crust, silky coconut filling, and clouds of whipped topping, it’s a dessert that satisfies with minimal effort. Whether you’re planning a summer barbecue, a casual get-together, or just craving something coconutty and comforting, this pie delivers in both flavor and simplicity.
In fact, coconut cream pie has been around for over a century—showing up in American cookbooks as early as the 1800s. A close cousin of banana cream and chocolate cream pies, this version pays homage to the classic but skips the stovetop custard-making process. Instead, it uses pantry-friendly ingredients and shortcuts that don’t compromise on flavor or texture.
Let’s break it down so you can get this dessert chilling in your fridge today!
🥥 Ingredients Overview
This recipe uses real coconut milk, instant pudding, and toasted coconut to achieve that luscious flavor and creamy bite. Here’s what each key ingredient brings to the table:
Graham Cracker Crust (No-Bake Base)
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Graham cracker crumbs: The sweet and slightly honeyed foundation. Crushed to a fine texture, they bind together with butter.
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Butter (unsalted): Helps press the crust into a moldable consistency and adds richness.
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Sugar: A small amount brings balance to the crust without overpowering it.
Creamy Coconut Filling
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Instant vanilla pudding mix: Acts as the shortcut thickener. Choose full-fat for the richest result.
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Coconut milk (canned): Adds that unmistakable tropical flavor. Use full-fat for maximum creaminess.
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Whole milk or half-and-half: Lightens the coconut milk while keeping things velvety.
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Sweetened shredded coconut: Mixed into the filling for texture and flavor bursts in every bite.
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Cool Whip or whipped topping: Folded in to add lightness, creating a mousse-like filling.
Whipped Topping & Garnish
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Whipped topping (Cool Whip or homemade): A generous layer seals the pie with soft, sweet fluff.
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Toasted shredded coconut: Adds a crunchy, golden topping with an irresistible aroma.
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Optional: white chocolate curls, maraschino cherries, or lime zest for extra flair.
🥧 Step-by-Step Instructions
This pie comes together in three parts: crust, filling, and topping. Each step takes just a few minutes and doesn’t require baking.
1. Make the No-Bake Crust
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In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter.
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Mix until it resembles wet sand and presses easily between your fingers.
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Transfer to a 9-inch pie dish. Using the back of a spoon or measuring cup, press it firmly into the bottom and up the sides.
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Chill the crust in the fridge for 20–30 minutes while preparing the filling.
2. Whisk the Coconut Filling
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In a large mixing bowl, whisk together 1 package (3.4 oz) of instant vanilla pudding, 1 cup canned coconut milk, and 1 cup whole milk or half-and-half.
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Whisk until thickened (about 2 minutes). Let it sit for 5 minutes to fully set.
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Stir in 1 cup sweetened shredded coconut.
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Gently fold in 1 cup whipped topping to lighten the mixture.
3. Fill and Chill
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Pour the coconut filling into the chilled crust. Smooth the top with a spatula.
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Spread another layer of whipped topping over the pie (about 1½ to 2 cups).
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Sprinkle with ½ cup toasted coconut for texture and a golden finish.
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Refrigerate the pie for at least 4 hours, or overnight, to fully set.
4. Serve and Garnish
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Just before serving, garnish with optional lime zest, white chocolate curls, or a maraschino cherry in the center for a retro diner touch.
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Slice with a sharp knife wiped clean between cuts.
🔄 Tips, Variations & Substitutions
Helpful Tips
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Toasting Coconut: Place shredded coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until golden and fragrant.
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Crust Trick: Want to firm up the crust faster? Pop it in the freezer for 10 minutes.
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Coconut Milk Tip: Shake the can well before opening. For extra creamy texture, use just the thick part of the coconut milk.
Variations
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Chocolate Drizzle: Add a drizzle of melted dark chocolate over the top.
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Tropical Twist: Mix in crushed pineapple (drained) for a piña colada vibe.
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Lighter Option: Use lite whipped topping and low-fat milk, though the texture will be slightly looser.
Substitutions
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Gluten-Free Crust: Use gluten-free graham crackers or crushed gluten-free cookies.
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Dairy-Free Option: Substitute almond or coconut-based whipped topping and use coconut or oat milk in place of whole milk.
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From-Scratch Whipped Cream: Swap Cool Whip for freshly whipped cream (sweetened and stabilized with a little powdered sugar).
🍽️ Serving Ideas & Occasions
This coconut cream pie is a perfect make-ahead dessert for:
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Summer BBQs: Cool and refreshing, it’s the ideal sweet finish.
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Easter brunch or Mother’s Day: Its pastel-like color and soft texture fit the theme.
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Weeknight dessert: Quick to assemble and even better the next day.
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Tropical-themed parties: Pair with mai tais and tiki decor.
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Meal prep: Since it stores well, it’s great for a weekend batch dessert.
Serve slices chilled straight from the fridge for that creamy, cool contrast to warm days. It pairs beautifully with iced coffee or fresh fruit on the side.
🥗 Nutrition & Health Notes
While indulgent, this coconut cream pie can be made lighter with a few easy swaps. Let’s break it down:
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Calories: A slice (1/8 of the pie) typically contains about 350–400 calories, depending on topping and crust.
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Fat: The majority comes from coconut milk and whipped topping—consider using lite versions to cut back.
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Carbs: Roughly 30–35g per slice, mostly from pudding mix and graham crackers.
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Fiber: Coconut adds a small boost of dietary fiber.
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Protein: 3–5g per serving from milk-based ingredients.
Coconut contains medium-chain triglycerides (MCTs), which some studies associate with quick-burning energy. While not a “health food,” this pie is a satisfying treat when enjoyed in moderation.
❓ FAQ: Easy No Bake Coconut Cream Pie
1. Can I make this pie in advance?
Yes, it actually tastes better after chilling for several hours or overnight. This gives the flavors time to meld and ensures a clean slice.
2. Can I use coconut cream instead of coconut milk?
Absolutely. Coconut cream will make the filling even richer and thicker. If using cream, reduce other dairy slightly to balance the consistency.
3. What if I don’t have Cool Whip?
You can substitute with homemade whipped cream. Whip 1 cup of heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form. Stabilize with gelatin or cornstarch if needed.
4. Is this recipe gluten-free?
Not by default, but it can be adapted. Use gluten-free graham crackers or almond flour crust as a base.
5. Can I freeze this coconut cream pie?
Yes, but with some caveats. Freeze the pie before adding the final whipped topping. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and add toppings just before serving.
6. Can I use cook-and-serve pudding instead of instant?
No. Cook-and-serve requires stovetop preparation and doesn’t set the same way in a no-bake pie. Stick with instant pudding for the best results.
7. How do I toast coconut in the oven?
Spread shredded coconut on a baking sheet and bake at 325°F (163°C) for 5–8 minutes, stirring halfway through. Watch carefully—it browns fast.
Tasty Recipes Card
Description:
This easy no bake coconut cream pie features a buttery graham cracker crust, creamy coconut pudding filling, and fluffy whipped topping with toasted coconut. No oven required and ready in just minutes!
Ingredients:
Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
Filling:
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1 package (3.4 oz) instant vanilla pudding
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1 cup canned coconut milk
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1 cup whole milk or half-and-half
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1 cup sweetened shredded coconut
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1 cup whipped topping
Topping:
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1½ to 2 cups whipped topping
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½ cup toasted sweetened shredded coconut
Optional Garnishes:
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Lime zest, white chocolate curls, or maraschino cherry
Instructions:
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Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish. Chill for 30 minutes.
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In a bowl, whisk pudding mix, coconut milk, and whole milk until thick. Let sit 5 minutes.
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Stir in shredded coconut, then fold in whipped topping.
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Pour filling into crust. Spread with remaining whipped topping.
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Sprinkle with toasted coconut. Chill for 4 hours or overnight.
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Garnish before serving and slice with a sharp knife.
Notes:
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Toast coconut in a dry skillet or oven until golden.
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Swap Cool Whip with homemade whipped cream if preferred.
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Make it dairy-free with coconut-based alternatives.
Details:
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chill time)
Yield: 8 servings