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No Bake Coconut Cream Pie

A tropical and creamy dessert that combines the flavors of coconut and rich pudding, perfect for impressing guests without the fuss of baking.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 recipe Golden Oreo Crust (or Graham Cracker or Shortbread)
For the filling
  • 2 boxes (3.4 ounces each) Instant Vanilla Pudding Mix or Coconut Pudding Mix
  • 3.5 cups whole milk Use full-fat for the creamiest texture.
  • 2 cups shredded sweetened coconut Can substitute part with flaked almonds for texture.
For the topping
  • 1-2 cups Cool Whip or Fresh Whipped Cream For topping before serving.
  • 1 cup toasted coconut Toast low and slow for best results.

Method
 

Preparing the crust and filling
  1. Chill your pie crust while making the filling.
  2. In a large bowl, add pudding mix and milk, whisking until smooth. If using coconut pudding, mixture may be lumpy; let sit for 5 minutes to soften.
  3. Stir in coconut and pour the mixture into the chilled pie crust.
Chilling
  1. Cover the pie and chill for at least 3 to 4 hours before serving.
Serving
  1. Before serving, top with whipped cream and toasted coconut.

Notes

Store covered in the refrigerator for up to 3 days. For a firmer set, reduce milk by 1/2 cup and gently fold in whipped cream after the pudding has thickened.