Name: No Bake Coconut Cream Pie
Prep time: 30 min
Total time: 240 min
Ingredients: 2 packages instant coconut cream pudding mix (3.4 ounces each); 2 cups whole milk (Use cold for best results.); 1 cup sweetened shredded coconut (Divided use.); 8 ounces thawed whipped topping (Cool Whip) (Divided use.); 1 9 inch graham cracker crust

Jump to Recipe

If you’re searching for a dessert that’s lusciously creamy, loaded with tropical flavor, and impossibly quick to pull together, then you’re in for a treat with No Bake Coconut Cream Pie. Imagine a dreamy slice that’s cool, coconutty, and always the first to vanish at potlucks—a taste of summer in every bite! Growing up, my grandmother used to swear by anything coconut, insisting, “If dessert doesn’t have coconut, is it really dessert?” This easy pie has become a staple in my kitchen, especially for last-minute celebrations or those warm days when I refuse to turn on the oven.

What makes it particularly special is just how simple it is—there’s no baking, minimal prep, and maximum joy. It’s the perfect sweet treat for busy families and new bakers alike. If you love easy pies, you might also want to check out my popular No Bake Oreo Cheesecake, which is another crowd-pleaser! Give this coconut cream pie a try—it might just become your new favorite!

What is No Bake Coconut Cream Pie?

Ever wondered what makes a No Bake Coconut Cream Pie so irresistible—besides the obvious promise of not having to deal with the oven? The name says it all: a rich and creamy pie loaded with coconut flavor, set perfectly in a graham cracker crust without a single minute of baking. Why is it called no bake? Because all you need is a whisk, a bowl, and a little fridge time! It’s the answer for anyone who believes “the way to a man’s heart is through his stomach,” or anyone who simply loves an easy, satisfying dessert. The only thing left to do? Try it for yourself and see just how fast it disappears from your fridge!

Why You’ll Love This

No Bake Coconut Cream Pie is the ultimate dessert for coconut lovers—packed with a rich coconut pudding, a light whipped topping, and plenty of sweet, shredded coconut. Not only is it a wallet-friendly option compared to buying specialty pies, every bite tastes like a getaway to a tropical island without the hefty price tag. The graham cracker crust adds a buttery, crunchy base, while the pillowy whipped topping and toasted coconut sprinkled on top give it a show-stopping finish.

Unlike a traditional coconut cream pie that requires eggs, stovetop cooking, and careful baking, this version is nearly foolproof. You can even mix and match toppings—try it with a drizzle of dark chocolate or a sprinkle of chopped macadamia nuts for a fun twist. If you enjoyed my Creamy Banana Pudding Pie, you’ll absolutely swoon over the coconut-forward flavors here. Don’t wait—add these simple ingredients to your next shopping list and bring a taste of the tropics to your table!

How to Make

Quick Overview

One of the best features of a No Bake Coconut Cream Pie is that you don’t need to be a professional baker or devote hours to the kitchen. With just six approachable ingredients—and thirty minutes of active time—you’ll have a decadent, crowd-pleasing dessert that’s ready to chill in the fridge with zero fuss. The filling is made extra creamy with instant coconut pudding and fluffy whipped topping, making this pie a standout at any gathering or family dinner.

No Bake Coconut Cream Pie topped with toasted shredded coconut

Ingredients

2 (3.4 ounces each) packages instant coconut cream pudding mix
2 cups whole milk
1 cup sweetened shredded coconut, divided use
8 ounces thawed whipped topping, divided use (Cool Whip)
9 inch graham cracker crust

Step-by-Step

In a large mixing bowl, combine the instant coconut cream pudding mixes with the cold whole milk. Whisk for about 2 minutes until the mixture is smooth and starts to thicken.
Fold in ½ cup of the sweetened shredded coconut and 4 ounces of the whipped topping into the pudding mixture. Stir gently until well combined and the mix is creamy and fluffy.
Pour the coconut pudding filling into the prepared 9-inch graham cracker crust. Spread evenly with a spatula to create a smooth, level surface.
Top the pie filling with the remaining whipped topping, spreading it gently over the entire surface.
Sprinkle the remaining ½ cup sweetened shredded coconut evenly over the top for an extra burst of coconut flavor and a beautiful finish.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set and perfectly chilled.
Slice, serve, and enjoy your effortless, delicious no bake coconut cream pie!

What to Serve No Bake Coconut Cream Pie With

When serving No Bake Coconut Cream Pie, you have lots of delicious options to round out your dessert spread! Pair it with a side of fresh tropical fruit—like pineapple or mango slices—to keep with the island vibes. If you’re hosting a summer meal, offer it alongside a light mint iced tea or coconut-infused coffee. For a festive touch, serve the pie after a meal of grilled teriyaki chicken or shrimp skewers—it’s the ultimate cool, creamy finish to a backyard feast. Feeling extra indulgent? Add a scoop of vanilla or coconut ice cream on the side for an unforgettable dessert plate.

Top Tips for Perfecting

For even more coconut flavor, toast the shredded coconut in a dry skillet for a few minutes before sprinkling it over your pie. This adds a lovely crunch and rich aroma.
If you can’t find coconut cream pudding mix, vanilla pudding with a few drops of coconut extract works in a pinch.
Be sure to use cold, whole milk for best results—the pudding needs a bit of fat to set up nice and creamy.
Allow plenty of chill time; at least 4 hours in the fridge helps the pie slice cleanly and hold its shape.
If your graham cracker crust looks a bit crumbly, press it more firmly into the pie plate before adding your filling.

Storing and Reheating Tips

To keep your No Bake Coconut Cream Pie tasting fresh, wrap leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. The pie will stay delicious for up to 4 days—though it’s rare for it to last that long! If you’d like to freeze your pie, wrap individual slices in plastic and aluminum foil, then store in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before serving. This pie is best enjoyed cold, so there’s usually no need to reheat—just place a chilled slice on your plate and dive in!

FAQs

Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream works beautifully; just whip 1 cup cold heavy cream with 2 tablespoons sugar until stiff peaks form and use in place of the Cool Whip.

Can I substitute the graham cracker crust for something else?
Yes! A chocolate cookie crust or vanilla wafer crust is a fantastic alternative and adds a fun twist to the classic flavor.

What if I can’t find coconut cream pudding mix?
You can use vanilla instant pudding and add a teaspoon of coconut extract for a similar flavor profile.

How long does this pie need to chill before serving?
At least four hours in the refrigerator is best, but overnight is even better for a perfectly set pie.

Can I make this pie dairy-free?
Definitely! Use a plant-based milk (make sure it’s unsweetened and thick) and a dairy-free whipped topping to keep the pie vegan-friendly.

Conclusion

No Bake Coconut Cream Pie is the epitome of easy, crowd-pleasing desserts—creamy, coconutty, and effortlessly assembled in just minutes. Whether you’re new to no bake pies or a lifelong coconut enthusiast, this recipe is sure to win hearts and taste buds alike. Try it at your next gathering, bring it along to a summer picnic, or simply treat yourself to a little tropical escape at home. And if you love this recipe, don’t forget to check out the other simple, family-friendly desserts on the blog. Enjoy every silky, coconut-filled bite!