No-Bake Coconut Cream Pie

Name: No-Bake Coconut Cream Pie
Prep time: 12 min
Cook time: 5 min
Total time: 6 h 17 min
Yield: 9 servings
Ingredients: 1 pre-made graham cracker crust (metal tray with removable plastic lid); 3/4 cup sweetened shredded coconut (can swap for unsweetened + sprinkle sugar if preferred); 1 packet coconut cream instant pudding mix (3.4-ounce size); 1 packet vanilla instant pudding mix (3.4-ounce size); 2 cups whole milk (can use 2% or coconut milk for twist); 1 teaspoon coconut extract (vanilla extract for subtler flavor); 8 ounces extra creamy whipped topping (like Cool Whip, thawed)

By Emma

Certified Culinary Professional

Published on 04 February 2026 • Recipe tested & approved

No oven. No fuss. Just toasted coconut, instant pudding, whipped topping, in a graham crust. Toast coconut until golden, smells nutty, watch the color not burn. Mix pudding with milk and coconut extract until soft set—whisk till you feel the thickening start. Fold in half the whipped topping, keep it airy. Slap it into the crust. Top with rest of whip. Sprinkle cooled toasted coconut fat flakes on top. Chill six-plus hours, ideally overnight. Slice chilled, hold shape. Keeps nicely covered in fridge. Use coconut extract for depth, adjust sweetness or coconut level to taste. Treats like this skip baking but still hit creamy coconut notes clean.

Prep: 12 min

Cook: 5 min

Total: 6h 17min

Servings: 9 servings

#no-bake #coconut #dessert #instant pudding #easy pie #graham crust

No fuss. Work around a busy schedule. No oven heat. That toasted coconut smell hitting the air tells you it’s almost done before you even look. Instant pudding is your friend here, but don’t just whisk and dump. Watch the thickness, feel the shift with your whisk—like little clouds forming in a sky of milk and extract. Folding whipped cream in is the trick that keeps things airy, no dense paste. The pre-made crust in a metal pan with a plastic lid—genius for transport and chilling, gained wisdom from past disasters when pies fell apart or lids stuck. Toasted coconut flakes on top add texture and toasted sweetness, flakes that crackle when bitten. Chill is mandatory; no skipping or shortcuts. Slice it cold, thin, so pie layers hold their shape. Day-old slices taste better, believe me. Took trial and error to nail the steps, but once you feel it, see it, know it—you can’t go wrong.

Ingredients

1 pre-made graham cracker crust (metal tray with removable plastic lid)
3/4 cup sweetened shredded coconut (can swap for unsweetened + sprinkle sugar if preferred)
1 packet coconut cream instant pudding mix (3.4-ounce size)
1 packet vanilla instant pudding mix (3.4-ounce size)
2 cups whole milk (can use 2% or coconut milk for twist)
1 teaspoon coconut extract (vanilla extract for subtler flavor)
8 ounces extra creamy whipped topping (like Cool Whip, thawed)

About the ingredients

Using a premade crust saves time but make sure it’s a sturdy metal tray type with a removable lid—makes chilling and moving it safer. Toasting coconut smells divine but requires vigilance; coconut browns fast and burns easily. Sweetened coconut lends more sugar; if unsweetened, add a pinch more sugar to the pudding mixture or dust the top with powdered sugar. Instant pudding mix is convenient but check for gluten or allergens if needed; vanilla plus coconut cream packets balance flavor better than straight coconut alone, offers creaminess without weighing down. Whole milk gives richness but 2% or coconut milk can tweak fat content and flavor, coconut milk boosts coconut punch but might affect texture, test your brand. The whipped topping fold keeps the pie from feeling dense; skip or overmix it, and textures turn wrong. Coconut extract is the secret weapon; use vanilla if none around, but flavor shifts to a subtler note.

Method

Lift off the plastic lid, keep the crust inside that metal tray. Put that tray onto a big plate. Supports it while chilling and moving it around later.
Toast the shredded coconut in a dry skillet on medium-high. Stir, stir, watch it change from white to a light tan, smell that toasty aroma and crunchiness start. About 3-5 minutes, don’t wander or risk burnt bitter flakes.
Dump toasted coconut onto a plate to cool. Don’t skip this or your topping will wilt from residual heat.
Slap both pudding packets into a large bowl. Pour in 2 cups whole milk and the teaspoon of coconut extract. Whisk vigorously for roughly 2-3 minutes. Look for that soft-set stage, thicker, no lumps lingering. If it feels runny still, keep going.
Fold in half the whipped topping (4 ounces, half tub). Use a rubber spatula. Gentle folding to avoid deflating. Keeps the pie filling light but creamy.
Spread this luscious coconut pudding mixture into your crust, smooth the surface with an offset spatula or the back of a spoon; makes for cleaner slices later.
Now take the remaining whipped topping, spread it evenly over the whole top, a solid whipped layer that’ll hold the garnish and keep the pie moist.
Sprinkle the cooled toasted coconut over the whipped cream top. Don’t pile too thick; you want to see layers and hear a crunch.
Cover loosely with plastic wrap and chill for at least 6 hours. Overnight is best. The crust will set, filling firm up just right.
Slice cold. Use a warm knife to get cleaner cuts. Otherwise, filling may smear or crack.
If lacking a premade crust, crush graham crackers with melted butter, pack firmly in pan, chill until firm. Could substitute digestive biscuits or vanilla wafers.
Extra twist? Stir in finely chopped pineapple or lemon zest into pudding for tropical zing. Another idea, sprinkle toasted almonds along with coconut for texture pop.

Cooking tips

Remove the crust’s plastic lid carefully and keep the crust on the metal tray; stabilizes the pie for chilling and prevents tipping mishaps—been there, learned the hard way. Toast the coconut dry over medium-high heat, stirring constantly; visual cues are key here—coconut goes from pale white to light golden brown with an intensified aroma. Don’t leave it unattended or the aroma will shift to burnt fast. Cool the coconut immediately—hot coconut flakes will soften the whipped topping and ruin texture. When whisking pudding and milk, watch for soft set—thickening that will hold its shape slightly on the whisk but still wobble just a bit. Folding in half the whipped topping keeps the filling airy but creamy—avoid stirring vigorously or you deflate the whole mousse effect. Spread the filling carefully into the crust for an even base layer. Then the remaining whipped topping smooths the whole top; this acts as a moisture sealant and adds lightness. Garnish cooled toasted coconut gently; if warm it will melt whipped topping or clump. Chill the pie at minimum 6 hours but overnight elevates stability and flavor melding; no shortcuts! Use a warm knife held under running hot water then wiped dry before slicing to prevent cracking or shredding. If that crust lid is missing, transfer pie to a plate carefully and chill covered with foil or plastic wrap. For a twist, add citrus zest or tiny pineapple chunks folded into pudding for a surprise pop; or mix toasted almonds into the topping for crunch variation.

Chef's notes

💡 Toast shredded coconut on medium-high heat. Watch closely—aroma shifts from faint to nutty deep fast. Color shifts from white, pale gold, then quickly darker. Stop right before brown. Burnt flakes kill texture, bitter aroma ruins topping. Cool coconut immediately on plate; residual heat melts whipped cream, turns topping soggy. All timing depends on your stove. Stir constantly. Don’t wander.
💡 Whisk instant pudding and milk with extract till soft-set. Look carefully—mix thickens, slightly jiggles but no lumps. Runny means more whisking. Whisk longer if needed. Folding half the whipped topping next keeps air in. Stirring or beating deflates mousse-like texture. Use rubber spatula, fold gently. Don’t rush folding. It sets light airy filling that isn’t dense.
💡 Spread pudding mixture into crust evenly. Use offset spatula or spoon back. Smoothing surface crucial. Rough surface causes uneven slices, messy cuts later. Afterward, top with remaining whipped topping, spread uniformly. Acts like moisture barrier and smooth finish. Garnish cooled coconut flakes gently—warm flakes harsh on soft whipped top; topping melts or clumps.
💡 Chill minimum 6 hours, overnight better. Crust firms, filling thickens. Shortening chill shortens firm set. Cover loosely with plastic wrap to prevent fridge odors but don’t seal airtight, condensation forms. Slicing cold matters. Use warm knife dipped in hot water then dried, slice slowly. Warm knife cuts cleanly through layers, no smearing. Cold but not frozen pie slices better, holds shape well.
💡 Premade crust is convenience. Metal tray with removable lid best for stability and transport. If missing, crush grahams, mix melted butter, pack firmly, chill well. Alternatives: digestive biscuits, vanilla wafers—affect sweetness and flavor. Milk choice impacts richness—whole milk richer, 2% lighter, coconut milk adds coconut punch but risk texture change. Choose based on preference, test your pudding brand for consistency.

Common questions

How to know when toasted coconut is done?

Aroma strongest clue. Smell nutty, toasty but not burnt. Color moves white to pale gold fast. Stir often. Burnt flakes taste bitter, no crunch. Cool immediately. Timing varies stove to stove.

Can I skip whipped topping?

You lose airiness. Folding whipped topping in keeps filling light. Without it, texture dense, paste-like. Alternative: whip cream fresh, fold carefully. More effort but fresher flavor. Don’t stir vigorously or you’ll deflate mousse.

Pie filling too runny?

Whisk longer. Look for thickening on whisk, mix should slightly wobble, hold shape. If still runny, chill longer, filling firms as it sets. Instant pudding powders vary by brand, some need more time or mixing.

Best way to store leftovers?

Cover loosely with plastic wrap or container lid. Refrigerate. Pie lasts 3-4 days. Avoid airtight wrapping or wraps tight to pie skin; condensation softens crust or topping. If crust softens, re-chill before serving. Day-old slices hold shape better.