Ingredients
1 (9-inch) graham cracker crust (prepared or homemade)
8 oz cream cheese, softened
1 cup cold full-fat canned coconut milk
1/2 cup whole milk
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon coconut extract
1 cup sweetened shredded coconut, toasted
1.5 cups whipped topping (like Cool Whip) or stabilized whipped cream
Instructions
Step 1: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to prevent any lumps in your No-bake Coconut Cream Pie.
Step 2: Slowly add the coconut milk, whole milk, and coconut extract to the cream cheese, beating on low speed until combined.
Step 3: Sprinkle the instant vanilla pudding mix over the liquid mixture. Whisk vigorously for 2 minutes until the mixture begins to thicken significantly.
Step 4: Gently fold in 1/2 cup of the toasted coconut and 1 cup of the whipped topping until the No-bake Coconut Cream Pie filling is uniform and fluffy.
Step 5: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
Step 6: Refrigerate the No-bake Coconut Cream Pie for at least 4 hours, or until firmly set.
Step 7: Before serving, top with the remaining whipped topping and the rest of the toasted coconut for a beautiful finish.
Notes
For best results, toast your coconut in a skillet over medium heat for 3-5 minutes until golden brown. This adds an essential depth of flavor to the No-bake Coconut Cream Pie.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg