Description
No-Bake Coconut Cream Pie is a luscious dessert perfect for those who crave tropical flavors. The creamy filling made with coconut and vanilla pudding, combined with the lightness of whipped topping, creates a fluffy and smooth texture that melts in your mouth. Hints of sweetened shredded coconut throughout give each bite a delightful chew, while the graham cracker crust adds a nice crunchy contrast.
Ingredients
1 (9-oz) graham cracker crust (10-inch)
1 (3.4-oz) box coconut instant pudding
1 (3.4-oz) box vanilla instant pudding
1 cup heavy cream
1 ½ cups milk
1 tsp coconut extract
½ cup sweetened shredded coconut
1 (8-oz) tub of cool whip, thawed
Instructions
Prepare the Filling: In a large bowl, combine the milk, heavy cream, coconut instant pudding, vanilla instant pudding, and coconut extract. Using a handheld mixer, beat the mixture for about 2 minutes until it thickens.
Mix in the Coconut: Let the pudding mixture sit for 4-5 minutes to thicken further. Stir in the sweetened shredded coconut, ensuring it’s well distributed.
Fold in the Whipped Topping: Gently fold in the thawed cool whip, being careful not to deflate the mixture.
Assemble the Pie: Pour the coconut filling into the prepared graham cracker crust, smoothing the top with a spatula.
Chill: Garnish the top of the pie with extra toasted coconut, if desired. Place the pie in the refrigerator and chill for at least 4 hours or until firm.
Serve: Once set, slice and enjoy!
- Prep Time: 15 minutes
Nutrition
- Calories: 360