There are few desserts that capture the essence of warm weather and effortless indulgence quite like a No-Bake Coconut Cream Pie. It’s everything you want in a summer treat: creamy, tropical, sweet without being heavy, and best of all — there’s no oven required. Whether you’re whipping it up for a barbecue, a family dinner, or a laid-back afternoon indulgence, this coconut pie delivers maximum flavor with minimal effort.
Made with instant pudding mix, sweetened shredded coconut, and a store-bought crust, it’s the kind of foolproof dessert that looks fancy but comes together in under 20 minutes of prep. After a chill in the fridge, it’s ready to serve, offering a silky, custard-like texture with every bite.
This article walks you through the full recipe, step-by-step instructions, tips, variations, nutritional information, and more — everything you need to make this your new go-to no-bake dessert.
Why You’ll Love This Coconut Cream Pie
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No baking required: Ideal for hot days or when your oven is busy with other dishes.
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Minimal ingredients: Only 6 main ingredients, many of which are pantry staples.
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Quick prep time: Takes about 20 minutes to put together.
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Make-ahead friendly: Perfectly sets overnight, making it great for prepping in advance.
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Kid-friendly and crowd-pleasing: A guaranteed favorite with its creamy texture and tropical flavor.
Ingredients (US Cups & Measures)
Here’s what you need to create this dreamy pie:
For the Pie:
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1 pre-made 9-inch crust (graham cracker or Golden Oreo crust — both work beautifully)
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2 boxes (3.4 oz each) of instant coconut pudding mix
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3½ cups whole milk (cold)
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2 cups sweetened shredded coconut
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1–2 cups whipped topping (like Cool Whip or any stabilized whipped cream)
For the Topping:
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1 cup toasted coconut or crushed cookies (Golden Oreos, vanilla wafers, or graham crackers)
Kitchen Tools Needed
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Mixing bowl (medium to large)
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Whisk or electric hand mixer
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Rubber spatula
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Measuring cups
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Refrigerator-safe pie plate (if not using a pre-formed crust)
Step-by-Step Instructions
Step 1: Make the Filling
In a large mixing bowl, combine the instant coconut pudding mix with cold whole milk. Use a whisk or electric hand mixer to blend until the mixture thickens. This usually takes about 2–3 minutes.
Once the pudding mixture is thick, fold in the sweetened shredded coconut using a rubber spatula. Be gentle to keep the texture light and fluffy.
Step 2: Assemble the Pie
Pour the coconut pudding mixture into your pre-made pie crust. Use the back of a spoon or a spatula to spread it evenly and smooth the surface.
At this point, the pie may still seem a bit soft. Don’t worry — the magic happens in the fridge.
Step 3: Chill the Pie
Cover the pie loosely with plastic wrap or foil and place it in the refrigerator for at least 2 to 3 hours. For best results and a firmer set, let it chill overnight.
During this time, the pudding mixture will fully set and the coconut will meld beautifully into the custard.
Step 4: Add the Whipped Topping
Once the pie is fully set and chilled, spread your whipped topping evenly over the surface. You can swirl it with a spoon for a decorative look or use a piping bag with a star tip for a fancier finish.
Step 5: Decorate and Serve
Top the pie with toasted coconut or crushed cookies for added texture and presentation. To toast coconut, place it in a dry skillet over medium heat, stirring constantly for 3 to 5 minutes until golden and fragrant.
Once decorated, slice the pie into 8 to 10 generous portions and serve chilled.
Tips for Success
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Use instant pudding mix only
Cook-and-serve pudding requires stovetop heat and won’t set the same way in a no-bake pie. -
Stick to whole milk
Whole milk provides the best creamy texture and structure. Lower-fat or plant-based milks may yield a thinner filling that doesn’t set as well. -
Toast your coconut for maximum flavor
Toasted coconut enhances both flavor and visual appeal. Always keep an eye on it while toasting to avoid burning. -
Chill overnight if possible
While 2–3 hours is enough, chilling overnight gives the pie better structure and flavor development. -
Stabilize homemade whipped cream
If you prefer not to use whipped topping, make your own whipped cream but stabilize it with powdered sugar or gelatin so it holds up. -
Customize the crust
Try an Oreo crust, a shortbread crust, or even a chocolate cookie crust for a twist on flavor.
Variations and Substitutions
This pie is incredibly versatile. Here are a few ideas to make it your own:
Chocolate Coconut Pie
Replace one box of coconut pudding mix with chocolate pudding. Top with chocolate shavings and toasted coconut for a decadent twist.
Tropical Fruit Coconut Pie
Add a layer of sliced pineapple, mango, or banana over the crust before adding the pudding mixture. This adds a refreshing fruity note.
Almond Joy-Inspired Pie
Add chopped almonds and mini chocolate chips into the pudding mix. Use an Oreo crust and drizzle chocolate sauce over the top.
Gluten-Free Version
Use a certified gluten-free pie crust and make sure your pudding mix is gluten-free (most instant pudding mixes are, but check labels).
Vegan Version
Use a plant-based milk that thickens well (like canned coconut milk), a vegan instant pudding mix, and a vegan whipped topping. Note: set time may be longer and texture may differ slightly.
Make-Ahead and Storage Instructions
Make-Ahead
This pie is perfect for making ahead of time. You can assemble it completely (except for topping) up to 24 hours in advance. Just store it covered in the refrigerator.
Add the whipped topping and decorations just before serving for the freshest presentation.
Storage
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Refrigerator: Store covered in the fridge for up to 4 days.
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Freezer: You can freeze the pie (without whipped topping) for up to 1 month. Thaw overnight in the refrigerator before serving. The texture may be slightly different but still enjoyable.
Nutritional Information (Per Serving)
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Calories: Approximately 448 kcal
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Fat: 22g
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Carbohydrates: 58g
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Sugar: 38g
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Protein: 4g
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Fiber: 2g
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Servings: 8 to 10 slices per pie
Note: Nutritional values will vary based on brand of ingredients used.
Frequently Asked Questions (FAQs)
Can I use homemade pudding?
This recipe is designed for instant pudding only. Homemade pudding typically requires cooking and may not set the same way in a no-bake format.
Can I skip the whipped topping?
You can, but it adds a creamy, airy finish that balances the denser pudding filling. You could also use stabilized whipped cream as a substitute.
What if I can’t find coconut pudding?
If coconut pudding isn’t available, use vanilla or French vanilla instant pudding and add 1 teaspoon of coconut extract to the milk when mixing. Fold in extra shredded coconut for flavor and texture.
Can I make this in individual servings?
Absolutely. You can divide the mixture into mini tart shells, small mason jars, or cups. This makes for perfect party desserts or meal-prepped sweets.
Serving Ideas
Pair a slice of coconut cream pie with:
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Iced coffee or cold brew
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Fresh tropical fruit salad
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Coconut or vanilla ice cream
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Lime zest or pineapple chunks on the side
If you’re entertaining, serve this pie as part of a dessert buffet with other no-bake treats like banana pudding, strawberry shortcake jars, or chocolate mousse.
A Final Word
This No-Bake Coconut Cream Pie is the embodiment of easy luxury. With its silky filling, tropical flavors, and satisfying crunch, it’s a dessert that works just as well for casual potlucks as it does for special celebrations. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe delivers every time — no oven, no hassle, and no stress.
If you’re looking for something quick, crowd-pleasing, and cool for summer (or any time you want to avoid the oven), this pie checks all the boxes.