There’s nothing quite like a cool, creamy pie on a warm day, and this Creamy No-Bake Coconut Cream Pie delivers all the tropical flavor you crave without turning on your oven. Imagine a crisp graham-cracker and toasted-coconut crust giving way to a silky filling made from coconut milk, cream cheese, and instant pudding mix—and all you need is your mixer and refrigerator. I first made this pie for a backyard barbecue when the forecast threatened heat waves, and it disappeared faster than anyone could say “second slice.” The best part? You can prepare it in under half an hour and let the fridge do the rest of the work.
This pie balances textures beautifully: the buttery, slightly crunchy base contrasts with the fluffy, melt-in-your-mouth coconut cream. A ribbon of whipped-cream topping studded with toasted coconut and optional white-chocolate curls adds the final touch of elegance. Because there’s no baking involved, it’s perfect for summer potlucks, last-minute dinner parties, or any time you need an easy but impressive dessert.
In Part 1, we’ll gather our ingredients and tackle the foundation of the pie—the crust and the pudding-cream base. By the time we finish, you’ll have a chilled shell ready to cradle the filling. In Part 2, we’ll whip and fold the cream, assemble the pie, pipe the topping, and garnish for a show-stopping finish.
Ingredients
For the Crust
- 1½ cups (150 g) graham cracker crumbs
- ⅓ cup (75 g) toasted sweetened shredded coconut
- 6 Tbsp (85 g) unsalted butter, melted
For the Coconut Cream Filling
- 1 (5.1 oz/144 g) package instant vanilla pudding mix
- 1¼ cups (300 ml) coconut milk (well shaken)
- 1¼ cups (300 ml) whole milk
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
STEPS
- Make the Crust
In a medium bowl, combine the graham cracker crumbs, toasted shredded coconut, and melted butter. Stir until the mixture is evenly moistened and holds together when pressed. The toasted coconut adds extra flavor and crunch.
- Press & Chill
Transfer the crumb mixture to a 9″ (23 cm) pie pan. Press firmly into the bottom and up the sides using the back of a measuring cup or a flat glass. This ensures a compact, even shell. Refrigerate the crust while you prepare the filling—at least 15 minutes—so it sets firmly.
- Prepare the Pudding Base
In a separate bowl, whisk together the instant vanilla pudding mix, coconut milk, and whole milk until the mixture thickens slightly—about 2 minutes. The instant pudding provides structure and a silky coconut flavor. Set this mixture aside while you whip the cream cheese.
Filling, Topping, and Garnish
STEPS
- Beat the Cream Cheese
In a large bowl, use an electric mixer on medium speed to beat the 8 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, about 2 minutes. Scrape down the sides to ensure there are no lumps.
- Fold in the Pudding
Gently fold the prepared pudding base into the sweetened cream cheese mixture until fully combined and silky. The result should be a uniform coconut-vanilla custard, ready to be lightened with whipped cream. - Whip the Cream
Chill a clean bowl and beaters in the freezer for 5 minutes. Pour in 1 cup cold heavy whipping cream and whip on high speed until stiff peaks form. This stabilized whipped cream will give body to the filling. - Combine Filling
Carefully fold the whipped cream into the cream cheese–pudding mixture in two additions. Use a rubber spatula to cut through the center and gently lift the mixture from the bottom, folding until no streaks remain. Over-folding can deflate the whipped cream, so work quickly and lightly. - Fill the Crust
Spoon the coconut-cream filling into the chilled crust, smoothing the surface with an offset spatula. Cover loosely with plastic wrap and return to the refrigerator to begin setting—at least 1 hour. - Make the Topping
In a chilled bowl, whip the remaining 1 cup heavy cream with 2 Tbsp powdered sugar and 1 tsp vanilla extract on medium-high speed until medium-stiff peaks form. Transfer to a piping bag fitted with a large star tip (or use a zip-top bag with the corner snipped) for decorative swirls. - Decorate & Chill
Pipe or spread the whipped-cream topping over the pie in a classic rosette or wave pattern. Sprinkle with ¼ cup toasted shredded coconut and, if desired, garnish with white chocolate curls or mini chocolate chips. Refrigerate the finished pie for at least 3 more hours (or overnight) to ensure the filling is fully set before slicing.
FAQs and Conclusion
Q1: How far in advance can I assemble this pie?
You can prepare through Step 8 (filling the crust) and refrigerate, covered, for up to 24 hours. Complete Steps 9–10 (topping and final chill) just before serving to maintain the freshest texture and appearance.
Q2: My filling was too runny—what went wrong?
Make sure you whip both portions of heavy cream to the correct peak stages (stiff for the filling, medium-stiff for the topping). Also, allow at least 4 hours (preferably overnight) of chilling so the pudding and cream cheese set fully.
Q3: Can I use light or coconut whipped topping instead of heavy cream?
Substituting non-dairy or lighter whipped toppings may alter the texture and stability—these alternatives often deflate or weep faster. For best results, stick with real heavy cream.
Q4: How should I store leftover pie?
Cover the pie loosely with plastic wrap or a pie dome and refrigerate for up to 3 days. Avoid airtight sealing directly on the topping to preserve the piped design.
Q5: Can I make this gluten-free?
Yes—swap the graham cracker crumbs for a gluten-free graham or shortbread crumb. Ensure your toasted coconut and instant pudding mix are certified gluten-free.
Q6: Any tips for perfect toasted coconut?
Spread the coconut on a baking sheet and toast in a 325 °F oven for 5–7 minutes, stirring halfway, until just golden. Watch closely—it can burn quickly.
Conclusion
This Creamy No-Bake Coconut Cream Pie is proof that you can achieve a show-stopping, tropical dessert without ever turning on the oven. A crisp, buttery crust packed with toasted coconut provides the perfect foundation for a luxuriously smooth filling of coconut-kissed pudding and cream cheese. Topped with cloud-like whipped cream, a final shower of toasted coconut, and optional white-chocolate curls or mini chips, it’s the ultimate make-ahead treat for warm-weather gatherings or any time you need an effortless yet elegant dessert. Slice, serve, and enjoy a taste of the islands—no baking required!
Description
A luscious, tropical treat that comes together without turning on the oven. A crisp graham–coconut crust gives way to a silky coconut custard filling, crowned with billowy whipped cream and toasted coconut. Perfect for potlucks, summer gatherings, or any time you crave a cool, creamy dessert.
For the Coconut-Graham Crust
1½ cups (150 g) graham cracker crumbs
½ cup (45 g) sweetened shredded coconut, toasted
⅓ cup (67 g) granulated sugar
6 Tbsp (85 g) unsalted butter, melted
For the Coconut Cream Filling
1¼ cups (300 ml) full-fat coconut milk (shake can well)
¾ cup (180 ml) heavy cream
⅔ cup (135 g) granulated sugar
3 Tbsp cornstarch
¼ tsp fine salt
3 large egg yolks
1 tsp vanilla extract
1 tsp coconut extract (optional, for extra coconut punch)
½ cup (45 g) sweetened shredded coconut, toasted
For the Whipped Topping
1 cup (240 ml) heavy whipping cream, very cold
2 Tbsp powdered sugar, sifted
1 tsp vanilla extract
2 Tbsp toasted coconut, for garnish
1️⃣ Toast the coconut:
Preheat oven to 325 °F (160 °C). Spread shredded coconut on a baking sheet and toast 5–7 minutes, stirring halfway, until golden. Watch carefully to avoid burning. Let cool.
2️⃣ Make the crust:
In a bowl, stir together graham crumbs, ½ cup toasted coconut, and sugar. Pour in melted butter and mix until evenly moistened. Press firmly into the bottom and up the sides of a 9″ pie plate. Chill in the fridge while you prepare the filling.
3️⃣ Combine dry and wet:
In a medium saucepan, whisk sugar, cornstarch, and salt. In a separate bowl, whisk yolks with ¼ cup coconut milk until smooth.
4️⃣ Cook the custard:
Stir remaining 1 cup coconut milk and the heavy cream into the sugar mixture. Cook over medium heat, whisking constantly, until it thickens and just begins to bubble, about 5–7 minutes.
5️⃣ Temper the yolks:
Gradually whisk about ½ cup hot mixture into the yolks, then pour yolk mixture back into the saucepan, whisking constantly. Cook 1–2 minutes more until very thick.
6️⃣ Finish the filling:
Remove from heat and stir in vanilla, coconut extract (if using), and remaining ½ cup toasted coconut. Pour filling into chilled crust. Smooth the top, press plastic wrap onto the surface, and refrigerate at least 4 hours (or overnight) until fully set.
7️⃣ Whip the topping:
In a cold bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
8️⃣ Assemble & serve:
Remove plastic from pie. Spread or pipe whipped cream over the filling. Sprinkle with extra toasted coconut. Slice with a hot, clean knife and serve chilled.
Notes
Dairy-Free Option: Use full-fat coconut cream for both the filling and topping, and substitute vegan whipped topping for the cream.
Make-Ahead: Pie can be assembled up to 24 hours ahead; keep covered in the refrigerator.
Coconut Variations: Stir 2 Tbsp shredded unsweetened coconut into the whipped cream for extra texture.
Storage: Keep covered in the fridge up to 3 days; let sit 10 minutes at room temperature before serving for the best texture.
- Prep Time: 20 min
- Cook Time: 4 hrs