On sweltering summer days when turning on the oven feels like a crime, this No Bake Coconut Cream Pie is my secret weapon. I first discovered this recipe during a particularly hot August when I promised to bring dessert to a friend’s barbecue. The cool, creamy filling and tropical coconut flavor were such hits that it’s now my most requested summer dessert!

Why You’ll Love This Recipe

This No Bake Coconut Cream Pie is everything a summer dessert should be – cool, creamy, and incredibly easy to make. The combination of real coconut milk and shredded coconut creates authentic tropical flavor, while the graham cracker crust provides the perfect buttery contrast to the silky filling.

Perfect for potlucks, summer gatherings, or any time you want an impressive dessert without turning on the oven. Best of all, you can make it ahead of time, and it actually gets better after a day in the refrigerator!

Ingredients & Equipment

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tablespoons melted butter
• 1/4 cup toasted coconut (optional)

For the Filling:

• 2 (3.4 oz) packages instant vanilla pudding mix
• 1 (14 oz) can full-fat coconut milk, well shaken
• 1 cup cold whole milk
• 1 teaspoon coconut extract
• 2 cups sweetened shredded coconut
• 1 (8 oz) package cream cheese, softened
• 1 cup heavy whipping cream

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 cup toasted coconut

Equipment Needed:

• 9-inch pie dish
• Electric mixer
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Plastic wrap

Step-by-Step Instructions

1. Prepare the Crust (10 minutes)

• Mix graham cracker crumbs, sugar, and melted butter
• Press mixture firmly into pie dish
• Refrigerate while preparing filling

1. Make the Filling Base (10 minutes)

• Beat cream cheese until smooth
• Whisk together pudding mixes, coconut milk, and regular milk
• Let stand 5 minutes until thickened
• Fold in coconut extract and shredded coconut

1. Prepare the Whipped Cream (5 minutes)

• Beat heavy cream until soft peaks form
• Fold into pudding mixture

1. Assemble the Pie (5 minutes)

• Pour filling into prepared crust
• Smooth top with spatula
• Refrigerate at least 4 hours or overnight

1. Final Decoration (5 minutes)

• Beat remaining cream with powdered sugar
• Spread or pipe onto chilled pie
• Sprinkle with toasted coconut

Pro Tips

• Chill the mixing bowl and beaters for perfect whipped cream
• Toast coconut in advance and let cool completely
• Use full-fat coconut milk for best texture
• Make sure cream cheese is fully softened to prevent lumps

Variations & Substitutions

Make it Lighter:

• Use reduced-fat cream cheese
• Substitute light coconut milk
• Use sugar-free pudding mix

Crust Options:

• Vanilla wafer crust
• Store-bought graham cracker crust
• Shortbread cookie crust

Flavor Twists:

• Add crushed pineapple (well-drained)
• Mix in chopped macadamia nuts
• Drizzle with chocolate sauce
• Add banana slices between layers

Storage Instructions

Refrigerator Storage:

• Cover tightly with plastic wrap
• Keeps for up to 5 days
• Best eaten within 3 days

Freezer Storage:

• Can be frozen without topping
• Wrap well in plastic and foil
• Freeze up to 2 months
• Thaw overnight in refrigerator

Common Issues & Solutions

Problem: Runny Filling

• Make sure coconut milk is well-shaken
• Allow pudding to set completely
• Whip cream to stiff peaks

Problem: Crumbly Crust

• Add more melted butter
• Press firmly into pan
• Chill thoroughly before filling

FAQs

Can I make this pie ahead?
Yes! It’s actually better made 1 day ahead. Add topping just before serving.

Why isn’t my filling setting?
Make sure to use instant pudding mix, not cook-and-serve.

Can I use homemade whipped cream for topping?
Absolutely! It’s fresher and more flavorful than store-bought.

How do I toast coconut?
Spread on baking sheet, toast at 350°F for 5-10 minutes, stirring occasionally.

Can I use coconut pudding instead of vanilla?
Yes! This will intensify the coconut flavor.

This No Bake Coconut Cream Pie is more than just a dessert – it’s a little slice of tropical paradise that you can enjoy any time. The combination of creamy filling, crunchy coconut, and buttery crust makes every bite a perfect balance of flavors and textures. Remember, the key to success is giving it enough time to chill and set properly.