Coconut Cream Pie Recipe

Introduction

Coconut Cream Pie is a luscious, no-bake dessert that combines creamy coconut pudding with fluffy cream cheese and whipped topping. It’s easy to prepare and perfect for a sweet treat anytime you crave something tropical and refreshing.

Ingredients

• 3 ounce box instant coconut cream Jell-O pudding
• 2 cups whole milk
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 8 ounce container Cool Whip topping, thawed
• 1 cup sweetened coconut flakes
• Toasted coconut flakes, for serving
• Graham crackers, Nilla Wafers, or banana, for serving

Instructions

1. Step 1: In a large bowl, combine the instant coconut cream pudding powder with the whole milk. Whisk vigorously for 2 minutes until the mixture is very thick, then set aside.
2. Step 2: In another large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until combined and fluffy.
3. Step 3: Add the thawed Cool Whip to the cream cheese mixture and continue mixing until fully combined, then gently fold in the sweetened coconut flakes.
4. Step 4: Carefully combine the thickened pudding mixture with the cream cheese and Cool Whip mixture until smooth and well blended.
5. Step 5: Refrigerate the combined mixture for 1 to 2 hours to allow it to thicken and set completely.
6. Step 6: Before serving, sprinkle toasted coconut flakes over the top for added texture and flavor. Serve alongside graham crackers, Nilla Wafers, or fresh banana slices.

Tips & Variations

• For extra coconut flavor, lightly toast the sweetened coconut flakes before folding them in.
• You can substitute the Cool Whip with homemade whipped cream for a fresher taste.
• Serve the pie in individual cups layered with crushed graham crackers or wafers for a fun twist.
• If you prefer a sweeter pie, increase powdered sugar by 1/4 cup.

Storage

Store the coconut cream pie covered in the refrigerator for up to 3 days. Re-chill before serving if it softens. This pie is best enjoyed chilled and should not be frozen, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to 2 days in advance. Keep it covered and refrigerated until ready to serve to maintain freshness and texture.

What can I use if I don’t have instant coconut cream pudding mix?

You can substitute with regular vanilla instant pudding mix and add 1/2 cup of coconut milk or coconut extract to enhance the flavor, though the texture and taste will differ slightly.

Coconut Cream Pie Recipe

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★★★★★

4.5 from 91 reviews

This Coconut Cream Pie is a luscious, no-bake dessert featuring a rich blend of instant coconut pudding, cream cheese, and whipped topping. Perfectly creamy with a delightful coconut flavor and a crunchy toasted coconut topping, it’s a quick and easy treat that pairs wonderfully with graham crackers, Nilla Wafers, or sliced bananas.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Filling

• 3 ounce box instant coconut cream Jell-O pudding
• 2 cups whole milk
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 8 ounce container Cool Whip topping, thawed
• 1 cup sweetened coconut flakes

Topping and Serving

• Toasted coconut flakes, for serving
• Graham crackers, Nilla Wafers, or banana, for serving

Instructions

1. Prepare Pudding: In a large bowl, combine the instant coconut cream Jell-O pudding powder with 2 cups of whole milk. Whisk vigorously for 2 minutes until the mixture becomes very thick. Set this aside to let it start setting.
2. Make Cream Cheese Mixture: In a separate large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until fluffy and combined. Add the thawed Cool Whip topping and continue mixing until smooth. Gently fold in the sweetened coconut flakes to incorporate them evenly.
3. Combine Mixtures: Carefully fold the thickened pudding mixture into the cream cheese and Cool Whip mixture, blending all components evenly to create a creamy filling.
4. Chill to Set: Transfer the combined filling into a serving dish or pie crust and chill in the refrigerator for 1 to 2 hours. This chilling step allows the pie to thicken and set completely for the best texture.
5. Serve: Before serving, sprinkle toasted coconut flakes over the top for added texture and flavor. Serve the pie with graham crackers, Nilla Wafers, or sliced bananas as an optional accompaniment.

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Whisk the pudding mixture thoroughly to activate thickening.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown, stirring occasionally.
• This pie is best served chilled and consumed within 2 days for optimal freshness.
• You can use a prepared graham cracker crust to turn this into a classic pie form, if desired.

Keywords: Coconut Cream Pie, Instant Pudding Dessert, No Bake Pie, Cream Cheese Pie, Coconut Dessert