Coconut Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/coconut-cream-pie-recipe/
