I’m not sure there is anything more delicious than this no-bake coconut cream pie. The combination of shredded coconut, creamy coconut pudding, and whipped cream will have you dreaming of the tropics.
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INGREDIENTS
1 pre-made graham cracker crust, (6-ounce/9-inch)
⅓ cup sweetened shredded coconut
6.8 ounces coconut cream instant pudding packets
2 cups whole milk, very cold
1½ teaspoons coconut extract
8 ounces extra creamy Cool Whip whipped topping, thawed, divided
INSTRUCTIONS
Remove the plastic lid to the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.
In a small clean skillet, on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.
Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.
In a large mixing bowl, add the contents of both the packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.
To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed.
Fold together the pudding and thawed whipped topping until completely incorporated with each other.
Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.
Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.
Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.
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The Best Tropical Treat - No Bake Coconut Cream Pie
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