No-Bake Coconut Cream Pie Recipe
No-Bake Coconut Cream Pie is a delightfully simple dessert that combines a crunchy graham cracker crust, a creamy coconut filling, and a fluffy whipped topping. The sweet coconut flavor really…
Tip: save now, cook later.No-Bake Coconut Cream Pie is a delightfully simple dessert that combines a crunchy graham cracker crust, a creamy coconut filling, and a fluffy whipped topping. The sweet coconut flavor really shines through, making it a perfect treat for coconut lovers or anyone craving something light and refreshing. Without needing the oven, it’s super easy to put together, especially on a busy day.
I love making this pie when I want a dessert that feels fancy but doesn’t take much time or effort. The filling is silky smooth and packed with coconut goodness, and I always toss in a little shredded coconut on top for an extra touch of texture. It’s one of those recipes where you actually look forward to waiting for it to chill in the fridge because you know how good it’s going to taste.
My favorite way to serve this pie is with a cup of fresh coffee or iced tea on a warm afternoon. It’s light enough to enjoy after dinner without feeling heavy, and it makes people smile with every bite. If you like coconut, I think you’ll find this no-bake pie a perfect, sweet ending to any meal or a lovely treat just because.
Key Ingredients & Substitutions
Graham Cracker Crust: This crumbly crust holds the pie together and adds a crunchy texture. If you don’t have graham crackers, try crushed digestive biscuits or vanilla wafers for a similar taste.
Sweetened Condensed Milk: It gives the filling its creamy sweetness. You can replace this with coconut condensed milk to boost the coconut flavor.
Cream Cheese: It adds richness and a slight tang that balances the sweetness. For a dairy-free option, try softened vegan cream cheese or silken tofu.
Heavy Whipping Cream: Whipping the cream creates that light and airy texture in the filling. You can swap with chilled coconut cream for a dairy-free version.
Toasted Coconut: Toasting brings out a deeper, nutty flavor and crunch. Use sweetened or unsweetened shredded coconut, depending on your preference, but toasting is key.
How Do You Get the Filling Light and Creamy Without Baking?
The filling’s texture depends on mixing and folding techniques rather than heat. Here’s how to nail it:
- Beat the cream cheese until it’s very smooth and fluffy. This prevents lumps in the filling.
- Add the sweetened condensed milk and coconut milk gradually, beating well each time to blend everything smoothly.
- Whip the cold heavy cream separately until it forms stiff peaks. Cold cream whips better and holds shape.
- Gently fold the whipped cream into the cream cheese mixture with a spatula to keep it light—don’t overmix or you’ll lose the airiness.
Chilling the pie for several hours lets the filling firm up perfectly without baking, resulting in a creamy, dreamy pie every time.
Equipment You’ll Need
- 9-inch tart pan or pie dish – makes shaping and serving your pie easy and pretty.
- Mixing bowls – at least two, so you can whip cream separately from other ingredients.
- Electric mixer or hand whisk – helps get the cream cheese smooth and the cream fluffy.
- Spatula – great for folding whipped cream gently without losing air.
- Skillet – for toasting shredded coconut to get that golden, crunchy topping.
- Measuring cups and spoons – for getting ingredient amounts just right.
Flavor Variations & Add-Ins
- Use chopped pineapple or mango in the filling for a tropical twist that pairs wonderfully with coconut.
- Add a layer of melted chocolate or chocolate chips under the filling for a simple chocolate-coconut combo.
- Mix in toasted pecans or almonds for extra crunch and a nutty contrast.
- Swap raspberries with fresh blueberries or sliced bananas for different fruity garnishes.
No-Bake Coconut Cream Pie Recipe
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy whipping cream, cold
- 3/4 cup sweetened shredded coconut, toasted
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk or regular milk
For Serving:
- Fresh raspberries (for garnish)
- Optional: Lime zest or chopped fresh mint (for garnish)
How Much Time Will You Need?
This no-bake coconut cream pie takes about 20 minutes to prepare. However, you’ll want to chill it in the fridge for at least 4 hours to let the filling set perfectly before serving. Toasting the coconut adds just a few extra minutes, but the flavors it brings are worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the crumbs look like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan or pie dish. Pop the crust in the fridge while you get the filling ready — this helps it set and become nice and firm.
2. Toast the Coconut:
Put the shredded coconut in a dry skillet over medium heat. Keep stirring it until it turns a pretty golden brown (this usually takes a few minutes). Be careful not to burn it! Once toasted, set it aside to cool – this will make a tasty crunchy topping.
3. Make the Filling:
In a bowl, beat the softened cream cheese until it’s smooth and fluffy. Slowly add the sweetened condensed milk, vanilla extract, and coconut milk, beating well so everything mixes evenly.
In a separate chilled bowl, whip the cold heavy cream until it holds stiff peaks.
Now gently fold half of your toasted coconut and the whipped cream into the cream cheese mixture. Use a spatula and mix carefully to keep it light and fluffy.
4. Assemble and Chill:
Pour the creamy filling into your prepared crust. Smooth the top nicely with a spatula. Put the pie in the fridge and let it chill for at least 4 hours, or until it’s fully set.
5. Garnish and Serve:
Before serving, spread or pipe the remaining whipped cream on top of the pie. Sprinkle on the rest of the toasted coconut for a lovely crunch. Add fresh raspberries in the center and, if you like, a little lime zest or chopped fresh mint for an extra pop of freshness.
Slice, serve chilled, and enjoy your no-bake coconut cream pie with its creamy, tropical flavor!
Can I Use Frozen Coconut for This Pie?
Yes, you can use frozen shredded coconut, but be sure to thaw it completely and pat dry before toasting. This helps avoid extra moisture that could affect the texture of the pie.
How Long Can I Store Leftover Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture, and avoid freezing as it may change the consistency of the filling.
Can I Make This Pie Ahead of Time?
Absolutely! Make the entire pie up to 24 hours in advance and keep it refrigerated. This actually helps the flavors meld better, so it tastes even more delicious the next day.
What Can I Substitute for Graham Cracker Crust?
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work great. Just mix with the sugar and melted butter the same way to form your crust.
