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This easy recipe for No Bake Coconut Cream Pie is for all the coconut lovers! Easy to make thanks to the coconut cream pudding mixes, ready-to-use graham cracker crust, and no bake pie filling. Perfect make-ahead pie for anytime!
No Bake Banana Cream Pie and No Bake Chocolate Cream Pie are some other cream pie favorites that also use instant pudding mixes.
No Bake Coconut Cream Pie Recipe
Easy pie recipes are my favorite to make for any holiday gathering (especially Thanksgiving) or family gathering. It’s a great recipe to make ahead of time because no bake cream pies always need lots of fridge time. Save prep time the day of and make it the night before.
This is the best coconut cream pie recipe with it’s fluffy whipped cream coconut filling inside a premade graham cracker crust. So silky smooth, creamy, thick, and loaded with easy coconut flavor thanks to the instant coconut cream pudding mix.
I have never had great success with making a cream pie from scratch (the kind with egg yolks and the stove top – basically without using instant pudding mix). I find that the flavor is lacking and it’s not ever the right texture. So even if you think you don’t like instant pudding in pie recipes, just make this and it may just change your mind.
Simple Ingredients For No-Cook Coconut Pie (With Creamy Coconut Pudding)
- Pre-Made Graham Cracker Crust (Store Bought Ready-Crust) : You will find these in the baking aisle at the grocery store. I love using the shortbread crust (if you can find it) or just use a graham cracker crust. If you prefer a homemade crust then make a graham cracker crust that fits in a 9-inch pie plate. I actually prefer the store-bought crust because they’re easy, convenient, and come with an enclosed plastic lid for refrigeration.
- Coconut Cream Instant Pudding Mix : Do not follow the directions on the box! Just use the dry powder and follow the recipe a written below in the recipe card. Also, make sure you are using the ‘instant pudding mix’ and not the ‘cook & serve’. They are not interchangeable in recipes!
- Half and Half : This is the best milk to use in this creamy pie. You need the fat to help the pie thicken and set up nicely. Whole milk or heavy cream are decent substitutes if needed.
- Cream Cheese : Make sure it’s at room temperature so it mixes in smoothly without any lumps. Don’t leave the cream cheese out at room temperature for longer than 2 hours. About 30 minutes at room temperature is plenty of time.
- Granulated Sugar
- Cool Whip
How To Make This Easy Coconut Cream Pie Recipe
In a large bowl, whisk together the coconut cream instant pudding mix and the half & half. Stir until completely combined and it starts to thicken. Let it sit for 3-5 minutes so it can thicken up even more.
1st Layer : Evenly spread 1½ cups of the pudding into the prepared pie crust. Set aside the remaining pudding.
2nd Layer : In a separate bowl, add the cream cheese and sugar. Beat with a hand mixer until combined and smooth. Stir in the Cool Whip, using a spatula, until completely combined. Add half of the cream cheese/cool whip mixture to the remaining coconut pudding mix. Stir together until combined and spread it evenly into the pie crust to form the second layer.
3rd Layer : Spread the remaining cream cheese/cool whip mixture on top of the pie for the third layer.
Cover the pie with the enclosed plastic lid from the graham cracker crust, or use plastic wrap, and let it refrigerate for at least 8 hours, but preferably overnight.
When ready to serve, garnish the pie with additional whipped cream and toasted coconut flakes (optional).
How To Make Toasted Coconut
Toasted coconut is a really yummy garnish for this coconut cream pudding pie. To make your own toasted coconut simply put 1 cup sweetened shredded coconut (or unsweetened coconut flakes) onto a baking sheet. Bake at 325 degrees F for 4 minutes. Stir the coconut and bake for 4 more minutes. Stir again. Repeat this process until the coconut is lightly browned, toasted, and smells fragrant. Sometimes you can find already toasted coconut at the store which is a quick-fix for a garnish.
Can I Make Coconut Pudding Pie Ahead of Time?
Yes! No bake pie recipes are best if you make it the day before. This pie does need to refrigerate for 8 hours, or overnight, before serving. Don’t try to rush it or else the pie won’t cut as nicely and the flavor won’t be as developed. I always make this pie the day before and let it refrigerate for up to 24 hours before serving.
Substitution & Variation Ideas
- Don’t Want To Use Cool Whip? : If you don’t want to use Cool Whip in this recipe then go ahead and make your own whipped cream and use it in place of the Cool Whip. Add 1.5 cups heavy whipping cream into a bowl along with 1/3 cup powdered sugar. Beat it on low speed, increasing speed as needed, until stiff peaks form. This will take about 3-4 minutes. If I am whipping the whipped cream I always make extra to save for the top of the pie for serving.
- Coconut Milk : To increase the coconut flavor try using whole fat coconut milk instead of the half and half the recipe calls for. You could even do half coconut milk + half milk. I recommend using the full fat coconut milk (in the can or box carton) in this no bake pie.
- Coconut Extract : Another variation is to add 1/2 teaspoon to 1 teaspoon of coconut extract to the coconut cream filling.
How To Store Leftovers
Keep leftovers inside the pie tin, covered, in the fridge for 3-4 days. The crust will begin to soften the longer it’s in the fridge but it’s still amazing! You can also store individual slices of the pie inside an airtight container. I don’t recommend freezing the pie as there is lots of dairy in it, which will separate and curdle once frozen and thawed.
Recipe Tips
- Fridge Time : I promise, this pie is so much better with at least 8 ours of fridge time. For best results make it the night before or early the morning of so it has plenty of time in the fridge. The chill time helps all the flavors develop and for the pie to thicken and set nicely.
- Full Fat Cream Cheese : Using full fat cream cheese makes a big difference in no bake pies. It has the best flavor, thick texture, and just makes the pie taste really yummy. I also recommend using the name brand cream cheese (Philadelphia) instead of a store brand. The name brand stuff is so much better and it’s one of those things that is worth buying the name brand of.
More No Bake Desserts You’ll Love
- Homemade Cheesecake In A Jar
- Butterscotch Lush
- Chocolate Lush Dessert
- No Bake Lemon Cheesecake
- Cherry Delight
- No Bake Black Forest Cheesecake
- Chocolate Peanut Butter Lush
- Snickers Cheesecake Pie
- Pumpkin Fluff Pie
- Orange Creamsicle Pie
No Bake Coconut Cream Pie
Ingredients
- 1 (6 oz) ready-crust graham cracker crust
- 2 boxes (3.4 oz each) instant coconut cream pudding
- 2 cups half & half milk
- 1 bar (8 oz) cream cheese room temperature
- 1/3 cup granulated sugar
- 8 oz Cool Whip thawed
- toasted coconut for garnish
- whipped cream for garnish
Instructions
- In a bowl, whisk together the coconut cream instant pudding mix and the half & half. Stir until completely combined and it starts to thicken. Let it sit for 3 minutes so it can thicken up even more.2 boxes (3.4 oz each) instant coconut cream pudding, 2 cups half & half milk
- 1st Layer : Evenly spread 1½ cups of the pudding into the prepared pie crust. Set aside the remaining pudding.1 (6 oz) ready-crust graham cracker crust
- 2nd Layer : In a separate bowl, add the cream cheese and sugar. Beat with an electric handheld mixer until combined and smooth. Stir in the Cool Whip, using a spatula, until completely combined.Add half of the cream cheese/cool whip mixture to the remaining coconut pudding mix. Stir together until combined and spread it evenly into the pie crust to form the second layer.1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 8 oz Cool Whip
- 3rd Layer : Spread the remaining cream cheese/cool whip mixture on top.
- Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
- When ready to serve, garnish the pie with whipped cream and toasted coconut flakes.toasted coconut for garnish, whipped cream for garnish
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Hi, in the instructions you mention banana pudding mix but its not in the ingredient list. Coconut cream pudding mix is in the ingredient list. Is there an error? Thanks for the delicious recipe!
Yes, I was confused with the ‘coconut’ cream pudding as well? Please advise. Thank you!!
It’s from Jell-O brand and it’s instant pudding in coconut cream flavor.
Yes, but the instructions call for banana pudding, but there’s no banana pudding in the ingredients list. Are the ingredients wrong or are the instructions wrong?
Ooops. So sorry, it is supposed to be the coconut cream instant pudding mix NOT banana, lol 🙂 Thank you for letting me know. I will go correct my mistake now.
Could you use regular milk instead of half and half
Yes you can. Just be sure you wait a few minutes so the pudding can get nice and thicken when you mix it with the milk.
so the recipe saying “banana pudding mix” is a typo error .. the correct pudding is “coconut cream pudding” .. right???
Yes you’re right. So sorry. I just typed the wrong kind of pudding. It is coconut cream instant pudding mix 🙂
Could I use cook and serve putting mix ? I don’t care for instant . Thank you
No, this recipe was specifically designed for the instant pudding.
There was no instructions on how to make pie crust using vanilla wafers. How many wafers are needed to make crust
This recipe calls for a store-bought ready to use graham cracker crust. If you want to make your own then I would look on Pinterest or google a ‘graham cracker crust’ recipe. I don’t have one here on my blog but I know there are lots out there. I hope that helps.
I found a recipe for a nilla wafer pie crust. It called for 60 nilla wafers, 1/4 cup sugar and 1 stick of butter. Mix together the crushed wafers, sugar and melted butter, press into pie tin (makes 2) Bake at 350 for 10 min and cool completely before filling.
Awesome! Thank you so much for sharing this as I know a lot of people have wanted to make a homemade Nilla Wafer crust.
This pie looks delicious. Can this pie be made two days in advance of serving?
Yes you can. I always make no bake pies a day or two in advanced. They’re always so much better if they have sat in the fridge for a day or two. Enjoy!
This pie is fabulous! It’s the Best no bake coconut pie I’ve ever eaten, but it’s much better to me with 3 good Tblsp. of sugar mixed with the cream cheese rather than 5 or 1/3 cup. It’s not as rich and heavy.
This pie is fabulous! It’s the Best no bake coconut pie I’ve ever eaten, but it’s much better to me with 3 good Tblsp. of sugar mixed with the cream cheese rather than 5 or 1/3 cup. It’s not as rich and heavy.
This is the best pie I have ever made! Easy and delicious!
I actually used banana pudding mix and skipped the coconut. Was so good!
It still says banana pudding mix
Weird! I remember fixing this after someone else mentioned it awhile back. Maybe it did not save or something. I will fix it again and thanks for letting me know. It is supposed to be coconut cream pudding mix 🙂
I haven’t made this yet. I gained 5 pounds just reading the recipe! Thanks for having a printable recipe. I don’t have the computer in my kitchen so a printed version is much easier to work with.
So glad you love the printing function. I try to make it as easy as possible because I also love to print out recipes. Thanks for your comment and I hope you find some recipes you enjoy.
I hate when folks put a rating when they haven’t made the recipe BUT please allow me because this is exactly what l love and have been looking for! THANK YOU kindly! I’m making this within the next few days (don’t have coconut pudding on hand) but a thousand thanks ~ stay well!
I made this pie and it was delicious. So easy to make.
I love making this easy pie and everyone loves eating it! We have very few grocery stores where I live so have had to use both cooked coconut pudding or instant vanilla pudding. The coconut pudding has much better flavour, but because it is usually warm, it does deflate the whipped topping somewhat. I have also switched to making my own whipped cream as it is more natural and I can make with less sugar. Great recipe overall.
Delicious!!! This pie was a hit!!! Followed recipe exactly!
I have been looking for a coconut pie recipe ,but couldn’t find one i liked until now. Thank you so much ,I plan on making it in the next few days. It looks awesome!!!
Do you think this recipe can be used to make in a springform pan or will the pudding base leak? Thinking about making a ginger snap crust ( I made one before this way using a no bake lemon coconut cheesecake, but there wasn’t a pudding base)
You could try it… The pudding won’t leak through the crust. It’s a thick pudding mixture that sets up even more in the fridge.
I just know its gonna be good thank you
I made this, the recipe can make 2 pies. Delicious.
That’s good to know about the two pies! Thanks for your comment and rating. I appreciate it.
Sorry, but in your ingredients list, it does call for a ready made nilla wafer pie crust. I couldn’t find one so I found the recipe to make it.
Yes you can make your own Nilla Wafer crust or use a store-bought graham cracker crust if you can’t fine the Nilla Wafer crust.
I’m having trouble finding instant coconut pudding. I’ve even looked on the Kraft website in US and Canada and nothing is listed. Have they stopped making it?
Hello; It caught my attention on Pinterest this cake and it’s fine for those who do not have much time or do not know from pastry. But I’m from the ancient ha ha ha that I like to do it from scratch.
It is true, fruit creams from scratch do not know the same as packaging because they put flavorings, sometimes, not very healthy
Trick; Always put concentrated pasta from …… In this case coconut , in addition to coconut milk and coconut cream.
I am Spanish, I am in Spain and I use the brand “Home Chef” or “Lorrain”, both excellent quality.
The Japanese cheesecake is terribly insipid, but with the concentrated cheese pasta is another level.
Take care of yourself, see you here. Kisses
Delicious
I haven’t tried it yet besides licking the spatula! Lol. I know I will like it, anything with cream cheese or coconut I can’t dislike! Only issue I came across was there was so much filling for my pie crust that it was soo tall on top lol. I couldn’t put the top on it.
I followed recipe exactly. Anyone else have this problem?
That can happen for sure, just because of the sizes of the packaged ingredients. What you can do instead is pipe on the 3rd layer along the outside instead of layering it on top.
WE love it. Since there is only the two of us eating it, Can you freeze the left overs?
I haven’t tried that personally but I think it should work! I would suggest letting it thaw in the fridge when you want to eat it again.
I want to try the white chocolate coconut cream pie. The recipe just says a layer of white chocolate at the bottom of the pie. Do you use white chocolate chips? Do you melt them? How do you do the layer of white chocolate?
Usually that recipe is on the blog but after a system change some recipes got lost and that is unfortunately one of them! Hopefully I will have it up soon 🤞🏻
wonderful, amazing flavour!!
Our fav cream pie!! I made my own vanilla wafers crust, then goofed & grabbed heavy cream instead of 1/2 & 1/2- which made it so thick. A little milk fixed it & in fact it was extra rich!! My fam LOVED it (even in laws who say- we aren’t fans of pie!).