This no-bake coconut cream pie is the perfect easy dessert that always impresses! With a creamy coconut filling, a crunchy graham cracker crust, and a hint of toasted coconut on top, every bite is so good!
If you love this recipe, I think you'll love my no bake pina colada pie too!
Do you love coconut? I absolutely adore it! If there is a coconut dessert, I am getting it! And this pie is no exception! It's easy to make and full of coconut flavor. In the Summer when you need a quick and delicious dessert that doesn't require any oven time, this is the pie for you!
I love making no bake desserts! They are so easy and so good! I especially love a no bake lemon cheesecake and a no bake raspberry cheesecake too! When it's too hot to turn on the oven, go no bake!
Ingredients to Make No Bake Coconut Cream Pie
Before we start, you'll need to grab these simple ingredients:
- 1 store-bought graham cracker crust. Save time whenever you can! These store bought graham cracker crusts are really good and really easy to find. Buy a bunch and keep them in the pantry whenever you want to make a quick pie
- Sweetened shredded coconut. Gives that classic coconut flavor and texture. You can usually find a bag in the bakery section of your local grocery store.
- Cream cheese, softened. Makes the filling extra creamy. Use full fat cream cheese instead of low fat or fat free as that will adjust the taste and consistency of the pie.
- Powdered sugar. Adds sweetness without being grainy.
- Coconut milk. Use canned coconut milk instead of the one next to the almond milk.
- 1 cup whipped cream or whipped topping. Keeps the pie light and fluffy. Use homemade whipped cream or you can buy a container of cool whip in your local grocery store.
- Toasted coconut flakes for garnish. This is an optional step! A crunchy, toasty topping that makes the pie extra special.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Bake Coconut Cream Pie
Step 1
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. You can use a hand mixer or a stand mixer for this part.
Step 2
Pour in the coconut milk and mix until well combined.
Step 3
Gently fold in the shredded coconut and whipped cream (or whipped topping) until everything is fully combined.
Step 4
Spread the coconut filling evenly into the graham cracker crust. Smooth the top with a spatula.
Tips and Tricks
- Use full-fat coconut milk. There are lots of coconut milk options in the grocery store, but you want the full fat version that is in the can for a richer, more flavorful pie. Avoid using coconut cream as it can be too thick.
- Chill the pie overnight if possible. The flavors meld beautifully, and the texture gets even better as the pie sits in the refrigerator.
- Make it extra fancy by topping with extra whipped cream before serving.
- Want a firmer pie? Add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water to the filling before chilling. This will give you a really firm, more set pie that won't run at all.
Storage Instructions
This easy coconut cream pie recipe is a great make-ahead dessert. Simply prepare the pie, cover tightly, and refrigerate for up to 2 days before serving. The flavors will only get better!
If you want to freeze it, wrap it well in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving but honestly, you can serve it as a coconut pie ice cream pie if you want!
Frequently Asked Questions
Absolutely! Just mix 1 ½ cups crushed graham crackers, ¼ cup sugar, and 6 tablespoons melted butter, then press it into a pie pan and chill before adding the filling.
Coconut cream is much thicker, so if you use it, you may need to add a splash of milk to thin it out.
Yes! Swap the cream cheese for a dairy-free alternative, use coconut whipped topping, and make sure your graham cracker crust is dairy-free. You'll probably have to make sure there is no butter in the crust.
No Bake Coconut Cream Pie
Equipment
- Stand Mixer
- Mixing Bowls
- Measuring Cups
- Liquid measuring cup
Ingredients
- 1 Graham Cracker Crust Store Bought or Homemade
- 1 ½ cups Sweetened shredded coconut
- 8 oz Cream cheese Softened
- ½ cup Powdered sugar
- 1 cup Coconut Milk
- 1 cup Whipped cream or whipped topping
Instructions
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Gradually add the coconut milk, beating until fully combined.
- Fold in 1 cup of shredded coconut and whipped cream.
- Pour the mixture into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
Notes
- This is a great make ahead dessert! Make it a day in advance and just keep it covered in the refrigerator and serve whenever you are ready.
- You can freeze this too! Defrost it in the refrigerator before you are ready to serve it or you can serve it frozen! Like a coconut cream ice cream!
- Use full fat cream cheese. Low fat or fat free can change the texture and flavor of the pie.
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