Not to brag, but this is the absolute best Coconut Cream Pie recipe you will ever have. Not only is it easy, it's no-bake and comes together in no time at all. My family loves this creamy pie, especially on Easter.
Learn how to make a coconut cream pie as good as the one on iCarly with this fun recipe. We feel like this recipe hits the spot and will have you wanting another bite.
A little different then your Grandma's old-fashioned recipe, this no-bake pie is made with an instant pudding filling, and then topped with whipped cream and toasted coconut. Trust me, you need this recipe! Made from scratch, this homemade pie is in a tasty traditional pie crust, or you can try it in a graham cracker crust.
Add this to a list of our favorite cream pies! Don't forget to try our tasty Caramel Pie, Chocolate Pie, and Banana Cream Pie. You also will want to try our Black Bottom Pie, Cream cheese pie, and Turtle Pie for all the flavors. Try this other pudding based pie, No Bake Vanilla Pudding Pie.
We are loving this easy cream pie. We've made some adjustments to traditional coconut pie to make it extra creamy and flavorful.
- Coconut milk - You can use 2 cups total of regular milk for a less intense coconut flavor, if desired. The coconut milk will make the pudding mixture less smooth, but our taste testers didn't notice since the coconut was adding so much texture. We found while testing this recipe that the coconut milk rounded out the coconut flavor and made for a better pie filling. To use only coconut milk, use 1 ½ cups.
- Milk- For a thicker pudding texture use whole milk. Other percentages work as well!
- Coconut Flakes- This gives the pie a fun texture and taste. We also make toasted coconut for a fun look and taste.
- Vanilla Instant Pudding Jello- This is a fun way to make a quick and easy pie. It adds a lot of texture and comes together in less than five minutes.
- Pie Crust- Make a homemade pie crust or save time by using a pre-made crust. We like using the pre-made Pillsbury pie dough in a rush. We've also made this with a graham cracker crust.
- Cool Whip- For topping the pie and adding it to the pudding mixture. It gives the perfect sweet and fluffy texture.
See recipe card for quantities.
How To Make Coconut Cream Pie
Follow these step-by-step instructions for an easy and delicious pie. Use our process photos to help with each step.
Add coconut to a parchment paper lined sheet pan. Toast the coconut in the oven. Keep a close eye on your coconut flakes because once they brown, they can burn quickly.
In a large mixing bowl combine the coconut milk, milk, and instant vanilla pudding. Mix in the coconut flakes and continue stirring until it starts to thicken. Fold in the whipped cream.
Add the prepared coconut pudding filling into a baked and cooled pie crust. Smooth with a rubber scrapper.
Top with the rest of the cool whip. Right before serving, sprinkle with the rest of the toasted coconut.
Hint: If you don't have coconut milk you can use regular milk for the whole recipe. It will still taste great. It just won't have that extra coconut flavor but it will have a creamy texture.
Coconut Custard Pie vs Coconut Cream Pie
The biggest difference between these two pies is the texture and preparation. The no-bake coconut pie is made with an instant pudding and has a pudding-like texture. Coconut Custard Pie is baked and has a silky texture. It uses eggs instead of pudding and milk.
Substitutions and Variations
- Meringue- This recipe doesn't use a meringue because it is a no-bake pie. Meringue is whipped egg whites and sugar that resembles whipped cream. This is our favorite coconut cream pie with a meringue topping.
- Triple Coconut - Let's take this to the coconut max by adding coconut pudding instead of vanilla pudding for a triple coconut experience.
- With graham cracker crust- I go back and forth on whether I want a traditional pie crust or a graham cracker crust. If you are feeling a graham cracker crust, use 1 package of graham crackers, 5 Tablespoons melted butter, and plus 3 Tablespoons sugar.
- Banana- Looking for a tropical dream come true, add a layer of fresh bananas on the pie crust before adding the filling. Paradise in a pie.
- Vegan and dairy free- Make sure to just use coconut milk to make this vegan and dairy free.
- Sugar-freee- Use sugar-free cool whip and jello instant pudding. Make sure your coconut flakes aren't sweetened.
- Crustless- This makes an excellent coconut pudding. Skip the crust and just eat it by the spoonful.
Depending on the occasion you can make this recipe into mini pies. They make fun baby shower, bridal shower, or Easter desserts.
Learn From Us
While I was testing this recipe, I found that the pudding mix needed less coconut milk than milk for the pudding to set up properly. If you do the full amount of milk as coconut milk it will be too runny, make sure to follow our measurements for the filling to be a consistent thickness.
Store prepared pie in the refrigerator for 3-4 days. We found that it taste best between day 2 and 3. The crust begins to get too soggy after day 4. Be sure to cover the pie with plastic wrap.
You can easily freeze this pie for another time. When ready to eat, thaw in the refrigerator and enjoy. Freezing it with the graham cracker crust works really well too. Make sure the pie is in an air tight, freezer friendly container or bag.
Make sure the crust is completely cooled before adding the filling! If the crust is still warm it will make the filling runny and it won't set properly.
For this no-bake pie you can absolutely freeze it. Whether you use a traditional pie crust or graham cracker crust it can be frozen. Be sure to put it in a freezer-friendly, air-tight container and freeze for up to 2 months.
Yes! This is a milk/cream-based pie and must be refrigerated to maintain its texture and so it doesn't spoil. It also tastes better when you refrigerate for a couple of hours before serving. Make sure to cover with plastic wrap when putting it the refrigerator and store for up to 4 days.
This recipe for coconut cream pie is so easy to make! Simply mix together milk and vanilla instant pudding. Add in coconut flakes and cool whip. Add the prepared filling to a baked and cooled pie crust. Top with more cool whip and toasted coconut flakes for looks!
Looking for other recipes like this? Try these:
Coconut Cream Pie
- 1 pie crust baked - can use store bought or homemade
- 1 cup cold coconut milk use full fat for best results
- ⅔ cup cold milk use 2% or higher for best results
- 5 oz vanilla instant pudding mix
- 7 oz coconut flakes divided
- 8 oz Cool Whip
- Measure out ¼-1/2 cup of coconut flakes. Spread out on a large baking sheet on parchment paper and bake at 350° F. Bake for 3 minutes, then stir the coconut and spread out and bake an additional 2 minutes until flakes reach desired doneness. Set aside to top the pie with later.
- Combine coconut milk, milk and vanilla instant pudding together in a bowl. Whisk for 2 minutes. Add half the tub of Cool Whip and fold in until no white streaks remain. Add the remaining coconut flakes and fold to combine. See photos above for a visual guide. Place filling in prepared and cooled pie crust. Spread the remaining Cool Whip over the top.
- Refrigerate at least 2 hours to set, up to 24 hours. Top with toasted coconut before serving. Enjoy!
- For a graham cracker crust use 1 package of graham crackers, crushed. Combine with 5 Tablespoons melted salted butter and 3 Tablespoons sugar. Press into the bottom of a pie tin.
- Prepare your pie crust according to package or recipe instructions. Make sure it is pre baked and cooled for this recipe.
- Make sure to fold the Cool Whip in gently to maintain the optimal smooth and light texture.
- You can use sweetened or unsweetened coconut flakes in this recipe.
- You don't have to toast the coconut for the topping. Topping it with regular coconut will still be an easy way to decorate the pie.