I perfected an Easy Coconut Cream Pie that comes together in minutes thanks to a clever no-bake trick that gives it striking height and perfect stability.

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I made a No Bake Coconut Cream Pie and honestly I still cant believe how quick it was. Its light, fluffy, mousse like texture somehow towers a mile high while tasting like a cloud you can eat.

I love the crunch of graham cracker crumbs and the little surprise of sweetened shredded coconut in every bite. This is my go to Easy Coconut Cream Pie when I want a showy dessert with zero oven time.

I wont give away the tiny cheat that makes it soar, but you might want extra plates for seconds no joke.

Ingredients

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Crunchy base, mostly carbs and sugar small fiber, gives buttery sweet flavor.
Rich, creamy, mostly fat with some protein, add tangy sweetness and body.
Very sweet, dense carbs and sugars, add creamy sweetness and binding power.
High in saturated fat gives tropical coconut flavor, adds richness and silkiness.
Whips into airy topping, mainly fat, lightens texture, add creamy neutral sweetness.
Adds chew and coconut flavor some fiber, mostly saturated fat and extra sweetness.
Small addition, adds aromatic sweetness, no real macros, boost perceived sweetness.

Ingredient Quantities

1 1/2 cups graham cracker crumbs about 10 full crackers

6 tablespoons unsalted butter melted

2 tablespoons granulated sugar

8 ounces cream cheese softened

1 can 14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon coconut extract optional i usually add it

1 cup full fat coconut milk or coconut cream from a can

2 cups cold heavy whipping cream

1/4 cup powdered sugar for the whipped cream

1 1/2 cups sweetened shredded coconut divided

Extra toasted coconut for garnish optional

How to Make this

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1. Make the crust: stir 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened, press evenly into a 9 inch pie plate and chill while you make the filling.

2. Toast half of the 1 1/2 cups shredded coconut in a dry skillet or on a baking sheet at 350 F until golden, watch close cause it burns fast, set aside to cool for garnish.

3. Beat 8 ounces softened cream cheese in a bowl until totally smooth, scrape the sides so no lumps remain.

4. Add 1 can 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using, and 1 cup full fat coconut milk or coconut cream; mix until silky and combined.

5. In a separate chilled bowl whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, you can use an electric mixer, start slow then speed up.

6. Fold about 1 cup of the reserved shredded coconut into the cream cheese mixture, then gently fold in the whipped cream in two additions so it stays light and mousse like, don’t over mix.

7. Pour the filling into the chilled crust, smooth the top, sprinkle the remaining shredded coconut over the pie and sprinkle the toasted coconut on top for crunch and color.

8. Chill for at least 4 hours or overnight to set; let sit 10 minutes at room temp before slicing for cleaner pieces. Store covered in the fridge up to 3 days.

Equipment Needed

1. 9 inch pie plate
2. Large mixing bowl plus a smaller chilled bowl for whipping cream
3. Electric hand mixer or stand mixer
4. Rubber spatula for folding and smoothing
5. Measuring cups and measuring spoons
6. Food processor or a zip top bag and rolling pin to crush the graham crackers
7. Dry skillet or baking sheet for toasting coconut
8. Offset spatula or the back of a spoon to press the crust and finish the top

FAQ

Q: How long does the pie need to chill before serving? A: Chill at least 4 hours so the cream filling firms up, but overnight is best for clean slices and fuller flavor.

Q: Can I make this ahead of time? A: Yes, you can make the crust and filling a day ahead and keep the whipped topping separate. Assemble the topping just before serving so it stays fluffy, or add it right away if youll eat it within 24 hours.

Q: Any tips for a super smooth filling? A: Beat the cream cheese until totally smooth before adding the sweetened condensed milk, add the condensed milk slowly, then fold in the whipped cream gently so it stays light. Use room temp cream cheese or youll get lumps.

Q: How do I toast coconut without burning it? A: Spread shredded coconut in a single layer in a dry skillet over medium, stir constantly, and pull it off the heat as soon as it turns golden, about 2 to 4 minutes. Or bake on a sheet at 350 F for 4 to 6 minutes, watch it closely.

Q: Can I make this dairy free or swap ingredients? A: For a dairy free version use full fat canned coconut cream instead of heavy cream and a dairy free cream cheese; skip the whipped cream or use chilled coconut cream whipped. For the crust you can use gluten free graham or crushed vanilla cookies, same quantities.

Q: How should I store or freeze leftover pie? A: Covered in the fridge it keeps 3 to 4 days, but shredded coconut will soften over time. You can freeze the pie without delicate toasted garnish for up to 1 month wrapped well, thaw overnight in the fridge and add fresh toasted coconut before serving.

No Bake Coconut Cream Pie Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed vanilla wafers or digestive biscuits, use the same volume (1 1/2 cups). For gluten free, use crushed GF cookies or 1 1/4 cups almond flour for a nuttier crust.
Unsalted butter melted: use melted coconut oil in a 1 to 1 swap — it’ll boost the coconut flavor. Or use salted butter but skip any extra salt in the recipe.
Cream cheese softened: mascarpone works great 1 to 1 for the same creamy texture, or for a lighter option use thick strained full fat Greek yogurt (strain in cheesecloth for 1 hour first) — yogurt will be tangier so the filling might be a touch less rich.
Sweetened condensed milk: swap with canned sweetened condensed coconut milk 1 to 1 for extra coconut taste, or make a quick homemade version by simmering 2 cups whole milk with 2/3 cup sugar until thickened (takes time, about 30 45 minutes) if you can’t find a can.

Pro Tips

1. Chill and temp trick: get the cream cheese totally soft before you start, zap it in 5 to 8 second bursts in the microwave if you gotta, but dont let it get hot. At the same time chill your mixing bowl and beaters for the whipped cream so it whips to stiff peaks faster. If the cream cheese is lumpy you’ll fight it later, and warm beaters make the cream collapse.

2. Crust hack for cleanup and crunch: press the crumbs really firmly with the bottom of a measuring cup, then either prebake at 350 F for 8 to 10 minutes for a sturdier crust or freeze the pressed crust 15 minutes before filling so it doesnt fall apart when you slice. Both ways make cleaner slices and less soggy crust.

3. Toasting coconut the right way: spread a single thin layer, watch it the whole time because it goes from perfect to burnt fast, and as soon as it gets golden pull it off and dump it onto a cool pan so it stops cooking. Save some untoasted shredded coconut to fold in if you want chewier bites, toasted on top for crunch.

4. For super clean slices and party-ready pie: if you need it firmer add a little gelatin. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water, let it bloom 5 minutes, then warm gently until dissolved and whisk into the cream cheese mix before folding in the whipped cream. It sets up nicer without tasting like gelatin.

No Bake Coconut Cream Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected an Easy Coconut Cream Pie that comes together in minutes thanks to a clever no-bake trick that gives it striking height and perfect stability.

Servings

servings

Calories

472

kcal

Equipment: 1. 9 inch pie plate
2. Large mixing bowl plus a smaller chilled bowl for whipping cream
3. Electric hand mixer or stand mixer
4. Rubber spatula for folding and smoothing
5. Measuring cups and measuring spoons
6. Food processor or a zip top bag and rolling pin to crush the graham crackers
7. Dry skillet or baking sheet for toasting coconut
8. Offset spatula or the back of a spoon to press the crust and finish the top

Ingredients

1 1/2 cups graham cracker crumbs about 10 full crackers
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar
8 ounces cream cheese softened
1 can 14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract optional i usually add it
1 cup full fat coconut milk or coconut cream from a can
2 cups cold heavy whipping cream
1/4 cup powdered sugar for the whipped cream
1 1/2 cups sweetened shredded coconut divided
Extra toasted coconut for garnish optional

Directions

Make the crust: stir 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened, press evenly into a 9 inch pie plate and chill while you make the filling.
Toast half of the 1 1/2 cups shredded coconut in a dry skillet or on a baking sheet at 350 F until golden, watch close cause it burns fast, set aside to cool for garnish.
Beat 8 ounces softened cream cheese in a bowl until totally smooth, scrape the sides so no lumps remain.
Add 1 can 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using, and 1 cup full fat coconut milk or coconut cream; mix until silky and combined.
In a separate chilled bowl whip 2 cups cold heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, you can use an electric mixer, start slow then speed up.
Fold about 1 cup of the reserved shredded coconut into the cream cheese mixture, then gently fold in the whipped cream in two additions so it stays light and mousse like, don't over mix.
Pour the filling into the chilled crust, smooth the top, sprinkle the remaining shredded coconut over the pie and sprinkle the toasted coconut on top for crunch and color.
Chill for at least 4 hours or overnight to set; let sit 10 minutes at room temp before slicing for cleaner pieces. Store covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.