Description
No-Bake Coconut Cream Pie Bliss is a tropical-inspired dessert featuring a buttery graham cracker crust, creamy coconut filling, and fluffy whipped topping—perfect for hot days or make-ahead gatherings.
Ingredients
- 1 graham cracker crust (store-bought or homemade)
- 1 (3.4 oz) box instant coconut cream pudding mix (or vanilla)
- 2 cups cold milk
- 1 cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- Optional: 1/2 teaspoon vanilla or coconut extract
- Optional: 1/4 cup toasted coconut flakes for topping
Instructions
- If making a homemade crust, mix 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter, press into pie dish, and chill for 30 minutes.
- In a bowl, whisk together instant pudding mix and cold milk for 2–3 minutes until thickened.
- Stir in shredded coconut and optional extract.
- Pour pudding mixture into crust and smooth the top.
- Top with whipped topping, spreading evenly with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
- Sprinkle with toasted coconut flakes before serving, if desired.
Notes
- Use chocolate cookie crust for a fun variation.
- Add banana slices under filling for a coconut-banana pie.
- Mix softened cream cheese into pudding for added richness.
- Serve in mini pie shells or parfait cups for individual portions.
- Store covered in fridge up to 4 days. Not suitable for freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
