Homemade Coconut Cream Pie
This quick and creamy coconut dessert is a coconut lover’s dream! With just a few simple ingredients and no need to turn on the oven, this easy coconut cream pie delivers big coconut flavor with minimal effort.
A fluffy, pillowy whipped topping and crunchy toasted coconut make the perfect finish. Whether you’re making it for the first time or it’s a go-to favorite, this is the best coconut cream pie recipe to keep on hand for gatherings, holidays, or just because. It’s sweet, smooth, and perfectly coconutty!
Ingredient Notes
- Vanilla flavored pudding – The base of our creamy coconut custard, giving that smooth and rich texture without the need for a stovetop custard base.
- Sweetened condensed milk – Adds creamy sweetness and thickness to the coconut cream pie filling.
- Cold milk – Helps thin the pudding to the perfect consistency for easy mixing and pouring.
- Toasted unsweetened coconut – Brings a nutty, toasted coconut flavor and a little crunch to every bite.
- Cool Whip topping – Adds that fluffy, pillowy texture on top and lightens the filling for a smooth, creamy finish.
- Pre-made graham cracker pie crust – The shortcut flaky crust that’s sweet, crumbly, and holds the creamy coconut filling perfectly.
This recipe is best with instant pudding for quick prep and no cooking. Cook-and-serve won’t set properly without heat.
Use a medium skillet over medium heat, stirring often, until the coconut turns golden brown—just a few minutes!
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Add ½ teaspoon of coconut extract to the pudding mixture for more coconut flavor.
How to Make Homemade Coconut Cream Pie
- In a large mixing bowl, whisk together the vanilla pudding, sweetened condensed milk and cold milk until well combined and smooth.
- Gently fold in 1 ½ cups of the whipped topping and ½ cup of the toasted coconut until just combined.
- Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
- Spread the leftover whipped topping across the top of the coconut filling and sprinkle the remaining toasted coconut across the top of the pie.
- Refrigerate the coconut pie for 2-4 hours, or overnight, before serving to firm up.
Homemade Coconut Cream Pie Recipe
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Ingredients
- 6.8 oz boxes vanilla flavored pudding (2 – 3.4oz boxes)
- 14 oz can sweetened condensed milk
- 2 cups cold milk
- 3/4 cup toasted unsweetened coconut divided*
- 8 oz container thawed cool whip topping divided
- 1 pre-made graham cracker pie crust
Instructions
- In a large mixing bowl, whisk together the vanilla pudding, sweetened condensed milk and cold milk until well combined and smooth.
- Gently fold in 1 ½ cups of the whipped topping and ½ cup of the toasted coconut until just combined.
- Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
- Spread the leftover whipped topping across the top of the coconut filling and sprinkle the remaining toasted coconut across the top of the pie.
- Refrigerate the coconut pie for 2-4 hours, or overnight, before serving to firm up.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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