Sometimes when you want dessert you don’t really want to cook a dessert, you know what I mean? Maybe the kitchen is too hot, maybe it seems like too much work, maybe you just can’t be bothered to turn the oven on. Well, this No-Cook Coconut Pie is the dessert for those times. You don’t need an oven at all — in fact, you need nothing more than six ingredients, a bowl, a whisk, and a place to chill it. (That’s honestly the only hard part here — waiting to dig into this creamy coconut delight.)
This uses a storebought graham cracker crust pie shell, so there’s no pastry to make or dough to roll out. Basically just unwrap that package and get to assembling! The “assembly” is just stirring together some milk, vanilla pudding mixes, and coconut extract. If you can find it, you can sub coconut pudding mix for the vanilla and skip the coconut extract. (And then that’s even one less ingredient!)
You’ll then fold in some shredded coconut and whipped topping and spread it into the pie. That’s it! All that’s left to do is chill. Which is a little hard to be patient for, but it’s only an hour… no need to be patient enough for anything to set up overnight or some other kind of torture.
I like to finish this off with a dusting of toasted coconut. It’s not required and it’s a little extra work but it adds a nice contrast in texture and some nice nutty flavor. This is such a delicious cool and creamy pie and it really couldn’t be easier.
No-Cook Coconut Pie
Yield 1 pie
10m prep time
- 2 (3.4 oz each) packages instant vanilla pudding mix
- 3 cups milk, chilled
- 1 teaspoon coconut extract
- 8 oz frozen whipped topping, thawed
- 1/2 cup sweetened shredded coconut
- 1 9-inch graham cracker crust
- Toasted coconut, for serving
- Add pudding mixes, milk, and coconut extract to a large bowl and whisk for 2 minutes until thickened.
- Fold in thawed whipped topping and 1/2 cup coconut.
- Pour into crust and use the back of a spoon to spread out.
- Sprinkle with toasted coconut and chill until ready to serve, but at least 1 hour. Enjoy!
Recipe adapted from Taste of Home.