Coconut Cream Pie
This easy no-bake Coconut Cream Pie uses Jello pudding and sweetened condensed milk for a creamy, dreamy dessert topped with toasted coconut. Ready in minutes with just 7 ingredients.
Equipment
- 9-inch pie plate
- Large Mixing Bowl
- Whisk
- Skillet
- Rubber spatula
Ingredients
- 2 packages (3.4 oz each) Jello vanilla or coconut instant pudding mix
- 2 cups cold whole milk must be very cold
- 1 can (14 oz) sweetened condensed milk
- 1 container (16 oz) whipped topping like Cool Whip thawed and divided
- 2 cups shredded sweetened coconut divided
- 1 prepared (9 inch) graham cracker crust or homemade pie crust
- 1 teaspoon vanilla extract optional
- 1 teaspoon coconut extract optional, for extra coconut flavor
Instructions
- Toast the coconut: Spread 1 cup shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until golden brown. Watch closely to prevent burning. Transfer to a plate and cool completely.
- Prepare the pudding: In a large bowl, whisk together both pudding mixes and cold milk for exactly 2 minutes until thickened. Let stand 1 minute.
- Mix the filling: Fold in sweetened condensed milk until smooth. Add 1½ cups remaining coconut and half the whipped topping. Fold gently until combined. Add vanilla and coconut extract if using.
- Assemble the pie: Pour filling into prepared crust and spread evenly. Refrigerate for at least 4 hours or overnight until firmly set.
- Add toppings: Before serving, top with remaining whipped topping and sprinkle generously with toasted coconut. Slice with a sharp knife dipped in warm water for clean cuts.
Notes
- Use ice-cold milk for best thickening results
- Don't skip toasting the coconut - it adds incredible flavor and texture
- Fold gently to keep the filling light and fluffy
- Pie can be made up to 2 days ahead; add toppings just before serving
- Store covered in refrigerator for up to 4 days