This No Bake Coconut Cream Pie is the dessert of the summer. It’s easy to make with simple ingredients of a Golden Oreo crust, fluffy coconut filling and toasted coconut on top. It’s most requested to make with no baking required and simply delicious.
If you’ve ever ordered coconut cream pie at a restaurant and wished you could make it at home without spending hours in the kitchen, this recipe is for you. I make this when I want something creamy, light, and a little tropical.
It’s one of those desserts that disappears fast at potlucks and parties and I almost always leave with someone asking me for the recipe.
While this recipe I made the crust by scratch, sometimes I like to cheat, save time and buy the premade graham cracker crust and it turns out just as delicious.
For more easy no bake summer desserts, also try my Butterfinger pie and orange creamsicle cheesecake.
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Recipe At A Glance
- Skill Level: Easy
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Method: No bake
- Freezer Friendly: No, it does not freeze well
- Best For: Parties, potlucks, summer cookouts
Tools You’ll Need
- Food processor (or ziploc bag + rolling pin)
- Mixing bowl
- Whisk
- Rubber spatula
- 9-inch pie dish
- Measuring cups
Coconut Cream Pie Ingredients
- Golden Oreo cookies: not double stuffed, regular golden Oreos
- Butter: unsalted
- Instant pudding: any brand of vanilla instant pudding can be used
- Milk: Whole milk gives this pie the best flavor and makes it creamy but 2% works too.
- Cool Whip: Name brand or store brand will work
- Shredded coconut: make sure to use the sweetened shredded coconut found in the baking aisle
- Toasted coconut: sprinkled on top for the finish
Substitutions and Variations
- You can make it gluten free by using the gluten free golden Oreos.
- Swap golden Oreos for graham crackers or vanilla wafers
- Replace Cool Whip with homemade whipped cream
- Top with white chocolate shavings for a bakery-style upgrade
- Stir in crushed pineapple (well drained) for a more tropical flavor
How to Make No Bake Coconut Cream Pie
For the crust:
Melt butter in the microwave in 30 second increments until fully melted.
Add the Golden Oreos to a food processor and pulse until they form fine crumbs. Pour in the melted butter and stir until combined.
Press the mixture firmly into the bottom of a pie dish and up the sides to form the crust. Place the crust in the freezer while you prepare the filling.
For the filling:
In a large mixing bowl, whisk together the vanilla pudding mix and whole milk until smooth and thickened. Add ⅓ of the Cool Whip and sweetened shredded coconut, then whisk again until fully combined.
Pour the filling into the prepared crust and spread evenly. Refrigerate for 4 hours or overnight.
For the topping:
Spread the remaining Cool Whip evenly over the top, then sprinkle with toasted coconut. Slice and serve chilled.
Recipe Tips
- Freeze the crust for 10-15 minutes before filling to help it stay firm
- Pat coconut with a paper towel if it feels moist
- Let the pie chill overnight for the cleanest slices and best texture
Storing Leftovers
- Store leftover pie covered in the refrigerator for up to 4 days.
- The pie is best served chilled and does not freeze well because the texture of the filling can change after thawing.
Frequently Asked Questions
Yes, you can! This pie gets better the longer the chill time. Make ahead the night before and let it chill over night. Cut into slices when ready to serve.
Absolutely! Swap part of the milk for coconut milk or add ½ teaspoon coconut extract.
Recipe
No Bake Coconut Cream Pie
Ingredients
- 25 Golden Oreo Cookies
- 5 tbsp. unsalted butter
- 2 (3.4 oz.) boxes of vanilla instant pudding
- 3 ½ cups whole milk
- 2 cups sweetened shredded coconut
- 8 ounces cool whip divided
- 1 cup toasted coconut
Instructions
For the crust:
- Melt butter in the microwave in 30 second increments until fully melted.
- Add the Golden Oreos to a food processor and pulse until they form fine crumbs. Pour in the melted butter and stir until combined.
- Press the mixture firmly into the bottom of a pie dish and up the sides to form the crust. Place the crust in the freezer while you prepare the filling.
For the filling:
- In a large mixing bowl, whisk together the vanilla pudding mix and whole milk until smooth and thickened. Add ⅓ of the Cool Whip and sweetened shredded coconut, then whisk again until fully combined.
- Pour the filling into the prepared crust and spread evenly. Refrigerate for 4 hours or overnight.
For the topping:
- Spread the remaining Cool Whip evenly over the top, then sprinkle with toasted coconut.
- Slice and serve chilled.
Notes
Recipe Tips
- Freeze the crust for 10-15 minutes before filling to help it stay firm
- Pat coconut with a paper towel if it feels moist
- Let the pie chill overnight for the cleanest slices and best texture
Storing Leftovers
- Store leftover pie covered in the refrigerator for up to 4 days.
- The pie is best served chilled and does not freeze well because the texture of the filling can change after thawing.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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