Description
A tropical, no-cook dessert that combines a silky coconut filling with a crunchy graham cracker crust, perfect for hot days or last-minute gatherings.
Ingredients
Scale
- 2 packages (3.4 oz each) Instant Vanilla Pudding Mix
- 3 cups Whole Milk (chilled)
- 1 teaspoon Coconut Extract
- 8 oz Frozen Whipped Topping (thawed)
- 0.5 cup Sweetened Shredded Coconut
- 1 pre-made 9-inch Graham Cracker Crust
- Toasted Coconut (for serving)
Instructions
- Whisk the dry instant vanilla pudding mix, whole milk, and coconut extract in a large mixing bowl for 2 minutes until thickened.
- Fold in the thawed whipped topping and shredded coconut into the pudding base, blending until uniform.
- Fill the graham cracker crust with the coconut cream mixture and smooth the top.
- Decorate with toasted coconut shreds on top of the pie.
- Chill the pie in the refrigerator for at least 1 hour before serving.
Notes
Ensure you use instant pudding mix. Toast coconut carefully to avoid burning. For a frozen version, freeze the pie for 4 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: coconut pie, no-cook dessert, tropical dessert, easy pie recipe, summer dessert