Light Coconut Cream Pie (No Bake!)
Made with a graham cracker pie crust, whipped topping, sugar-free vanilla pudding, low-fat cream cheese, and toasted coconut, this no-bake coconut cream pie is lighter and healthier than traditional recipes yet just as tasty (if not tastier!) -and it’s macro and Weight Watchers friendly, to boot!
First and foremost, I would like to thank and credit my friend, Laurie, for this light coconut pie recipe. She made it for Bunco night last year, and I had to have the recipe. I was even more thrilled when she told me it was a Weight Watchers recipe. It’s so good that I didn’t even miss the extra calories.
The original Weight Watchers recipe is for “Mini Coconut Cream Pies” made with mini graham cracker crusts, but I found an organic and healthier graham cracker pie crust by Arrowhead Mills, so I made a full-size coconut pie.
The Weight Watchers recipe also calls for a healthier alternative to Cool Whip called Truwhip. I used it for the first time when I made this, and I don’t know if I’ll use Cool Whip ever again. You should be able to find it in the organic section at your local grocery store.
This light coconut cream pie makes the perfect lightened-up summertime dessert. So you can have pie and eat it too while hitting those diet goals! Not to mention, a premade pie crust means no dishes. Win-win! 🙂
If no-bake desserts are right up your alley (I love them!), this amazing Chocolate Pie is a must-make. It’s crazy easy and crazy good! I love how easy it is to throw together and make ahead for parties -but first, back to coconut cream pie.
Why You’ll Love This Recipe
- It’s no-bake and no-fuss. This coconut cream pie requires about 10 minutes of hands-on prep work before you place the whole thing in the fridge and patiently wait for the magic to happen.
- This is a lightened version of a classic. I tested this with lighter, lower-calorie ingredients (i.e., sugar-free instant pudding, low-fat milk, low-fat cream cheese, and Truwhip). So rest assured, this is a healthy, weight watchers-friendly coconut pie that doesn’t compromise flavor.
- Amazing make-ahead summer dessert. You can make the filling and assemble the pie the night before you plan to serve it, then pop it in the fridge, and come party time, the pie will be perfect.
- 3 layers of downright deliciousness. What’s not to love about a graham cracker crust filled with a heap of luxurious vanilla pudding pie filling topped with toasted coconut?
- It’s flexible. For the most part, the ingredients are easy to modify for your individual dietary needs and preferences with simple swaps and substitutions.
Ingredients You’ll Need
- Instant vanilla pudding – The base of the pie filling is instant vanilla pudding. I used sugar-free instant vanilla pudding, but feel free to use a regular mix.
- Low-fat milk – I recommend using Fairlife 2% milk here. It’s made with ultrafiltration techniques resulting in a higher concentration of protein and calcium.
- Low-fat (or fat-free) cream cheese – This makes the vanilla pudding extra thick and creamy. For the best results, don’t forget to soften it before using.
- Coconut extract – To intensify the coconut flavor. If you don’t want to splurge on coconut extract just for this recipe, use vanilla extract instead.
- Whipped topping – When you get to the store, head to the freezer aisle for a good old-fashioned tub of Cool Whip whipped topping, or grab fat-free Cool Whip or Truwhip to keep things light and healthy.
- Shredded coconut – You can use unsweetened or sweetened shredded coconut to layer on top. However, I think you’ll find sweetened coconut more enjoyable. It tends to have a creamier mouthfeel than unsweetened coconut and a more intense coconut taste.
- Graham cracker crust – This is a no-bake coconut cream pie, after all, so I give you full permission to grab a ready-made graham cracker crust from the store. Premade shortbread crust and chocolate pie crust is great here, too. If you want to make the pie crust, head to my graham cracker crust recipe for the step-by-step -or make a low-carb coconut almond pie crust instead.
How to make no bake coconut cream pie with vanilla pudding
Step 1: Toast coconut. Add the shredded coconut to a dry skillet and toast over medium heat, stirring frequently, until lightly golden and fragrant (3-5 minutes).
Step 2: Make pie filling. Add the instant vanilla pudding mix, milk, and cream cheese to a large mixing bowl, and mix well to combine. Then, add the Cool Whip, half of the toasted coconut, and coconut extract and stir until incorporated.
Step 3: Assemble and chill. Spread the pie filling in the pie crust, then sprinkle the remaining toasted coconut on top. Place the pie in the fridge to chill for several hours (or until set).
Step 4: Add toppings and serve. After chilling, this coconut cream pie is excellent with a drizzle of melted dark chocolate over the top (like a Mounds bar!), but toppings are a matter of preference. You can skip toppings altogether -or read on for more ideas.
Recipe Tips
- While you’re at it, you might want to toast extra coconut for goodies like these Almond Coconut Date Balls and this Coconut Cake. Toasted coconut keeps well in the freezer for up to a month, so there is no rush!
- Try swapping vanilla pudding for coconut cream pudding for even more coconutty goodness.
- Everyone loves personal pan pies, so feel free to fill mini graham crusts with the vanilla pudding mixture (like the original recipe).
- As tempting as it may be to dig in, patience is critical. The pie needs plenty of time to chill for the pudding filling to set correctly. Aim for at least 4-6 hours or overnight.
Variations
The ingredients in this recipe are very flexible, leaving plenty of room for you to get creative with flavors, toppings, and so on. Here are some ideas for inspiration:
- Chocolate – The easiest way to make this a chocolate coconut cream pie is by using instant chocolate pudding instead of vanilla. You could also drizzle melted chocolate (like I did) or sift cocoa powder over the top to give your pie a chocolatey spin.
- Strawberry – Use instant strawberry pudding mix instead of vanilla, add a drizzle of strawberry syrup, and garnish with fresh strawberries.
- Banana – Swap the vanilla pudding with banana cream pudding and garnish with freshly sliced bananas, and voila -banana coconut cream pie! Sprinkling Golden Oreo or vanilla wafer cookie crumbs on the top would be delicious.
Storing and Freezing
Storing: Cover the disposable pie pan with a layer of plastic or the lid it was initially covered with and keep it in the fridge for 3-4 days.
Freezing: Unfortunately, I do not recommend freezing this pie as the crust may turn to mush during the thawing process.
Recipe FAQs
You can omit the crust in this no-bake recipe and enjoy the vanilla pudding filling topped with toasted coconut with a spoon. However, if you were hoping for something more official, this Crustless Coconut Pie is a better choice.
Yes! Since the pie needs plenty of time to chill for the filling to set properly, it’s best to make it a day before serving.
More must-make no-bake desserts
- No Bake Peanut Butter Chocolate Chip Protein Bars
- No Bake Chocolate Peanut Butter Oatmeal Cookies
- No Bake Banana Pudding Parfaits
- No Bake Cool Whip Chocolate Pie
If you love this recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
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No Bake Light Coconut Cream Pie
Ingredients
- 1 oz package instant vanilla pudding regular or sugar-free (I used SF in this recipe)
- 2 cups low-fat milk *use Fairlife milk for an added protein boost
- 3 oz low-fat cream cheese softened
- 1 tsp coconut extract or vanilla extract
- 3/4 cup fat-free cool whip can also use light whipped topping or Truwhip
- 1/2 cup shredded coconut divided
- 1 premade graham cracker crust can also use mini premade graham cracker crusts, shortbread pie crust, or chocolate pie crust here
Instructions
- Add the shredded coconut to a dry skillet and toast over medium heat, stirring frequently, until lightly golden and fragrant (3-5 minutes).
- Mix pudding mix, milk, and cream cheese in a large mixing bowl until thickened and well blended. Stir in cool whip and 1/4 cup of coconut and coconut (or vanilla) extract.
- Fill pie crust with filling and top with remaining 1/4 cup coconut.
- Chill for several hours and serve.
- Optional, but amazing: Garnish with strawberries and serve with melted dark chocolate for drizzling on top, if desired.
Notes
- Try swapping vanilla pudding for coconut cream pudding for even more coconutty goodness.
- See the “variations” section in the blog post for a few delicious twists.
- Everyone loves personal pan pies, so feel free to fill mini graham crusts with the vanilla pudding mixture (like the original recipe).
- As tempting as it may be to dig in, patience is critical. The pie needs plenty of time to chill for the pudding filling to set correctly. Aim for at least 4-6 hours or overnight.
Nutrition
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Yum, anything lightened up sounds good to me. This looks deliciously creamy. have a sweet treat linky party going on at my blog right now and I’d like to invite you to stop by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com
Lisa,
I am so sorry that I have not gotten back to you sooner!! I just read your comment posted and would love to enter your sweet treat party:) Let me know when you do it again and sign me up. Your blog is great!!!
Sounds delightful! I will definitely be making this soon – we love ‘lightened up’!! So glad you shared at Sweets for a Saturday.
thank you! I love Lisa’s Saturday Sweets! What a great way to network with fellow bloggers and get some yummy recipes:)
HOW DID I MISS THIS????????????? Coconut = My favorite thing on earth!!! I CAN NOT WAIT TO TRY THIS!!! Thanks for sharing!!!!
Thank you Donna! I am a coconut freak myself!! ๐
Can real whipping cream be used?
Thanks
Hi Diane! Absolutely! Real whipping cream would be a delicious swap. ๐