No Bake Light Coconut Cream Pie

A delicious & easy no-bake coconut pie recipe made with instant pudding, whipped topping, cream cheese, toasted coconut, and graham cracker crust.

Course Dessert

Cuisine American

Prep Time 10

Chilling Time 2

Total Time 2 10

Servings

Calories 206kcal

Author Amee

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 sweetened shredded coconut divided
1 premade graham cracker crust homemade (recipe on my site) or store bought, shortbread pie crust, or chocolate pie crust here

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.

- Try swapping vanilla pudding for coconut cream pudding for even more coconutty goodness.
- Taste the filling before pouring it into the crust and adjust the sweetness to your preference by adding in a little granulated sweetener of choice, if needed. You can also add extra coconut, if desired.
- 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.