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 teaspoon coconut extract or vanilla extract
¾ cup fat-free cool whip can also use light whipped topping or Truwhip
½ 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

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 ¼ cup of coconut and coconut (or vanilla) extract.
Fill pie crust with filling and top with remaining ¼ 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.
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.