Ingredients

  • 2 packages instant vanilla pudding mix (3.4 oz each)
  • 2¾ cups cold 2% milk
  • 1 teaspoon coconut extract
  • 1 container (8 oz) frozen whipped topping, thawed
  • ½ cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • ½ cup toasted coconut flakes, for topping

Instructions

  1. Prepare the pudding: In a large bowl, whisk the instant vanilla pudding mixes with the cold milk for about 2 minutes until thickened.
  2. Add coconut flavor: Stir in the coconut extract until evenly combined.
  3. Fold in whipped topping: Gently fold in the thawed whipped topping until the mixture is smooth and fluffy.
  4. Add shredded coconut: Stir in ½ cup sweetened shredded coconut.
  5. Fill the crust: Spoon the creamy mixture into the graham cracker crust and spread evenly.
  6. Chill the pie: Cover and refrigerate for at least 4 hours, or until completely set.
  7. Garnish and serve: Sprinkle toasted coconut flakes over the top. Slice and serve chilled.

Tips for the Best Coconut Pie

  • Use cold milk to help the pudding thicken properly.
  • Fold the whipped topping gently to keep the filling light and airy.
  • Toast the coconut in a dry skillet over low heat, stirring frequently, until golden.
  • Store leftovers covered in the refrigerator for up to 3 days.

About this recipe: This no-cook coconut pie is creamy, light, and full of tropical coconut flavor. Its smooth vanilla filling, crunchy graham cracker crust, and golden toasted coconut topping make it an easy, refreshing dessert for family gatherings and special occasions.