Indulge in the simplicity of our No-Bake Coconut Cream Pie—a luscious and effortless dessert that brings the tropical goodness of coconut to your table. This dreamy pie features a velvety coconut filling nestled in a buttery graham cracker crust, topped with a cloud of whipped cream and toasted coconut flakes. Perfect for warm days or when you crave a taste of the tropics without the fuss of baking.
Ingredients You’ll Need:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Coconut Cream Filling:
- 1 package (3.4 oz) coconut cream instant pudding mix
- 1 1/2 cups cold coconut milk
- 1/2 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream
- Toasted coconut flakes for garnish
Preparation Steps:
For the Graham Cracker Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a pie dish to form the crust.
For the Coconut Cream Filling: 2. In a large bowl, whisk together coconut cream instant pudding mix and cold coconut milk until thickened.
- Fold in shredded coconut and vanilla extract until well combined.
- Pour the coconut cream filling into the prepared graham cracker crust, spreading it evenly.
- Refrigerate the pie for at least 2-3 hours or until the filling is set.
Assembly: 6. Once the pie is set, spread whipped cream over the coconut cream filling.
- Garnish with toasted coconut flakes.
- Slice and serve chilled.
- Enjoy the tropical delight of the No-Bake Coconut Cream Pie!
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