No-Cook Coconut Pie Recipe
No-Cook Coconut Pie Recipe photo by Taste of Home
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No-Cook Coconut Pie Recipe

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This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings


  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2-3/4 cups cold 2% milk
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • Additional coconut, toasted

Nutritional Facts

1 piece: 312 calories, 15g fat (9g saturated fat), 11mg cholesterol, 348mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 4g protein.


  1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
  2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.

Test Kitchen Tips
  • If you prefer the flavor, use sweetened whipped cream instead of whipped topping.
  • No coconut extract on hand? Use coconut pudding mix instead of vanilla.
  • For an equally simple banana cream pie, substitute banana pudding mix for the vanilla and fold in a sliced banana.
  • Originally published as No-Cook Coconut Pie in Taste of Home February/March 1994, p13

    Reviews for No-Cook Coconut Pie

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    Marsha User ID: 9099895 262102
    Reviewed Mar. 5, 2017

    "My family loved it. Last less then a hour. 5 Star rating"

    TNbluffbaker User ID: 46423 256176
    Reviewed Oct. 30, 2016

    "Very good pie! I omitted the coconut extract and substituted coconut cream pudding instead."

    rjcheyenne User ID: 5597996 253620
    Reviewed Sep. 3, 2016

    "I'm trying to cut calories wherever I can, so i used sugar free pudding, light whipped topping and 1% milk. Yummy!"

    dewflop User ID: 216755 253613
    Reviewed Sep. 3, 2016

    "Very easy. I only used part of the coconut extract because I ran out, but it was still very good. My picky family said to make it again. Thanks for a very nice recipe!"

    Laurie73 User ID: 7632634 253377
    Reviewed Aug. 30, 2016

    "Wonderful! Only change I made was the pudding. I used coconut cream pudding instead of vanilla, everything else was the same."

    cndyhllck User ID: 3406283 252873
    Reviewed Aug. 18, 2016

    "For poobyrooh from New Zealand....You can use sweetened whipped cream for Cool Whip or if you have a substitute for whipped cream (Dream Whip) that would work also. I suggest using a little dissolved gelatin in your whipped cream to make it more stable. Look on line for amounts."

    poobyrooh User ID: 8899676 251765
    Reviewed Jul. 23, 2016

    "I'm from New Zealand, we don't have frozen whipped topping in our stores, so what are the ingredients for this please? Also we don't have Graham Crackers, so would any biscuit base do> Thanks"

    Heavenlybliss0421 User ID: 4351713 250159
    Reviewed Jul. 6, 2016

    "Pinkie55 - The 1.4 oz box of pudding you refer to in your review is for SUGAR FREE pudding mix. This recipe calling for 3.4 oz boxes is correct in the fact that it is not calling for the sugar free version of the pudding. It simply states instant vanilla pudding mix. With that being said, the pie is easy and quick to prepare and is delicious. I added more coconut simply because I LOVE the stuff!"

    LeoLadyUSA User ID: 8827015 246707
    Reviewed Apr. 7, 2016

    "This is delish ! Followed recipe exactly and it was soooo yummy I'll be making more for sure !!"

    pinkie55 User ID: 472577 228897
    Reviewed Jul. 3, 2015

    "Please correct the size of the box of pudding. It should be 1.4 oz. Not 3.4 oz."

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