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Tropical Fruit Cream Pie

Carolyn Dixon of Monticello, Arkansas uses crunchy toasted coconut to add a special touch to this sweet and fruity pie. It can be stirred up in a jiffy with handy pantry staples.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6-8 servings


  • 2 cups cold 2% milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15-1/4 ounces) mixed tropical fruit, drained
  • 1/2 cup sweetened shredded coconut, toasted
  • 1 graham cracker crust (9 inches)


  • In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrigerate until serving.

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  • oklee
    Jul 24, 2012

    It's been over 100 degrees for two weeks now and this is such an easy, refreshing dessert. I used sugar-free, fat-free everything and I added 4 oz fat free cool whip. I should have taken out about 1/2 cup of the skim milk to compensate. I also taosted the coconut. It was yummmmy! A real keeper and if I cut the pie into 12 slices it comes out to less than 200 calories/slice.