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Creamy No-Bake Coconut Cream Pie with Toasted Coconut

creamy no-bake coconut cream pie - featured image
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A luscious no-bake coconut cream pie featuring a crunchy graham cracker crust, silky coconut cream filling, and a toasted coconut topping that adds a subtle nutty warmth.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, refrigerated overnight
  • 8 oz cream cheese, softened (room temperature)
  • ¾ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups heavy whipping cream (cold)
  • 1 cup shredded sweetened coconut (for folding into the filling)
  • ½ cup shredded sweetened coconut (for toasted topping)
  • Optional: a pinch of sea salt

Instructions

  1. Combine graham cracker crumbs and granulated sugar in a medium bowl. Pour in melted butter and mix until crumbs are evenly coated and resemble wet sand.
  2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes to set.
  3. Toast ½ cup shredded sweetened coconut in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant (3-5 minutes). Remove and cool.
  4. Open the chilled can of coconut milk without shaking. Scoop out the thick coconut cream into a large mixing bowl, saving the liquid for other uses.
  5. Add softened cream cheese, powdered sugar, and vanilla extract to the coconut cream. Beat on medium speed until smooth and creamy (2-3 minutes), scraping sides as needed.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form (4-5 minutes).
  7. Gently fold the whipped cream into the coconut cream mixture, then fold in 1 cup shredded sweetened coconut evenly.
  8. Pour the filling into the chilled crust and smooth the top. Cover loosely with plastic wrap or foil.
  9. Chill the pie for at least 4 hours or overnight for best texture.
  10. Just before serving, sprinkle the toasted coconut topping evenly over the pie. Add a pinch of sea salt if desired.
  11. Slice with a sharp knife dipped in hot water and serve chilled.

Notes

Refrigerate coconut milk overnight to separate cream. Fold whipped cream gently to keep airy texture. Toast coconut carefully on medium-low heat, stirring constantly to avoid burning. Chill pie overnight for best texture. Use gluten-free graham crackers or almond flour crust for gluten-free version. Substitute vegan cream cheese and coconut whipping cream for dairy-free version.

Nutrition

Keywords: no-bake pie, coconut cream pie, toasted coconut, easy dessert, creamy pie, graham cracker crust, no oven dessert, tropical dessert

Find it online: https://blipflavor.com/creamy-no-bake-coconut-cream-pie-recipe-easy-perfect-dessert-with-toasted-coconut/