Coconut Cream Pie with Toasted Coconut

Coconut Cream Pie

This pie not only looks like a fluffy cloud of coco-nutty goodness, it’ll also make you feel like you’re floating on a cloud from the first bite! And let me assure you, that first bite will not be your last. You may not stop “biting” until the whole pie is gone, so might I suggest making a couple extra pies in case you’re expecting company? Toasted coconut, coconut pudding, and whipped cream makes this Coconut Cream Pie come to life.

Although this pie does not require baking, the coconut will need to be toasted in the oven for 10 minutes. Toasting the coconut gives it a satisfyingly crunchy texture. It compliments the creamy richness of the pie quite nicely. The coconut also develops a beautiful color gradient that looks amazing once sprinkled all over the final product. 

Coconut Cream Pie

I purchased a ready-made graham cracker crust to save on time but you can easily make your own with crushed graham crackers and butter. Other than the crust, this pie consists of four easy layers: coconut pudding, toasted coconut, more coconut pudding, and whipped cream. Then top it all off with a heavy sprinkle of more toasted coconut.

Coconut Cream Pie

This pie is unlike any Coconut Cream Pie you’ve had before all thanks to those sweet toasted coconut flakes. So, if you want an easy, quick pie recipe that still looks like a million bucks, then read on for the full instructions. And please let me know how you like it!


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  3. Colorful Chocolate Covered Pretzel Rods


Course: DessertDifficulty: Easy


Prep time


Fridge time





Toasted coconut, coconut pudding, and whipped cream make this Coconut Cream Pie come to life. A fluffy cloud of sweet coconut flavor in every bite!


  • 1 cup shredded coconut

  • 2 boxes coconut pudding mix (the 3.4 oz boxes)

  • 3 ½ cups milk

  • About 1 ½ cups whipped cream

  • Ready-made 9 inch graham cracker crust


  • Preheat oven to 350 degrees. Spread the shredded coconut evenly on a cookie sheet. Toast in the oven for about 10 minutes, mixing halfway through (coconut will have a lightly brown color when done)
  • In a large mixing bowl, add the milk and pudding mix. Whip for approximately 5 minutes until it’s thick and fluffy with peaks
  • Mix in about ¾ cups of the whipped cream. Beat on low until well combined
  • Pour about half the pudding mixture onto the graham cracker crust spreading evenly. Then sprinkle ½ cup of the previously toasted coconut flakes on top
  • Add the second half of the pudding mixture on top of the toasted coconut layer
  • Top with the remaining whipped cream (you can add more whipped cream depending on your preference)
  • Sprinkle the rest of the toasted coconut on top of the pie for the finishing touches
  • For the best taste and consistency, refrigerate for at least 2 hours before serving


Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 13.7g 22%
    • Saturated Fat 9.3g 47%
  • Cholesterol 34mg 12%
  • Sodium 332mg 14%
  • Amount Per Serving% Daily Value *
  • Potassium 143mg 5%
  • Total Carbohydrate 31.8g 11%
    • Dietary Fiber 2g 8%
    • Sugars 22g
  • Protein 4.7g 10%
  • Calcium 11%
  • Iron 9%
  • Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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