This Coconut Cream Pie couldn’t be easier to whip up! Light, thick, creamy and luscious, it tastes like it’s made from scratch but comes together in minutes.


  • 1 prepared graham cracker pie crust
  • 2 boxes (3.4 oz each) instant Coconut Cream pudding mix
  • 2 cups milk (I used 1%)
  • ⅔ cup shredded coconut
  • 1 (8 oz) tub Cool Whip Free, thawed
  • About ½ cup toasted coconut (I toasted mine in a skillet)


  1. In a large bowl, whisk together the pudding mixes and milk until thick and creamy, about 2 minutes. Fold in ¾ of the Cool Whip and the ⅔ cup of shredded coconut until combined and creamy. Pour into the prepared pie crust.
  2. Spread carefully with remaining Cool Whip and top with toasted coconut. Refrigerate to set for at least 4 hours or until firm. Cut into slices and serve. Store leftovers in the fridge.

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