Eggless No-Bake Coconut Cream Pie
Creamy, dreamy, and loaded with coconut flavor in every single layer, this no-bake pie is the kind of dessert that disappears fast — especially when you're feeding a crowd of eight. The filling gets its luscious, sliceable texture from a combination of cornstarch and bloomed gelatin rather than eggs, so it sets up beautifully in the fridge without any custard-style cooking that typically calls for yolks. Full-fat coconut milk and whole milk come together in a thick, velvety base that's folded with shredded coconut for even more tropical richness. The buttery graham cracker crust is pressed — not baked — and packed with toasted coconut for a nutty, caramel-like crunch that holds up perfectly against the creamy filling. A cloud of vanilla whipped cream on top and a scatter of golden toasted coconut finish the whole thing off in the most satisfying way. It's an impressive centerpiece dessert that requires zero oven time and comes together with straightforward pantry and dairy ingredients you can easily verify yourself.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup sweetened shredded coconut, toasted
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- ¾ cup sweetened shredded coconut
For the topping
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- ½ tsp pure vanilla extract
For serving
- ¼ cup sweetened shredded coconut, toasted (optional)
Instructions
- 1
Toast the coconut for the crust and garnish: spread 3/4 cup total sweetened shredded coconut (1/2 cup for the crust, 1/4 cup for garnish if using) in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a plate and let cool.
- 2
Make the crust: in a mixing bowl, stir together the graham cracker crumbs, 1/2 cup toasted coconut, and 1/4 cup granulated sugar. Pour in the 6 tbsp melted butter and stir until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
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