Pecan Free No-Bake Coconut Cream Pie
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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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