If you’re looking for one of those easy no bake desserts with zero fuss, this is it. No cooking, no fancy ingredients, and no complicated steps. Just blend, fold, freeze and you’re done. It’s simple, refreshing, and perfect when you need a make-ahead dessert with minimal effort.
Creamy, cold and intensely coconutty, this is the pie I turn to when I think “coconut cream pie.” Although this is not a classic coconut cream pie, I’ve been making this easy frozen dessert for years and it never disappoints. Yes, it uses shortcut ingredients like Cool Whip and a store-bought graham cracker crust. This pie is all about easy, nostalgic comfort food and I fully embrace its retro nature.
No-Bake Coconut Cream Pie (Frozen)
If you love super quick and easy desserts, keep reading. This cool and creamy pie takes less than five minutes to make and just a few hours in the freezer. It’s light and refreshing, perfect for summer gatherings or anytime you want a make-ahead dessert. Just make sure you have freezer space since it needs to be kept frozen until ready to serve.
About This Recipe
This isn’t a stovetop coconut cream pie with a custard base. It’s a frozen, no-bake dessert that is creamy, coconutty, and incredibly easy.
This is a recipe straight from a 1980s magazine. Remember those little booklets in the middle of the magazines that you could tear out and keep? Yep, that is exactly where I found this, way back when. This recipe stood out because it had minimal ingredients and looked so simple.
Well, I’ve since made it many times and it is every bit as simple as it looked in that magazine clipping. Throw a few ingredients in a blender, fold into thawed whipped topping and freeze. A few hours later you have a delicious, cold and creamy coconut pie. It’s sweet and refreshing in the best way. Yes, there are other ways to make coconut cream pie, but to me, this old favorite will always be the best way.
I’ve seen recipes with similar ingredients but without blending. That is, the filling ingredients are mixed together and the coconut is stirred in and left whole. That is certainly an option, but based on the original recipe, I’ve always blended the filling and I love it this way.
Ingredients
Key Ingredients
Cream Cheese: You’ll need half a block of cream cheese, full-fat. Don’t use whipped cream cheese from a tub as it won’t yield the right consistency and texture.
Sugar: You’ll need just a tablespoon of regular white sugar. As written, this pie is lightly sweet. If you prefer a sweeter pie, feel free to increase sugar to two tablespoons.
Milk: Whole or 2% milk would be fine; whatever you have on hand.
Shredded Coconut: Use sweetened shredded coconut for this recipe. Make sure it’s fresh and moist since coconut can dry out if it’s been sitting in the pantry too long. Ideally, use coconut from a newly opened bag.
Cool Whip: Regular frozen whipped topping is perfect for this. Any brand is fine. You’ll want to place in the fridge about 3-4 hours before you make the pie so it can thaw.
Graham Cracker Crust: You’ll need one prepared no-bake 8″ or 9″ graham cracker crust. Of course, if you want to make your own no-bake crust, that works too. I used store-bought since I’m going for quick and easy!
Instructions
Just a few steps and you’re done.
Step 1: Add thawed whipped topping to a mixing bowl. Set aside.
Step 2: Combine cream cheese, sugar, milk and coconut in a blender. Blend for about 30-60 seconds, until cream cheese is completely blended. The mixture will look a little textured from the coconut and that’s completely normal.
Step 3: Pour mixture over whipped topping and fold to combine.
Step 4: Spoon into prepared graham cracker pie crust. Freeze until firm, about 4-5 hours or overnight.
Step 5: Garnish as desired or leave as is; your call.
Step 6: Let stand at room temperature for about 5 minutes before serving; just until soft enough to cut. Store any leftovers in the freezer.
How to Toast Coconut
If you want to use toasted coconut as a garnish, spread 1-2 cups sweetened shredded coconut evenly on baking sheet and bake at 350°F for 6-10 minutes, stirring every 2 minutes. Once the coconut is a nice golden brown, remove from baking sheet to another sheet or plate. Allow to cool completely before using; it will become crispy as it cools.
I toasted 2 cups of coconut and it took 8 minutes. I used about 1/3 cup of this toasted coconut to garnish the pie. It does add a nice texture and additional flavor to the pie, but it’s totally optional. I’ve made this pie many times with no garnish at all.
FAQs
Can I make this pie ahead of time?
Yes, definitely! This pie is perfect for making ahead. It needs at least 4–5 hours in the freezer to firm up, but you can easily make it a few days in advance. Just keep it covered in the freezer until you’re ready to serve.
What other toppings can I add?
Toasted coconut is a fun and pretty garnish. You could also add a little dollop of whipped cream if you like. If you want a coconut chocolate pie, start with a chocolate cookie crust, add a drizzle of chocolate sauce to the top and decorate with chocolate shavings.
How should I store leftovers?
Store any leftover pie in a covered container in the freezer. It keeps well for several days. When you’re ready for another slice, just let it sit at room temp for about 5 minutes, or until soft enough to cut.
Other Recipes You Might Enjoy:
Coconut Cream Cheese Pie
Ingredients
- 4 oz (1/2 block) cream cheese, softened
- 1 tablespoon sugar For a sweeter pie, use two tablespoons
- ½ cup milk
- 1 1/2 cups sweetened shredded coconut
- 1 (8 oz) container frozen whipped topping, thawed 3-4 hours in the fridge
- 1 prepared 8- or 9-inch graham cracker crust
Instructions
- Add cream cheese, sugar, milk, and coconut to blender container.
- Cover and blend at medium speed for about 30-60 seconds.
- In medium mixing bowl, add thawed whipped topping. Pour coconut mixture over whipped topping and fold until combined.
- Spoon into prepared graham cracker crust. Freeze until firm, about 4-5 hours. Let stand at room temperature about 5 minutes before serving.
Notes
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