Summer Coconut Cream Pie Dessert Recipe

There's something magical about a chilled coconut cream pie on a sweltering summer day. Creamy, dreamy, and kissed with tropical flair, this dessert feels like a mini vacation with every bite.

this Recipe

I remember the first time I made this pie for a family BBQ. The sun was blazing, kids were running through sprinklers, and this light, luscious pie disappeared in minutes. It's since become a warm-weather staple at every gathering.

Why You'll Love This Summer Coconut Cream Pie Dessert

Get ready to fall head over heels for your new favorite summer sweet. This Coconut Cream Pie is everything you want in a dessert: refreshing, easy to make, and absolutely irresistible.

First, it’s no-bake, which means you won’t need to fire up the oven on a hot day. Just a quick stovetop session and a little chill time, and dessert is ready.

It’s also a time-saver. You can prepare it ahead and let it sit in the fridge until you’re ready to serve—perfect for parties, potlucks, or last-minute get-togethers.

Budget-wise, it’s incredibly friendly. Most ingredients are pantry staples, and even the extras won’t break the bank.

And let’s talk about taste: the creamy coconut filling is rich without being heavy, the whipped topping is cloud-like, and the toasted coconut on top adds the perfect crunch.

This pie is pure sunshine in dessert form—easy to love and even easier to make.

Ingredients Notes

The secret to this coconut cream pie lies in the balance of creamy and crunchy textures with vibrant coconut flavor. Each ingredient is simple but essential.

Coconut milk brings that signature tropical taste. Make sure you use canned, full-fat coconut milk for the richest, creamiest filling. Shake the can well before using to incorporate the thick coconut cream with the liquid.

Shredded sweetened coconut adds texture and sweetness. Toasting it enhances the nutty flavor and gives a beautiful golden color. Sprinkle it generously on top for both flavor and decoration.

Instant vanilla pudding mix makes this pie incredibly quick and foolproof. Combined with coconut milk and whole milk, it creates a silky smooth base without needing to cook custard from scratch.

Whipped topping (like Cool Whip) keeps things light and fluffy. It folds easily into the filling and makes for an airy texture. If you prefer homemade whipped cream, go for it—just make sure it's stabilized for best results.

For the crust, a pre-made graham cracker crust keeps prep minimal, but you can also make your own. Crushed graham crackers mixed with melted butter and a pinch of sugar, pressed into a pie pan and chilled, will do the trick.

No fancy equipment needed here—just a whisk, a mixing bowl, and a pie dish. A spatula helps smooth the filling, and a small skillet is perfect for toasting your coconut.

How To Make This Summer Coconut Cream Pie Dessert

Making this pie is refreshingly simple, and the hardest part might just be waiting for it to chill.

Start by preparing the filling. In a large bowl, whisk together instant vanilla pudding mix, whole milk, and coconut milk until thickened and smooth. This should take about 2-3 minutes of whisking.

Once the mixture has set slightly, gently fold in half of the whipped topping until fully incorporated. This adds volume and lightness to the filling. Next, stir in about a cup of shredded coconut for that chewy, tropical texture.

Pour the filling into your graham cracker crust and use a spatula to smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. The longer it chills, the better it sets.

While the pie chills, toast your remaining shredded coconut. Place it in a dry skillet over medium-low heat, stirring often until golden brown and fragrant—usually 5-7 minutes. Let it cool completely before topping the pie.

Once the pie has set, spread the remaining whipped topping over the top. Finish it off by sprinkling your toasted coconut evenly across the surface.

Total time including chill is about 4-5 hours, but hands-on time is only 15-20 minutes. It’s the kind of dessert that feels like it took all day—but didn’t.

Storage Options

This pie stores beautifully, making it a great make-ahead dessert. Cover it tightly with plastic wrap or a fitted pie lid and store in the refrigerator for up to 4 days.

If you have leftovers, individual slices can be stored in airtight containers. They may lose a bit of structure over time, but they’ll still taste amazing.

You can even freeze this pie if needed. Wrap the pie tightly in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge before serving. Keep in mind that texture might change slightly after freezing.

To re-serve, let it sit at room temperature for 10-15 minutes for the best flavor and consistency. A chilled pie is refreshing, but it tastes best when it’s not rock-hard cold.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize.

Want a more decadent version? Swap the vanilla pudding for coconut cream pudding and fold in a handful of mini white chocolate chips for a little extra indulgence.

For a dairy-free pie, use dairy-free whipped topping and replace the whole milk with a plant-based milk like almond or oat. Just be sure the pudding mix you use is also dairy-free.

Craving a nutty twist? Add a layer of crushed macadamia nuts to the crust before pouring in the filling. They add a delightful crunch and pair beautifully with the coconut flavor.

Instead of graham cracker crust, try a shortbread cookie crust for a buttery, melt-in-your-mouth experience. It gives the pie a slightly richer taste that feels just a bit more special.

Don’t be afraid to experiment. This recipe is forgiving, flexible, and fun—the perfect summer dessert to make your own.

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