Quick Description
A smooth, fluffy coconut filling layered inside a buttery graham cracker crust and topped with golden toasted coconut. Creamy, tropical, and perfect for holidays or summer gatherings.
Servings & Timing
Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Total Time: ~4 hours 20 minutes
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
Coconut Cream Filling
- 1 (8 oz) package cream cheese, softened
- ¾ cup powdered sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Topping
- ½ cup sweetened shredded coconut (toasted)
- Optional: extra whipped topping
Instructions
1️⃣ Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into a 9-inch pie dish.
- Refrigerate for 20–30 minutes to firm up.
2️⃣ Prepare the Filling
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar and mix well.
- In a separate bowl, whisk pudding mix with cold milk until thick (about 2 minutes).
- Fold pudding into cream cheese mixture.
- Stir in shredded coconut.
- Gently fold in whipped topping until light and creamy.
3️⃣ Assemble
- Spread filling evenly into chilled crust.
- Smooth the top.
- Sprinkle with toasted coconut.
4️⃣ Chill
Refrigerate for at least 4 hours, or overnight for best texture.
How to Toast Coconut
- Spread shredded coconut in a dry skillet.
- Cook over medium-low heat, stirring constantly, until golden brown (3–5 minutes).
- Let cool before sprinkling on pie.
Storage
- Store covered in refrigerator up to 4 days.
- Not recommended for freezing (texture may change).
Optional Variations
Add crushed pineapple for tropical twist
Add chocolate drizzle
Use Oreo crust instead of graham
A smooth, fluffy coconut filling layered inside a buttery graham cracker crust and topped with golden toasted coconut. Creamy, tropical, and perfect for holidays or summer gatherings.
Servings & Timing
Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Total Time: ~4 hours 20 minutes
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
Coconut Cream Filling
- 1 (8 oz) package cream cheese, softened
- ¾ cup powdered sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Topping
- ½ cup sweetened shredded coconut (toasted)
- Optional: extra whipped topping
Instructions
1️⃣ Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into a 9-inch pie dish.
- Refrigerate for 20–30 minutes to firm up.
2️⃣ Prepare the Filling
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar and mix well.
- In a separate bowl, whisk pudding mix with cold milk until thick (about 2 minutes).
- Fold pudding into cream cheese mixture.
- Stir in shredded coconut.
- Gently fold in whipped topping until light and creamy.
3️⃣ Assemble
- Spread filling evenly into chilled crust.
- Smooth the top.
- Sprinkle with toasted coconut.
4️⃣ Chill
Refrigerate for at least 4 hours, or overnight for best texture.
How to Toast Coconut
- Spread shredded coconut in a dry skillet.
- Cook over medium-low heat, stirring constantly, until golden brown (3–5 minutes).
- Let cool before sprinkling on pie.
Storage
- Store covered in refrigerator up to 4 days.
- Not recommended for freezing (texture may change).
Optional Variations
- Add crushed pineapple for tropical twist
- Add chocolate drizzle
- Use Oreo crust instead of graham
- Add coconut extract (½ tsp) for stronger flavor
