Recipe Card
A rich and creamy no-bake strawberry coconut pie with a buttery graham cracker crust and toasted coconut topping.
Servings: 8 slices
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Yield: 9-inch pie
Dietary Notes: Contains dairy and gluten. No-bake filling.
Ingredients
For the Crust
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the Filling
- 1 package (8 oz / 226 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1 can (13.5 oz / 400 ml) full-fat coconut milk (thick part only)
- 1 cup (240 ml) heavy whipping cream
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (225 g) fresh strawberries, finely chopped
- 3/4 cup (60 g) sweetened shredded coconut
For the Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup (30 g) toasted shredded coconut
- 2–3 fresh strawberries for garnish
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Press mixture firmly into a 9-inch pie pan, covering bottom and sides. Refrigerate for 30 minutes to set.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add thick coconut milk and vanilla extract. Beat until combined.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Stir in instant pudding mix until fully incorporated.
- Fold in chopped strawberries and shredded coconut.
- Spoon filling into chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until firm.
- For topping, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe or spread whipped cream over chilled pie. Garnish with toasted coconut and strawberries before serving.
Additional Notes
- Use full-fat coconut milk for the creamiest texture.
- Drain excess liquid from strawberries to prevent a watery filling.
- Pie must chill fully to set properly.
Introduction
This strawberry coconut cream pie combines bright berry flavor with rich, tropical coconut in a silky, cloud-like filling. The buttery graham cracker crust provides the perfect contrast to the creamy center, while toasted coconut adds texture and depth. It is a refreshing dessert ideal for spring gatherings, summer dinners, or anytime you want an impressive no-bake treat.
Step-by-Step Cooking Guide
4
Step 1: Prepare the Crust
Combine crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the pie dish.
Tip: Use the bottom of a measuring cup to press the crust evenly and compact it well to prevent crumbling.
Step 2: Make the Cream Base
Beat softened cream cheese until smooth before adding sugar and coconut milk.
Tip: Ensure cream cheese is fully softened to avoid lumps in the filling.
Step 3: Fold for Lightness
Whip heavy cream separately to stiff peaks, then gently fold it into the cream mixture.
Tip: Fold gently using a spatula to maintain volume and create an airy texture.
Step 4: Add Flavor and Chill
Fold in strawberries and coconut, then spread into crust. Chill until set.
Tip: Refrigerating overnight produces the cleanest slices.
Ingredient Details and Substitution Tips
Cream Cheese
Provides structure and tangy richness. Full-fat is recommended for stability.
Coconut Milk
Use only the thick cream from the top of the can. Shake and refrigerate the can beforehand to separate solids easily.
Strawberries
Fresh strawberries work best. Chop finely and pat dry to avoid excess moisture.
Substitutions
- Gluten-Free: Use gluten-free graham crackers.
- Dairy-Free: Substitute dairy-free cream cheese and coconut whipped topping.
- No Pudding Mix: Replace with 2 tablespoons (16 g) cornstarch dissolved in 2 tablespoons milk and cook gently until thickened before folding in.
- Different Fruit: Substitute raspberries or chopped pineapple in equal amounts.
Equipment Alternatives
- If no electric mixer is available, use a whisk and beat vigorously by hand.
- Store-bought graham cracker crust can replace homemade crust.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add 1 tablespoon fresh lemon zest for brightness.
- Mix in 1/4 cup (30 g) chopped white chocolate.
- Replace vanilla pudding with coconut pudding mix for stronger coconut flavor.
Dietary Adjustments
- Use light coconut milk for a slightly lighter version (texture may be softer).
- Reduce sugar by 1/4 cup (50 g) for less sweetness.
Serving Suggestions
Serve chilled. For presentation, sprinkle extra toasted coconut and add fresh berry slices just before serving. This pie pairs well with hot coffee or iced tea.
Storage and Make-Ahead Information
Storage
Cover tightly and refrigerate for up to 3 days.
Freezing
Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
Not applicable; serve chilled.
Make-Ahead Tip
Prepare the pie up to 24 hours in advance for best texture and flavor.
Shelf Life Note
The crust may soften slightly after 48 hours due to moisture from the filling.
Nutrition Facts (Per Slice, Approximate)
Calories: 420 kcal
Carbohydrates: 36 g
Protein: 4 g
Fat: 30 g
Saturated Fat: 19 g
Sugar: 24 g
Fiber: 2 g
Allergens: Contains dairy and gluten.
Frequently Asked Questions
Q: Why is my filling too soft?
A: It may not have chilled long enough or excess strawberry juice may have thinned the mixture.
Q: Can I use frozen strawberries?
A: Yes, but thaw completely and drain thoroughly before adding.
Q: Can I make this pie without coconut?
A: Yes, omit shredded coconut and replace coconut milk with additional heavy cream.
Q: Can I use a baked crust?
A: Yes. Bake crust at 350°F (175°C) for 8 minutes and cool completely before filling.
The Story Behind the Recipe
This pie was inspired by classic coconut cream pie and fresh strawberry desserts combined into one refreshing creation. After testing different ratios of cream cheese and whipped cream, this version achieves a stable, sliceable texture while maintaining a light, mousse-like consistency. The addition of toasted coconut adds depth and contrast, elevating it from a simple cream pie to a layered dessert experience.
Reader Engagement
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