Tropical Coconut Cream Pie

Tropical Coconut Cream Pie, a vegetarian-friendly dessert that’s perfect for any occasion. This American classic features a luscious blend of Jell-O instant pudding and flaked coconut, making it a delightful treat for coconut lovers. With dairy and coconut allergies in mind, this easy-to-make pie is a fantastic choice for busy schedules, offering a sweet escape with every bite.

The flavor profile is rich and creamy, with a hint of sweetness that pairs beautifully with a baked pie shell. Serve it chilled for a refreshing finish to any meal, or enjoy it as a standalone dessert.

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Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 75 minutes

Overview

This Easy Coconut Cream Pie is a quick and delightful dessert that combines the creamy texture of Jell-O instant pudding with the tropical flavor of coconut. Perfect for those with a busy schedule, this pie is both simple to make and irresistibly delicious.

Diet Type

Vegetarian

Allergies

Dairy, Coconut

Cuisine

American

Ingredients

• 1.5 Cups (C) milk
• 1 - 5 Ounces (oz) package instant vanilla pudding mix
• 1.5 Cups (C) flaked coconut, divided
• 1 - 8 Ounces (oz) container frozen whipped topping, thawed
• 1 - 9 Inch pie shell, baked

Steps

1. In a large bowl, whisk together the milk and instant vanilla pudding mix until the mixture begins to thicken, about 2 minutes.
2. Fold in 1 cup of the flaked coconut and half of the thawed whipped topping until well combined.
3. Pour the filling into the baked pie shell, spreading it evenly.
4. Spread the remaining whipped topping over the filling.
5. Sprinkle the remaining 0.5 cup of flaked coconut on top.
6. Refrigerate the pie for at least 1 hour before serving chilled. Enjoy!