Coconut cream pie is a luscious dessert made with a creamy coconut filling, often topped with whipped cream and toasted coconut flakes. Traditionally, it features a flaky pie crust, but this recipe offers a no-bake alternative that is just as satisfying. The star ingredient in this recipe is Jello Instant Coconut Cream Pudding, which simplifies the preparation while delivering rich coconut flavor.

To prepare this delightful dessert, you will need the following ingredients:

For the Pie Crust:

1 single 9-inch pie crust (store-bought frozen crust works great)

For the Coconut Cream Filling:

6.8 oz (192 g) Jell-O Instant Coconut Cream Pudding Mix (two 3.4 oz boxes)
2 cups (473 ml) milk (whole or 2%)

For the Whipped Cream Topping:

2 cups (473 ml) heavy cream
½ cup (60 g) powdered sugar
¼ tsp coconut extract (optional)

For Garnish:

½ cup (60 g) toasted coconut

Step 1: Prepare the Pie Crust

Bake the Pie Crust: Follow the package instructions to bake the pie crust. Allow it to cool completely.

Step 2: Toast the Coconut

Oven Method: Spread coconut flakes on an ungreased baking sheet. Toast at 350°F for 2 minutes, stir, and continue to toast for an additional minute or until golden brown. Keep a close eye on it, as coconut can burn quickly.
Stovetop Method: Place coconut flakes in a pan over medium heat. Stir constantly until they reach your desired level of toastiness. Remove from heat and transfer to a bowl to cool.

Step 3: Prepare the Coconut Cream Filling

Mix Pudding: In a large bowl, whisk together the Jello Instant Coconut Cream Pudding Mix and milk until fully dissolved.
Whip Cream: In a stand mixer, whip the heavy cream and powdered sugar until stiff peaks form. If using, add coconut extract during whipping.
Combine: Gently fold one-third of the whipped cream into the pudding mixture until no streaks remain. Spread this filling into the cooled pie crust.

Step 4: Assemble the Pie

Top with Whipped Cream: Spread the remaining whipped cream over the pudding filling.
Chill: Cover the pie lightly with plastic wrap and refrigerate for at least 1-2 hours to allow it to set.

Step 5: Serve

Garnish: Just before serving, sprinkle toasted coconut on top for added texture and flavor.
Slice and Enjoy: Cut into slices and serve chilled.

Use Quality Ingredients: For the best flavor, use high-quality coconut extract and fresh heavy cream.
Chill Thoroughly: Allowing the pie to chill for a longer period enhances the flavor and texture.
Experiment with Flavors: Feel free to add a touch of vanilla extract or a squeeze of lime juice for a unique twist.

This Jello coconut cream pie recipe is a breeze to make and delivers a delightful dessert that everyone will love. With its creamy filling, fluffy whipped topping, and crispy toasted coconut, it’s a treat that’s perfect for any occasion. So gather your ingredients, follow the steps, and enjoy a slice of this tropical delight today!

For more recipes and tips on coconut cream pie, check out Crazy For Crust and AllRecipes. Happy baking!