Ingredients:
- 1 (9-inch) pie crust, pre-baked and cooled
- 1 package (5 ounces) instant vanilla pudding mix
- 1 cup cold milk (use a non-dairy alternative like almond or coconut milk for a vegan version)
- 1½ cups shredded coconut, divided
- 1 container (8 ounces) non-dairy whipped topping, thawed
Directions:
- Prepare the Pudding Mixture:
- In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until the mixture thickens. This usually takes about 2 minutes.
- Incorporate Coconut and Whipped Topping:
- Stir in 1 cup of shredded coconut into the thickened pudding mixture. Add half of the non-dairy whipped topping and fold gently until well combined.
- Fill the Pie Crust:
- Pour the pudding mixture into the prepared pie crust, spreading it out evenly with a spatula.
- Add More Topping:
- Dollop the remaining non-dairy whipped topping over the pudding layer. Spread it out gently, covering the pudding layer completely.
- Garnish:
- Sprinkle the remaining ½ cup of shredded coconut evenly over the top of the whipped topping.
- Chill the Pie:
- Refrigerate the pie for at least 4 hours, or until it is set and chilled. This allows the flavors to meld together and the pie to firm up for easier slicing.
- Serve:
- Once chilled, slice and serve the pie. Optionally, garnish each plate with a sprig of mint or a dash of cinnamon for an extra touch.
Tips:
- For a richer flavor, toast the coconut lightly before adding it to the pie.
- If you’re using a homemade or dough-based pie crust, make sure it’s fully cooled after baking before adding the filling to prevent sogginess.
- Ensure the whipped topping is completely thawed for smooth, easy spreading.
Enjoy your delicious no-bake coconut cream pie, a perfect dessert for any occasion!