Easy Coconut Cream Pie Recipe

Easy Coconut Mousse Dessert

Simple to prepare coconut cream pie in a coconut crust.

20 min. prep time
8 servings
343 Ratings



1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted
1/4 cup Land O Lakes® Butter, melted


1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
1 1/2 cup milk
1 tablespoon sugar


Reserve 2 tablespoons toasted coconut.

Combine remaining coconut and melted butter in bowl. Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Refrigerate 15 minutes.

Combine pudding mix and milk in bowl. Prepare according to package directions. Gently stir whipped cream and sugar into pudding. Pour into coconut crust. Sprinkle top with remaining coconut. Refrigerate at least 4 hours or until set.

Recipe Tip

- To toast coconut, place coconut onto ungreased baking sheet. Bake at 350°F, stirring occasionally, 8-10 minutes or until light golden brown. Remove from baking sheet. Cool completely.

- If you don’t have a springform pan, use 9-inch pie pan instead.

Nutrition Facts (1 serving)

Calories: 300

Fat: 21g

Cholesterol: 40mg

Sodium: 200mg

Carbohydrates: 26g

Dietary Fiber: 2g

Protein: 3g

Recipe #13697©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Can't wait to try it!
One of the greatest deserts I have evr made and have shared it with many family and friends
going to try this out
YUM....I can't wait to make this :)
I love toasted coconut (had to make extra, so I could snack
on some...). I made it with banana pudding.

Although I enjoyed this, my husband found it too sweet. But
if you love toasted coconut, you will love this

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