We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
75 minutes
- 1.5 cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1.5 cups flaked coconut
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (9 inch) pie shell, baked
- In a large bowl, stir together milk and pudding mix until it thickens, approximately 2 minutes. Gently mix in 1 cup of coconut and half of the whipped topping until fully incorporated. Pour the filling into the pre-baked pie crust.
- Spread the rest of the fluffy whipped topping over the luscious filling, then generously sprinkle the remaining 1/2 cup of coconut. Chill the pie in the refrigerator until perfectly set and serve it delightfully chilled.
Similar Recipes
Chocolate Banana Cream Pie
Deliciously easy creamy pie with layers of chocolate, banana, vanilla pudding, and coconut.
- 50min
Satay chicken pie
Elevate classic chicken pie with a sweet and spicy Asian flair using a delectable sweet chili and peanut sauce.
Fried Pie Crust
Easy and delicious no-bake pie crust made with flour, brown sugar, coconut, and butter. Simply cook until golden brown, press into a pie plate, and cool. Perfect for custard or cream pies!
- 20min
Coconut cream tartlets with glazed strawberries
Coconut cream tarts topped with glazed strawberries - a delicious bite-sized treat!
- 40min
Fish and pumpkin green curry
Make a batch of Green Curry Fish & Pumpkin Pot Pies to serve four and save the rest in the freezer for a delicious meal later.