For the Pie:

1 pre-made graham cracker pie crust.

1 Cup.Of sweetened shredded coconut (plus extra for garnish).

For the Coconut Custard Filling:

1 (14-oz) can.Of sweetened condensed milk.

1 Cup.Of coconut milk (canned).

1 Pkg.Of (3.4 ounces) instant coconut cream pudding mix.

1 Cup.Of cold milk.

1 Tsp.Of coconut extract.

For the Whipped Cream Topping:

1 Cup.Of heavy cream.

2 Tbsp.Of powdered sugar.

1/2 Tsp.Of vanilla extract.


1st Step

If you don’t have a pre-made graham cracker crust, press it into a pie plate and put it aside.

2nd Step

In a large mixing bowl, blend sweetened condensed milk, coconut milk, instant coconut cream pudding mix, cold milk, and coconut essence until smooth. 1 cup sweetened shredded coconut should be folded into the custard mixture.

3rd Step

Spread the coconut custard mixture evenly over the prepared graham cracker crust. Place the pie in the refrigerator for at least 2 hours, or until the filling is firm.

4th Step

Whip the heavy cream, powdered sugar, and vanilla extract in a separate dish until soft peaks form.

5th Step

Spread the whipped cream over the coconut custard mixture after the pie has set. As a garnish, top with more sweetened shredded coconut.

6th Step

Slice and serve your simple Coconut Cream Pie. The delicious blend of creamy coconut custard and the mild sweetness of whipped cream is sure to please.