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| No-Bake Coconut Cream Pie Parfait |
Coconut cream pie without the baking or the work! This no-bake dessert is my coconut version of “Sex in a Pan.”
I am a big-time coconut freak. I’m also into easy these days and the less fuss the better!
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| Coconut “Sex in a Pan” |
Here in the northeast, we’ve been getting snow after snow, and we are all pretty tired of this already and are chanting hosannas for spring to get here FAST. So last night, I had some of my neighbors, who are my dearest friends as well, in for dinner–sort of a “get lost snow, we hate you,” party. I served this.
Can I tell you what a big hit this was? There were only 5 of us but there was NOTHING left! To me, that’s the biggest testimonial to whether a recipe works or not.
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| Easy, Creamy and Delicious |
Other flavors will work here just as well if you aren’t a freak for coconut like me (and my neighbors) are. In fact, anyone who makes that old eclair dessert will recognize this is just a hack of that. However, with this, the graham crackers don’t get soggy because they are made into a nice compact crust at the bottom. So it’s a cross between that dessert and a coconut cream pie.
Delicious and easy–can it get any better? And as an aside, you can use lower-fat products to make this more healthy without sacrificing too much.
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| No-Bake Coconut Cream Pie Parfait |
Watch The Video
The Recipe
No Bake Coconut Cream Pie Parfait
Ingredients
- 2 cups evaporated milk chilled
- 2 3.4 oz coconut cream instant pudding mix
- 1 cup cold water
- 2 cups 8 oz tub extra-creamy whipped topping
CRUST
- 2 cups graham cracker crumbs
- 1 stick butter melted
- 2 tbsp sugar
TOPPING
- 1 cup 1/2 an 8 oz tub extra-creamy whipped topping
- 1/2 cup toasted coconut
- 1/4 cup hot fudge sundae sauce optional
Instructions
- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
- In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
- Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
- Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.
- If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it’s of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.
Nutrition
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| No-Bake Coconut Cream Pie Dessert |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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ConstitutionGal says
A dessert after my heart. I'm a coconut fanatic, as well, easy fits my time schedule.
Great job.
Sherry
Judith Hanneman says
I hear you Sherry–I'd turn into a cocoanut if I could!!
Martha A Cheves says
I could make love to this dish any time of day or night! I too am a coconut lover. If it doesn't have coconut as an ingredient, I've been known to add it.
Judith Hanneman says
Martha, I am such a coconut head, I love the stuff. Practically eat the bag *before* I measure it out.
Unknown says
To make it a little bit healthier and even easier, you can just use graham crackers without the butter and no need to crush them. Just put a single layer of crackers in the pan and pile the filling over. They will soften up while it chills. Gluten free graham crackers have made treats like this possible for me!
Judith Hanneman says
Like the famous "eclair" dessert. This is so easily converted to gluten-free. Positive I'd seen g/f grahams, but didn't take much note since I don't have problems with wheat (thank God because it seems to be in everything)
Charlene says
Sounds like a great recipe just as it is. I would maybe serve it with pineapple sauce.
Lisa says
What recipe would you use for pineapple sauce? I can’t find one.
Judith Hanneman says
If I was going to make a pineapple sauce, I’d buy a can of crushed pineapple and thicken it with some cornstarch and some added sugar. If I wanted a quickie sauce, I’d buy some pineapple preserves–larger supermarkets carry this, you won’t find it in a neighborhood grocery store–nuke it and thin it down with a few drops of pineapple juice.
Judith Hanneman says
Pineapple sounds terrific!
Alyssa Schrader says
Omg!! This looks so amazingly delicious I'm gonna try to make it tonight for dessert any suggestions on where I can find the packages of instant coconut cream pudding
Judith Hanneman says
Alyssa, it's just the plain old Jello brand!!! But if you can't find that, just use vanilla with about 1-2 tsp of coconut extract.
Alyssa Schrader says
Oh ok thank you so much!
Alyssa Schrader says
Is there any way I can contact you I'm making the cake now but not sure if I'm doing it right
Judith Hanneman says
Email me at judyATbakeatmidnite(DOT)com
Kimmy Hernreich says
Can this be made in a pie plate or 8×8 pan. I don't have the 10×7 which is called for. Also, I'm thinking of making banana instead of cocunut, only because my husband isn't a big fan of cocunut. And also was thinking of adding some slices of banana. What do you think? Thx for any advice you can give. I really wanna try this.
Judith Hanneman says
Hi Kimmy…rather than this recipe, you'd probably prefer my quickie banana pudding which does use a 8×8 pan–here's the link: http://bakeatmidnite.com/2013/12/quick-banana-pudding.html or the banana split parfait–now that's made in a 9×13 but if you don't have that size, half the recipe will fill a 8×8: http://bakeatmidnite.com/2013/11/banana-split-parfait.html
claudia lamascolo says
I cant wait to make this. I make something similar I never thought about using coconut and fudge what a dream pie! WOW! thanks for sharing!
Judith Hanneman says
I'm a total coconut freak so loved this. What you see there I served to guest (yep all coconut lovers) later on that evening and there wasn't any left.
Rachel Page says
The pie is really really yummy. I will make small tarts next time with the same filling. Thanks for this recipe!
Sharon Jenking says
In this recipe it does not mention pudding mix, how many or what kind.
Judith Hanneman says
Thank you so much for pointing that out Sharon. That ingredient go left off when I transferred the recipe to the new app. It’s in there now, but it’s 2 pkgs of coconut cream instant pudding.
loyce metcalf says
Can you use 3 cups of whole milk instead of evaporated. And water
Judith Hanneman says
That will work–but I’d reduce it to 2 1/2 cups whole milk in place of the evap/water. Then the pudding should be more “stable.”