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!

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.

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.

No-Bake Coconut Cream Pie Parfait

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The Recipe

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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.”

Prep Time20 minutes mins

Cook Time3 minutes mins

Total Time23 minutes mins

Course: desserts

Cuisine: American

Keyword: coconut cream, coconut pie, no bake recipe, parfait recipe, pie recipe

Servings: 8 -12

Calories: 320kcal

Author: Judith Hannemann

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.

Notes

hot fudge sundae sauce

Nutrition

Serving: 1person | Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 265mg | Potassium: 315mg | Fiber: 2g | Sugar: 25g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg

No-Bake Coconut Cream Pie Dessert

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