Easy coconut pudding dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 (3.4 ounces) packages instant coconut cream pudding mix
02 -
2 cups whole milk
03 -
1 cup sweetened shredded coconut, divided use
04 -
8 ounces thawed whipped topping, divided use (Cool Whip)
05 -
9-inch graham cracker crust
# Instructions:
01 -
Add the coconut cream pudding mix to a large bowl. Add the milk and whisk until smooth and well combined.
02 -
Fold in about 2 cups of the whipped topping until fully incorporated.
03 -
Stir in ¾ cup of the sweetened shredded coconut.
04 -
Spread the coconut pudding filling into the graham cracker crust. Be sure to use all of it. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
05 -
While the pie is chilling, toast the remaining coconut by placing it in a dry small skillet over medium-low heat. Stir constantly to avoid burning. Once it starts to brown and becomes fragrant, remove it from the skillet and place it on a separate plate to stop the cooking process.
06 -
Once the pie is set, spread the remaining whipped topping over the top of the pie and garnish with the toasted coconut. Slice and serve.
# Notes:
01 -
Be sure to let the pie chill for the full 4 hours (or overnight) for the best texture
02 -
You can add a sprinkle of additional toasted coconut to each slice for extra flavor
03 -
If you prefer a richer crust, try using a butter-based graham cracker crust