This No Bake Coconut Cream Angel Pie is the ultimate light and refreshing dessert, made with a crunchy cookie crust and a fluffy coconut cream filling. With no oven required, it’s the perfect treat for summer days or elegant dinners with guests. Simple, creamy, and irresistibly delicious!
Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup shredded coconut (toasted if preferred)
- 1/2 cup melted butter
- 2 tbsp sugar
For the filling:
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1 cup sweetened shredded coconut
- 1 cup coconut milk (full-fat, chilled)
For garnish:
- Toasted coconut flakes
- Whipped cream
Instructions
- Prepare the crust
- In a bowl, mix together the graham cracker crumbs, shredded coconut, sugar, and melted butter.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Refrigerate for at least 30 minutes to set.
- Make the filling
- In a large bowl, beat the chilled heavy cream with powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese until smooth. Add vanilla extract, coconut milk, and shredded coconut, and mix until creamy.
- Gently fold in the whipped cream until the mixture is fluffy and well combined.
- Assemble the pie
- Pour the coconut cream filling into the prepared crust and spread evenly.
- Refrigerate for at least 4–6 hours, or overnight, until firm and set.
- Garnish and serve
- Before serving, top with whipped cream and sprinkle with toasted coconut flakes.
- Slice, serve chilled, and enjoy this light and dreamy dessert!
Tips
- For a nuttier flavor, you can add crushed almonds or pecans to the crust.
- Chill your mixing bowl and beaters before whipping cream for best results.
- Make it ahead of time — this pie keeps well in the fridge for up to 3 days.
