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Frozen Coconut Pie

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Submitted by PENNIE

No-bake frozen coconut cream pie with cream cheese, shredded coconut, and whipped topping in a graham cracker crust. A creamy, tropical freezer dessert with just 10 minutes of prep.

YIELD

1 pie

PREP

10 min

COOK

20 min

READY

30 min

Softened cream cheese beaten with sugar and milk until smooth, folded with shredded coconut, whipped topping, and vanilla, then spooned into a graham cracker crust and frozen. No oven, no cooking, no fuss. Ten minutes of active work and four hours in the freezer.

The cream cheese gives the filling a tangy richness that plain whipped topping alone can’t provide. It freezes into a texture that’s somewhere between ice cream and cheesecake, firm enough to slice but creamy enough to melt on your tongue.

Beat the cream cheese until completely smooth before adding the milk. Cold cream cheese leaves lumps that freeze into hard, unpleasant chunks.

Let the pie sit at room temperature for 15 minutes before cutting. Straight from the freezer it’s too solid to slice cleanly.

Kitchen Tips

  • Use softened cream cheese at room temperature. Cold cream cheese won’t blend smoothly with the milk.
  • Fold the whipped topping in gently. Stirring too hard deflates it and the frozen pie loses its light, airy texture.
  • Use sweetened shredded coconut for more flavor, or unsweetened if you prefer less sugar.
  • Toast a handful of coconut and sprinkle on top before freezing for a golden, crunchy garnish.

Variations

  • Chocolate coconut: Fold in mini chocolate chips with the coconut for a frozen Mounds bar effect.
  • Lime coconut: Add lime zest and a tablespoon of lime juice for a tropical, tart twist.

Ingredients

3 86.7
OUNCES ML/G CREAM CHEESE
softened
1 15
TABLESPOON ML SUGAR
½ 118
CUP ML MILK
1 ⅓ 315
CUPS ML COCONUT *
8 231.2
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawed
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH GRAHAM CRACKER PIE CRUST
9 inch *

Directions

Beat cream cheese and sugar in large bowl.

Gradually add milk; beat until smooth.

Stir in coconut, Cool Whip and vanilla. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature 15 minutes until it can be cut easily.

Store leftover pie in freezer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 205 73% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 93mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 0%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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