This No Bake Coconut Cream Pie is a quick, easy, no-fuss dessert recipe that is perfect for the holidays. A thick creamy coconut filling in a graham cracker crust, topped with luscious blueberry topping.
Using a hand mixer, combine coconut milk, instant pudding mix and powdered sugar. Beat on high 2-3 minutes or until no lumps remain.
Fold in whipped topping and sweetened shredded coconut.
Transfer mixture to store bought graham cracker pie crust, spread evenly.
Top coconut mixture with Lucky Leaf Blueberry Topping, spread evenly.
Cover and refrigerate at least 3 hours to set.
Slice and serve.
*The powdered sugar is optional. Without the sugar the pie will be a lightly sweet version. If you prefer sweeter cream pies, add the powdered sugar. Serve with additional whipped topping and shredded coconut. The coconut cream pudding mix can be substituted with vanilla instant pudding mix if needed. You can find canned coconut milk in the Asian foods section of your grocery store.
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