Decadent Tropical Coconut Cream Pie
Indulge in a slice of this Decadent Tropical Coconut Cream Pie, a delightful dessert that transports you to a tropical paradise with every bite. This rich, creamy pie features a luscious filling made from creamy vanilla pudding, sweetened half-and-half, and a generous amount of toasted coconut, providing an irresistible texture and flavor. Topped with a light and fluffy Cool Whip frosting, this pie is not only visually stunning but also extraordinarily delicious. For an extra indulgence, consider swapping some of the vanilla pudding for chocolate pudding—a killer combination that's sure to impress your guests!
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Pie shell
1 (10-inch, baked and cooled)
Coconut flakes
2 1/4 cups (Toast 1 1/4 cups until lightly browned)
Instant vanilla pudding
2 (6-ounce) packages (as per package instructions)
Dream Whip
2 (1 1/3-ounce) envelopes (as per package instructions)
Half-and-half
2 pints (chilled)
Vanilla extract
2 teaspoons (pure vanilla extract)
Cool Whip
8 ounces (thawed)
Instructions
1
Preheat your oven and prepare the pie shell according to the package instructions. Bake until golden and cool completely.
2
While the pie shell is cooling, spread 1 1/4 cups of coconut flakes on a baking sheet and toast in the oven until lightly browned, stirring occasionally to ensure even toasting.
3
In a large mixing bowl, combine the instant vanilla pudding, Dream Whip, and chilled half-and-half. Using a mixer, whip the mixture until it becomes thick and creamy.
4
Gently fold in the vanilla extract along with 1 cup of coconut and 1/2 cup of the toasted coconut, mixing until well combined.
5
Pour the creamy coconut mixture into the prepared and cooled pie shell, spreading it evenly.
6
In a separate bowl, fold the remaining 1/2 cup of toasted coconut into the thawed Cool Whip, then frost the top of the pie with this mixture.
7
Sprinkle the remaining 1/4 cup of toasted coconut on top as a beautiful garnish.
8
Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set properly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Tropical Coconut Cream Pie?
It is a rich and creamy dessert featuring a vanilla pudding and half-and-half filling with toasted coconut, topped with a fluffy Cool Whip frosting.
What size pie shell is needed?
The recipe requires one 10-inch pie shell that has been baked and cooled.
How much coconut is used in total?
A total of 2 1/4 cups of coconut flakes are used throughout the recipe.
How do I toast the coconut flakes?
Spread 1 1/4 cups of coconut flakes on a baking sheet and toast in the oven until lightly browned, stirring occasionally.
What kind of pudding is used in the filling?
The recipe calls for two 6-ounce packages of instant vanilla pudding.
Can I substitute the vanilla pudding?
Yes, you can swap some of the vanilla pudding for chocolate pudding for a delicious alternative flavor combination.
What is Dream Whip and how much is needed?
Dream Whip is a whipped topping mix; you will need two 1 1/3-ounce envelopes for this recipe.
How much half-and-half is required?
The recipe requires 2 pints of chilled half-and-half.
How many servings does this pie yield?
This Decadent Tropical Coconut Cream Pie serves approximately 8 people.
How long does the pie need to chill?
The pie should be chilled in the refrigerator for at least 2 hours before serving to set properly.
What is the first step in making the filling?
In a large mixing bowl, combine the instant vanilla pudding, Dream Whip, and chilled half-and-half, then whip until thick.
When do I add the vanilla extract?
Gently fold in the 2 teaspoons of vanilla extract after the pudding mixture has been whipped until thick.
How much coconut goes inside the filling?
The filling contains 1 cup of untoasted coconut and 1/2 cup of toasted coconut.
How is the frosting prepared?
Fold 1/2 cup of toasted coconut into 8 ounces of thawed Cool Whip to create the frosting.
What is used as a garnish for the pie?
The remaining 1/4 cup of toasted coconut is sprinkled on top as a beautiful garnish.
Does the pie shell need to be hot or cold when filled?
The pie shell must be completely cooled before you pour in the creamy coconut mixture.
What texture should the filling be?
The filling should be whipped until it is thick, creamy, and luscious.
Is this recipe considered easy?
Yes, it is tagged as an easy pie recipe and is perfect for parties.
Can this pie be customized?
Yes, adding chocolate pudding instead of vanilla is a recommended variation for an extra indulgence.
What type of vanilla extract is recommended?
The recipe specifies using 2 teaspoons of pure vanilla extract.
How do I ensure the coconut toasts evenly?
You should stir the coconut flakes occasionally while they are on the baking sheet in the oven.
Should the half-and-half be room temperature?
No, the half-and-half should be chilled before mixing with the pudding and Dream Whip.
Is Cool Whip used inside the filling?
No, Cool Whip is used specifically for the frosting on top of the pie.
What preparation is needed for the Cool Whip?
The Cool Whip should be fully thawed before folding in the coconut and frosting the pie.
How is the filling distributed in the pie?
The creamy coconut mixture is poured into the shell and spread evenly before frosting.
What are the main tags for this recipe?
Tags include coconut cream pie, dessert, tropical dessert, easy pie recipe, and party dessert.
How much toasted coconut is set aside for the very top?
A final 1/4 cup of toasted coconut is reserved to be sprinkled on top of the frosting.
What tool is best for combining the pudding and Dream Whip?
A mixer is recommended to whip the mixture until it reaches the desired thick and creamy consistency.
Is this a good dessert for a tropical theme?
Absolutely, the combination of coconut and cream makes it an ideal tropical paradise treat.
How many envelopes of Dream Whip are in the ingredients list?
The recipe calls for two 1 1/3-ounce envelopes of Dream Whip.