Experience the tropics with every bite of this refreshing no bake pineapple coconut cream pie. From the sweet and tangy crushed pineapple to the fluffy whipped coconut cream to the crunchy toasted coconut, this is summer in a pie!

(Love tropical treats? Try this cold and refreshing buko pandan. It’s a popular Filipino dessert made of coconut, tapioca pearls and pandan-infused gelatine. It’s delicious! Mango graham cake or mango float is another favourite summertime treat – absolutely no baking required.)

I may not want to admit it but summer is winding down. We still get marvelous sunshine however the days are getting shorter, the air is crisper in the morning and it’s been averaging in the low 20s (65F) more and more.

Plus, this is the last recipe in our No Bake Summer Series! That went by fast (remember the Strawberry Mango Banana Smoothie from June?). We will pick it up again next year but in the meantime, I leave you with this amazing, no bake pineapple coconut cream pie. It’s the perfect send-off to summer!

Labour Day weekend

I know a lot of you have been busy with back-to-school activities but here, school doesn’t start until after Labour Day. So the Labour Day weekend is really when we try to cram as much summer activities as we can.

And this pie is perfect for those BBQs and picnics and parties you’re cooking up. Pineapples + coconut + more coconut…a summer dessert can’t get any more tropical than this!

[clickToTweet tweet=”No bake pineapple coconut cream pie – sweet pineapple, whipped coconut cream, toasted coconut!” quote=”No bake pineapple coconut cream pie – sweet pineapple, whipped coconut cream, toasted coconut!”]

Use chilled coconut cream

I kid you not when I say it’s super easy to whip this up. Just one important thing to remember: use coconut cream and not coconut milk. The cans look very similar sometimes so double-check you’re grabbing the right one.

And chill the can the night before you plan to use it. You want the solidified coconut cream and not the watery bits. Don’t throw away the watery portion though! It’s still good for other recipes like smoothies.

No bake pineapple coconut cream pie

Then off you go! Prepare your crust. Freeze. Prepare your filling. Chill. Top with toasted coconuts and more whipped coconut cream before serving. Enjoy! It’s really that easy.

So this long weekend, the last long weekend of summer, make this no bake pineapple coconut cream pie and have a wonderful time! Make it count!

No Bake Pineapple Coconut Cream Pie

Cakes, Pies & Tarts, No Bake & Frozen Treats, Recipes

No Bake Pineapple Coconut Cream Pie

No bake pineapple coconut cream pie - sweet and tangy crushed pineapple, fluffy whipped coconut cream, crunchy toasted coconut. Summer in a pie!

Ingredients

For the Coconut Crust:

2 cups (170 grams) graham cracker crumbs
1 cup (60 grams) sweetened shredded coconut
1/2 cup (113 grams) unsalted butter, melted and slightly cooled
Pinch of salt

For the Pineapple Coconut Cream Filling:

1 packet (equivalent to 1 tablespoon) unflavoured gelatine
1 14 oz (400 ml) can coconut cream, chilled
1 8 oz (250 grams) block cream cheese, softened
2 tablespoons granulated sugar
1 14 oz (400 ml) can crushed pineapple, drained (keep the juice)

To Serve (optional):

Sweetened shredded coconut, toasted
Whipped coconut cream

Instructions

For the Coconut Crust:

In a medium bowl, combine 2 cups graham cracker crumbs, 1 cup sweetened shredded coconut, 1/2 cup melted butter and a pinch of salt. Stir until evenly moist.
Press onto the bottom and up the sides of a 9-inch pie dish. Freeze while you prepare the filling.

For the Pineapple Coconut Cream Filling:

Pour 1 packet of unflavoured gelatine into a small bowl with 3 tablespoons of pineapple juice (drained from the can of crushed pineapple). Do not stir. Let sit for 10 minutes to allow it to bloom.
In the meantime, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and 2 tablespoons sugar on medium high speed until smooth and creamy. Fold crushed pineapples. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip a can of coconut cream (only use the solidified portions of your coconut cream, see my notes above) on medium high speed until resembling soft peaks. Get your gelatine and microwave for no more than 10 seconds (the bowl should not be warm to the touch). Whisk until smooth.
With the mixer on medium low speed, gradually pour it in a steady stream into your coconut cream. Continue whipping until the gelatine is incorporated.
Fold your coconut cream into your cream cheese pineapple mixture. Transfer the filling into your prepared crust and chill for 4-6 hours, preferably overnight.
To serve, top with coconut cream and sprinkle with toasted sweetened shredded coconut

https://theunlikelybaker.com/no-bake-pineapple-coconut-cream-pie/

Happy no baking!

Did you make no bake pineapple coconut cream pie? I’d love to hear from you in the comments section below.

Here are some of the best recipes from our No Bake Summer Series: