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!
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
Ingredients
For the Coconut Crust:
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter melted and slightly cooled
- pinch salt
For the Pineapple Coconut Cream Filling:
- 1 packet unflavoured gelatine equivalent to 1 tablespoon
- 1 14-oz can coconut cream chilled
- 1 8-oz block cream cheese softened
- 2 tablespoons granulated sugar
- 1 14-oz 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, ½ 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 the gelatine in a steady stream into your coconut cream. Continue whipping until 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
Nutrition
Nutritional information are estimates only.
Happy no baking!
Did you make no bake pineapple coconut cream pie? I’d love to hear from you in the comments section below.
Trish
Thanks for the tip about coconut cream! I thought coconut milk and coconut cream are kinda interchangeable.
Summer is a bit short this year!
Linda
Cream cheese, pineapple and coconut cream – sounds like I’ve gone to the islands! Beautiful pie and I bet with some gluten-free graham cracker crumbs I can make this for my daughter. Thanks for the last flavors of summer!
Jolina
Exactly! If we can’t go to the tropics, well let’s have it in pie form lol 🙂 Hope you and your daughter like it!
Carrie
This sounds so delicious! It has been averaging around 10 here… So fall is definitely here… It even snowed in the mountains recently… Yikes! So any recipes that lets me hold on to a bit of summer is good for me!
Jolina
Yikes! And I thought our frost warnings were bad lol. Oh well, it’s inevitable I guess 🙂 And yes, we will grill as long as we can and hold on to summer as much as possible!
Heather Johnson
Yummy! I love coconut cream pie and no-bake recipes. The addition of the pineapple sounds amazing!
Erica Schwarz
Oh man you are talking my language. Coconut cream pie is right up there with Key Lime and Pumpkin for me – my favorites.
Jolina
Yummm so many pies so little time 🙂
Lauren
You had me at coconut (I’m seriously addicted!), then again at “no bake” and one last time at “pineapple!” This is perfection! Can’t wait to try it!
Jolina
Haha hope you like it!
Amanda
I’m all about no bake desserts. They are so simple, beautiful, and perfect for bringing to a party. Would love to test out your recipe this Labor Day!
Jolina
It would be perfect for Labour Day. And it would hold up well too. Hope you guys like it!