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.