No-Bake Chocolate Coconut Cream Pie

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious no-bake pie with a rich chocolate coconut filling and a crunchy graham cracker crust, perfect for warm days. This American-inspired recipe, ready in about 15 minutes, layers graham cracker crumbs, unsweetened shredded coconut, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup unsweetened shredded coconut
6 tbsp, melted unsalted butter
8 oz semisweet chocolate chips
1 cup, full fat coconut milk
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup, cold heavy cream
1/4 cup, for garnish toasted coconut flakes

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup unsweetened shredded coconut, and 6 tbsp melted unsalted butter. Stir until mixture resembles wet sand. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 30 minutes to set.
Step 2: In a small saucepan over low heat, warm 1 cup full-fat coconut milk until just simmering, about 3 minutes. Remove from heat and stir in 8 oz semisweet chocolate chips until smooth and glossy. Stir in 1/3 cup powdered sugar and 1 tsp vanilla extract until fully incorporated. Let cool slightly.
Step 3: Pour the chocolate coconut filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the filling is firm.
Step 4: Just before serving, whip 1 cup cold heavy cream in a chilled bowl using a hand mixer until stiff peaks form. Spread whipped cream over the pie and sprinkle 1/4 cup toasted coconut flakes on top for garnish.