This is a coconut pie recipe that is going to be quick and easy to make! This recipe calls for a few simple ingredients and then you will have a no-bake mini coconut pie with berries! You know I love easy recipes!

This is a fun summertime dessert and it is the perfect dessert to serve at your 4th of July celebration! I love to make desserts and I have had the best coconut pie with fresh whipped cream and parties – but that takes so much time!

I hate to stir the egg mixture and all the stuff that goes with baking a creamy coconut custard pie.

I also do not like making homemade pie crusts! I don’t have the time or patience – and sometimes they are worth it, for an apple pie, but I like the shortcut versions of dessert recipes.

This recipe is not your typical coconut pie recipe. You don’t have to use egg yolks, heavy whipping cream or coconut extract. You just whip up the cold coconut milk in a large bowl and it’s the base for your pie.

Just like you would beat up heavy cream to make a coconut flavor cool whip in a traditional pie, this pie uses coconut milk to create the fluffy base to add to your graham cracker pie shell.

You can also make your own graham cracker crust by grounding up some graham crackers and butter in a food processor with some sugar to make this recipe in a 9-inch pie plate. I use 1 ½ cups finely ground graham cracker crumbs, ⅓ cup sugar, and 6 tablespoons of melted butter. Then I bake it at 375 degrees for 7 minutes and then let it cool for an hour. (This is great for a peanut butter pie too!)

Tips:

You can use an electric mixer to make this pie but a stand-up mixer is much easier. It’s like making whipped cream topping.
Use unsweet or sweet coconut.

Easy Coconut Pie Recipe ~ July 4th Berry Coconut Cream Pies

Ingredients:

6 large strawberries
30 blueberries
2 cans coconut milk (13.66 fl oz)
1/4 cup coconut flakes
6 Keebler mini pie crusts
Optional – honey for extra sweetness

Instructions:

Place the cans of coconut milk in the fridge overnight. You want it to get really cold so that the coconut milk separates from the coconut water.

Open and scoop out just the coconut milk from each can. Using a stand mixer with a whisk attachment whisk well until the coconut milk resembles whipped topping – you want stiff peaks! Optional: If you would like to sweeten it then add a little honey.

Divide the whipped coconut filling into the 6 mini pies. Wash the strawberries and blueberries. Cut the tops off the strawberries. Slice the strawberries lengthwise.

Place the berries on top of the pies and put the shredded coconut down the middle. Keep in the fridge until ready to serve.

If you are looking for a new recipe – try this to enjoy a coconut cream pie recipe without all the hard work!

Check out these 9 cake filling recipes for more baking inspiration!

Yield: 6

Easy Coconut Pie Recipe

Name: Easy Coconut Pie Recipe
Yield: 6
Cuisine: Dessert
Ingredients: 6 large strawberries; 30 blueberries; 2 cans coconut milk (13.66 fl oz); 1/4 cup coconut flakes; 6 Keebler mini pie crusts; Optional - honey for extra sweetness

Try this no-bake coconut pie with berries for an easy and refreshing dessert!

Ingredients

6 large strawberries
30 blueberries
2 cans coconut milk (13.66 fl oz)
1/4 cup coconut flakes
6 Keebler mini pie crusts
Optional - honey for extra sweetness

Instructions

Place the cans of coconut milk in the fridge overnight. You want it to get really cold so that the coconut milk separates from the coconut water.
Open and scoop out just the coconut milk from each can. Using a stand mixer with whisk attachment whisk well until the coconut milk resembles whipped topping - you want stiff peaks! Optional: If you would like to sweeten it then add a little honey.
Divide the whipped coconut filling into the 6 mini pies. Wash the strawberries and blueberries. Cut the tops off the strawberries. Slice the strawberries lengthwise.
Place the berries on top of the pies and put the shredded coconut down the middle. Cover with plastic wrap and keep in the fridge until ready to serve.

Notes

Please note - you need to chill the cans of coconut milk at least 24 hours before you make this pie.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1078Total Fat: 73gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 0mgSodium: 747mgCarbohydrates: 97gFiber: 6gSugar: 12gProtein: 13g

This is just an estimate.