This No Bake Coconut Lemon Cream Pie preps in 20 minutes, doesn't require an oven, and takes minimal effort. Standing tall and high with a fluffy, mousse-y, creamy lemon and coconut filling, this No Bake Coconut Lemon Cream Pie is a new, simple, go-to dessert for summer!
23.4 oz.boxes instant lemon pudding mixmust be instant
1 1/2cupsshredded sweetened coconut
2 - 3dropsyellow food coloringoptional
8oz.container Cool Whip or whipped toppingthawed
6oz.prepared shortbread or graham cracker crust
1cuptoasted coconutoptional garnish
1tsp.fresh lemon zestoptional garnish
Instructions
In a large bowl, whisk together sweetened condensed milk, milk, coconut extract, lemon zest, pudding mix, and coconut.
If desired, stir in food coloring.
Gently fold in whipped topping. Do not overmix or whipped topping will deflate.
Spread into prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust. 🙂
Refrigerate til set, at least 4 hours.
Garnish with toasted coconut and lemon zest. Cut and serve.
Cover and store in the refrigerator for up to a week.