Pineapple Coconut Cream Pie
If you could turn a tropical drink into a dessert, this Pineapple Coconut Cream Pie would be it.
This no-bake pie captures all the flavors of a classic piña colada — juicy pineapple, creamy coconut, and a hint of sweetness from the graham cracker crust. It’s smooth, cool, and bursting with island flavor, the kind of dessert that instantly makes you feel like you’re on vacation. The best part? It’s effortless to make — no oven, no complicated steps, just mix, chill, and enjoy.
Perfect for summer gatherings, potlucks, or when you just want a refreshing dessert that feels indulgent but easy, this pie delivers every time. The combination of crushed pineapple, coconut cream, and whipped topping gives it a light, airy texture that melts in your mouth, while the graham crust adds buttery crunch in every bite.
Pineapple Coconut Cream Pie Ingredients
Graham cracker crust – The buttery foundation that gives the creamy filling a sweet, slightly crunchy balance. You can use store-bought or make your own by mixing crushed graham crackers with melted butter and a little sugar.
Crushed pineapple (with juice) – Adds natural sweetness and a juicy tropical flavor that defines the pie. Don’t drain it — the juice helps flavor the creamy filling.
Cream of coconut – The secret to that rich, coconutty sweetness. Look for brands like Coco Lopez or Coco Real; this is not the same as coconut milk.
Sweetened condensed milk – Adds silky texture and richness to the filling while sweetening it just right.
Whipped topping – Gives the pie its light, fluffy consistency. You can use store-bought Cool Whip or make your own whipped cream.
Sweetened shredded coconut (optional) – Toast or sprinkle it over the top for extra coconut flavor and texture.
Pineapple slices and maraschino cherries (optional) – For a beautiful, tropical garnish that makes the pie presentation pop.
How to Make This Pineapple Coconut Cream Pie
STEP 1: In a large mixing bowl, combine the crushed pineapple (with all its juice), cream of coconut, and sweetened condensed milk. Stir until the ingredients are evenly blended and the mixture looks creamy and smooth.
STEP 2: Add the thawed whipped topping to the bowl. Gently fold it in using a spatula until the mixture is light and fully combined. The goal is to keep as much of the airy texture as possible — don’t overmix.
STEP 3: Spoon the filling into the prepared graham cracker crust, spreading it out evenly with a spatula so the surface is smooth and level.
STEP 4: Chill or freeze depending on the texture you prefer. For a softer, creamy pie, refrigerate for at least 6–8 hours or overnight. For a firmer, sliceable consistency, freeze for 4–6 hours.
STEP 5: Just before serving, add your garnishes. A swirl of whipped topping, a sprinkle of shredded coconut, and a few pineapple slices or maraschino cherries make it look and taste extra special.
Can I Use Fresh Pineapple Instead of Canned?
It’s best to stick with canned crushed pineapple for this recipe. Fresh pineapple contains enzymes that can affect the texture of the pie, preventing it from setting properly. The canned version is softer, sweeter, and already includes the right amount of juice to balance the filling.
Can I Make This Pie Ahead of Time?
Yes, this pie is ideal for making ahead! Because it needs several hours to chill, you can easily prepare it a day in advance and keep it refrigerated until you’re ready to serve. If you’re freezing it, you can make it up to a week ahead — just thaw in the refrigerator for 30 minutes before serving so it softens slightly for easier slicing.
How Do I Make a Homemade Graham Cracker Crust?
Combine 1½ cups of graham cracker crumbs, ¼ cup sugar, and 6 tablespoons of melted butter. Mix until the texture resembles wet sand. Press it firmly into a 9-inch pie dish, making sure the crust is even along the sides and bottom. Chill for 15–20 minutes before adding the filling. For extra flavor, bake it at 350°F (175°C) for 8 minutes, then let it cool before filling.
Helpful Tips
- Make sure the whipped topping is fully thawed before mixing — this helps it blend smoothly.
- Use cream of coconut, not coconut milk or coconut cream; the texture and sweetness are completely different.
- If freezing, wrap the pie tightly in plastic wrap to prevent ice crystals from forming.
- For a toasty flavor, sprinkle coconut flakes on a baking sheet and toast at 350°F (175°C) for 3–4 minutes before topping.
What to Serve with Pineapple Coconut Cream Pie
This pie is best served chilled and pairs beautifully with light meals like grilled chicken, shrimp, or tropical salads.
For drinks, try serving it with iced coffee, lemonade, or even a coconut-rum cocktail to play up the tropical notes.
If you’re building a dessert table, it’s the perfect contrast to chocolate or berry desserts — sweet, cool, and refreshing.
Storage & Freezing
Keep leftovers covered in the refrigerator for up to 4 days. The pie will stay creamy and flavorful as long as it remains chilled.
To freeze, wrap the entire pie tightly with plastic wrap and foil. It can be frozen for up to 1 month. Thaw in the fridge for a few hours before serving. The texture will stay creamy and sliceable, especially if you used whipped topping instead of fresh whipped cream.
This Pineapple Coconut Cream Pie is pure tropical comfort — creamy, dreamy, and full of sunshine flavor. Whether you’re serving it after a cookout or as a make-ahead dessert for guests, every slice feels like a mini getaway.
Pineapple Coconut Cream Pie
Ingredients
- 1 container 8 ounces of whipped topping, fully thawed
- ½ cup of sweetened shredded coconut for optional garnish
- 1 pre-made or homemade 9-inch graham cracker crust
- 1 can 20 ounces of crushed pineapple, including juice
- ½ cup of cream of coconut such as Coco López
- 1 can 14 ounces sweetened condensed milk
- Optional decoration: maraschino cherries and fresh pineapple slices
Instructions
- In a large mixing bowl, combine the crushed pineapple (with all its juice), cream of coconut, and sweetened condensed milk. Stir thoroughly until the mixture is smooth and homogeneous.
- Carefully fold the thawed whipped topping into the fruit and cream mixture, working gently to maintain a light and fluffy consistency.
- Transfer the filling into the graham cracker pie crust, spreading evenly and smoothing the surface with a spatula or the back of a spoon.
- Place the pie in the refrigerator and chill for a minimum of 6 hours for a soft, creamy consistency. For a firmer, sliceable texture, freeze the pie for at least 4 hours instead.
- Before serving, embellish the top with extra whipped topping and, if desired, scatter sweetened shredded coconut along with decorative touches of pineapple slices and maraschino cherries.