1 pre-made 9-inch crust (graham cracker or Golden Oreo crust — both work beautifully)
2 boxes (3.4 oz each) of instant coconut pudding mix
3½ cups whole milk (cold)
2 cups sweetened shredded coconut
1–2 cups whipped topping (like Cool Whip or any stabilized whipped cream)
For the Topping:
1 cup toasted coconut or crushed cookies (Golden Oreos, vanilla wafers, or graham crackers)
Kitchen Tools Needed
Mixing bowl (medium to large)
Whisk or electric hand mixer
Rubber spatula
Measuring cups
Refrigerator-safe pie plate (if not using a pre-formed crust)
Step-by-Step Instructions
Step 1: Make the Filling
In a large mixing bowl, combine the instant coconut pudding mix with cold whole milk. Use a whisk or electric hand mixer to blend until the mixture thickens. This usually takes about 2–3 minutes.
Once the pudding mixture is thick, fold in the sweetened shredded coconut using a rubber spatula. Be gentle to keep the texture light and fluffy.
Step 2: Assemble the Pie
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