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
Pour the coconut pudding mixture into your pre-made pie crust. Use the back of a spoon or a spatula to spread it evenly and smooth the surface.
At this point, the pie may still seem a bit soft. Don’t worry — the magic happens in the fridge.
Step 3: Chill the Pie
Cover the pie loosely with plastic wrap or foil and place it in the refrigerator for at least 2 to 3 hours. For best results and a firmer set, let it chill overnight.
During this time, the pudding mixture will fully set and the coconut will meld beautifully into the custard.
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