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Double Coconut Cream Pie


You'll love this Double Coconut Cream Pie recipe. The cream of coconut adds a wonderful velvety texture and flavor. Guarantee if you try this recipe it'll quickly become a family favorite!

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Rate this recipe 4.6/5 (9 Votes)


  • 1 (7-ounce) package Maria Cookies, finely crushed
  • 1/4 cup butter, melted
  • 3/4 cup cream of coconut, divided
  • 1 cup flake coconut, divided
  • 2 (3.4-ounces each) package Vanilla Flavor Instant Pudding
  • 1 1/2 cups cold milk
  • 2 cups Cool Whip, thawed and divided


Servings 8
Adapted from


Step 1

Heat oven to 350ºF.

Combine cookie crumbs, butter and 1/4 cup cream of coconut; press onto bottom of 9-inch pie plate. Bake 10 minutes. Cool completely.

Meanwhile spread 1/4 cup flaked coconut onto bottom of shallow pan; bake 7 to 10 minutes or until lightly browned, stirring frequently.

Beat pudding mixes, milk and remaining cream of coconut in large bowl with whisk 2 minutes. Stir in 1 cup Cool Whip and remaining flaked coconut; pour into crust.

Refrigerate 2 hours or until firm.

Top with remaining Cool Whip and toasted coconut just before serving.

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