While the pie is chilling, prepare the whipped cream. In a chilled mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to over-whip, as it can turn into butter. Once the whipped cream is ready, set it aside in the fridge until you’re ready to serve.
Assemble the Pie: After the coconut cream filling has chilled and set, top the pie with the freshly whipped cream. Spread the whipped cream evenly over the coconut filling, creating a fluffy, cloud-like topping.
Optional Garnish: For an extra touch of flavor and texture, sprinkle toasted coconut flakes on top of the whipped cream. To toast the coconut, simply spread the shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown. Let the toasted coconut cool before garnishing the pie.
Serve and Enjoy: Once the pie is fully assembled and garnished, slice and serve. This No-Bake Coconut Cream Pie is the perfect creamy, coconut-filled dessert for any occasion. It’s cool, refreshing, and irresistibly delicious!
Notes
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