This strawberry coconut cream pie tropical no bake treat is a dream come true for anyone seeking a simple, yet exquisitely delicious dessert. It’s the perfect solution for hot days or when you crave a taste of the tropics without turning on the oven, offering a delightful escape with every bite.
Key Ingredients for Strawberry Coconut Cream Pie Tropical No Bake Treat
- For the Crust:
- 2 cups crushed graham crackers (about 10-12 full sheets)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- For the Coconut Cream Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can full-fat coconut milk, chilled (refrigerate overnight for best results to separate cream)
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How to Make Strawberry Coconut Cream Pie Tropical No Bake Treat
This strawberry coconut cream pie tropical no bake treat is an absolute breeze to whip up, requiring no baking and minimal effort for maximum tropical indulgence. Its velvety smooth coconut cream filling, nestled in a delightfully crunchy, toasted coconut-graham cracker crust, is a symphony of textures and tropical flavors. The vibrant, sweet-tart strawberry topping adds a burst of freshness that perfectly complements the creamy richness. With a preparation time of around 30 minutes plus chilling time, this dessert is perfect for last-minute gatherings or a simple weeknight treat that feels like a vacation.
Step-by-Step Instructions
Prepare the Crust: In a medium bowl, combine the crushed graham crackers, shredded coconut, and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help pack it down tightly. Place the crust in the refrigerator to chill for at least 15 minutes while you prepare the filling.
Make the Coconut Cream Filling: In a medium saucepan, whisk together the sweetened condensed milk, powdered sugar, and cornstarch until smooth. In a separate small bowl, whisk together the coconut cream (scoop the thick cream from the top of the chilled coconut milk can; you should have about 1/2 cup to 3/4 cup) and the water. Gradually whisk this coconut cream mixture into the saucepan with the condensed milk mixture.
Cook the Filling: Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, making sure to scrape the bottom and sides of the pan, until the mixture thickens to a pudding-like consistency. This should take about 8-10 minutes. Do not boil. Once thickened, remove the pan from the heat and stir in the vanilla extract.
Cool the Filling: Transfer the thickened coconut cream mixture to a clean bowl. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Allow it to cool at room temperature for about 15-20 minutes, then refrigerate for at least 1 hour, or until completely chilled and firm.
Whip the Cream: While the coconut filling is chilling, whip the heavy whipping cream in a separate bowl using an electric mixer or a whisk until stiff peaks form. Be careful not to over-whip.
Combine Filling and Whipped Cream: Once the coconut cream filling is thoroughly chilled, gently fold the whipped cream into it. Mix until just combined, ensuring no streaks remain but without deflating the whipped cream.
Assemble the Pie: Retrieve the chilled pie crust from the refrigerator. Spoon the coconut cream filling evenly into the prepared crust, smoothing the top with a spatula. Return the assembled pie to the refrigerator to chill for at least 2-3 hours, or preferably 4 hours, to allow the filling to set properly.
Prepare the Strawberry Topping: About 30 minutes before serving, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Gently toss to coat the strawberries. Let them sit at room temperature for about 20-30 minutes to macerate, releasing their juices and creating a delicious syrup.
Serve: Once the pie is fully set, remove it from the refrigerator. Spoon the macerated strawberries and their syrupy juices over the top of the chilled pie just before serving.
Why You’ll Love This Strawberry Coconut Cream Pie Tropical No Bake Treat
You’ll absolutely adore this strawberry coconut cream pie tropical no bake treat because it delivers an explosion of tropical bliss with every single bite. The star of the show is undoubtedly the incredibly creamy and luscious coconut filling, beautifully complemented by the subtle crunch of the toasted coconut and graham cracker crust. It’s a luscious dessert that rivals any bakery-bought slice, but at a fraction of the cost thanks to simple, accessible ingredients you likely already have or can easily find. The vibrant fresh strawberry topping, kissed with a hint of lemon, adds a refreshing tang that cuts through the richness, making it utterly addictive and a delightful alternative to heavier, baked pies.
Forget the fuss of ovens and complicated steps; this no-bake wonder is your shortcut to impressing guests or treating yourself to a moment of pure, unadulterated joy. It’s the perfect embodiment of a tropical escape, transporting your taste buds straight to a sun-drenched beach with its cooling, decadent flavors. So, why wait for a vacation when you can create your own slice of paradise right in your kitchen? Give this delightful strawberry coconut cream pie tropical no bake treat a try today!
Storing and Reheating Tips
This delicious strawberry coconut cream pie tropical no bake treat is best enjoyed fresh, but leftovers can be stored and enjoyed for a few days.
- Refrigeration: Store any leftover pie, uncovered or loosely covered with plastic wrap, in the refrigerator. The pie will stay fresh for up to 2-3 days. It is important to keep it chilled to maintain its creamy texture and prevent spoilage.
- Freezing: Freezing this pie is not recommended as the creamy filling and crust can become watery and lose their desired texture upon thawing. However, if you must freeze it, do so before adding the strawberry topping. Wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving and add the fresh strawberry topping.
- Serving Leftovers: To serve, simply take a slice from the refrigerator. The strawberry topping is best added just before serving each portion if you want to maintain the freshest fruit flavor and texture.
Final Thoughts
This strawberry coconut cream pie tropical no bake treat is a true showstopper, offering a delightful escape with its creamy, tropical flavors and no-bake convenience. Give it a try, and you’ll discover just how easy it is to create a memorable dessert that everyone will rave about.
Strawberry Coconut Cream Pie Tropical No Bake Treat
Ingredients
Equipment
Method
- In a medium bowl, combine the crushed graham crackers, shredded coconut, and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help pack it down tightly. Place the crust in the refrigerator to chill for at least 15 minutes while you prepare the filling.2 cups crushed graham crackers, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- In a medium saucepan, whisk together the sweetened condensed milk, powdered sugar, and cornstarch until smooth. In a separate small bowl, whisk together the coconut cream (scoop the thick cream from the top of the chilled coconut milk can; you should have about 1/2 cup to 3/4 cup) and the water. Gradually whisk this coconut cream mixture into the saucepan with the condensed milk mixture.1 (14 ounce) can sweetened condensed milk, 1/2 cup powdered sugar, 1/4 cup cornstarch, 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup water
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, making sure to scrape the bottom and sides of the pan, until the mixture thickens to a pudding-like consistency. This should take about 8-10 minutes. Do not boil. Once thickened, remove the pan from the heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Transfer the thickened coconut cream mixture to a clean bowl. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Allow it to cool at room temperature for about 15-20 minutes, then refrigerate for at least 1 hour, or until completely chilled and firm.
- While the coconut filling is chilling, whip the heavy whipping cream in a separate bowl using an electric mixer or a whisk until stiff peaks form. Be careful not to over-whip.1 cup heavy whipping cream
- Once the coconut cream filling is thoroughly chilled, gently fold the whipped cream into it. Mix until just combined, ensuring no streaks remain but without deflating the whipped cream.1 cup heavy whipping cream
- Retrieve the chilled pie crust from the refrigerator. Spoon the coconut cream filling evenly into the prepared crust, smoothing the top with a spatula. Return the assembled pie to the refrigerator to chill for at least 2-3 hours, or preferably 4 hours, to allow the filling to set properly.
- About 30 minutes before serving, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Gently toss to coat the strawberries. Let them sit at room temperature for about 20-30 minutes to macerate, releasing their juices and creating a delicious syrup.2 cups fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- Once the pie is fully set, remove it from the refrigerator. Spoon the macerated strawberries and their syrupy juices over the top of the chilled pie just before serving.