No-Bake Mango Coconut Cream Pie
This No-Bake Mango Coconut Cream Pie is the ultimate summer dessert. Layers of silky mango coconut filling, fresh diced mango, and a cloud of whipped topping all come together in a ready-made crust for a showstopper dessert that wows every single time.
Servings: 8 servings
Ingredients
- 3/4 cup lite coconut milk or evaporated milk
- 3/4 cup 100% mango juice
- 3.4 ounce box instant coconut pudding mix
- 8 ounce package cream cheese room temperature
- 5-6 ounce mango Greek yogurt
- 2 cups diced fresh mango reserve 1/2 cup for garnish
- 6 ounce pre-made graham cracker or pecan pie crust
- 12 ounces frozen whipped topping (thawed) divided
- 8 thin mango or vanilla cookies halved
- Fresh Mint for garnish
Instructions
- In a small mixing bowl, whisk or blend together with an electric mixer lite coconut milk, mango juice, and the coconut pudding mix for 1 minute. Set aside.
- In a medium mixing bowl, beat cream cheese and mango Greek yogurt until light and fluffy, about 1 minute.
- Once smooth, fold in the pudding mixture.
- Fold in the fresh mango and half of the whipped topping.
- Pour the filling into the pie crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
- Garnish the top of the pie with the remaining whipped topping, cookies, fresh mint, and remaining mango.
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