Coconut Cream Pie Parfaits

Jars filled with coconut cream pie parfait

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These Coconut Cream Pie Parfaits are light, creamy, and totally irresistible! Made with layers of fluffy coconut pudding, whipped cream, and crunchy graham cracker crumbs, they’re the perfect no-bake treat for spring and summer.

Prep Time15

Chilling Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: coconut cream parfaits, coconut cream pie parfaits

Servings: servings

Calories: 316kcal

Ingredients

For the Coconut Pudding:

1 (3.4-ounce) box instant coconut cream pudding mix
2 cups cold milk
½ teaspoon coconut extract optional, for extra flavor

For the Layers:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1 cup graham cracker crumbs
½ cup toasted shredded coconut optional for garnish

Instructions

Make the Coconut Pudding:

In a medium bowl, whisk together the pudding mix, milk, and coconut extract (if using) until smooth and thickened—about 2 minutes.
Refrigerate while you prepare the other layers.

Make the Whipped Cream:

In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.

Assemble the Parfaits:

In 6 small jars or parfait glasses, add a layer of graham cracker crumbs to the bottom.
Spoon a layer of coconut pudding on top, followed by a layer of whipped cream.
Repeat layers if space allows.
Top each parfait with a sprinkle of toasted coconut for added texture and flavor.

Notes

Chill for at least 1 hour before serving to let the layers set.
Store leftovers in the fridge for up to 2 days.
You can prep the components ahead of time and assemble just before serving for the freshest taste and texture.
Swap graham crackers with crushed vanilla wafers or shortbread for a different twist.
Not a coconut fan? Use vanilla or banana pudding instead and add fruit like strawberries or pineapple between the layers.

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