No Bake Double Chocolate Coconut Pie


"If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden."

Ingredients 2 h {{adjustedServings}} servings 368 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
  2. In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
  3. Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.
Tips & Tricks
RITZ Humble Pie with Peanut Butter Mousse

See how to make the famous peanut butter pie created by Serendipity 3.

Dannon Oikos Key Lime Pie

Easy key lime pie with Greek-style yogurt bakes up fast!

Rate recipe

Your rating


Reviews 6

  1. 8 Ratings


Absolutely wonderful pie -- great for hot summer days when you don't want to heat the oven! Only thing I did differently is increased the milk from 1 1/2 cups to 2 cups when mixing the pudding part. With 1 1/2 cups it was very 'grainy' but the extra 1/2 c milk gave it a smooth, creamy texture and still set up perfectly!


easy and out of this world delicious. i substitute raspberries or even raspberries mixed with a little whipped cream for the cherries.


This was delicious! I couldn't find cherries (sold out), so I did as another reviewer suggested and used raspberries. I couldn't justify not using all of them though, so I mixed all but 8 of the berries in with the top layer of whipped cream, layered on top of the chocolate pudding layer, and then garnished with some sliced almonds that I had left over from another pie, some toasted coconut, and the rest of the berries. Had I had some extra chocolate on hand, this would have been very pretty lightly dusted with cocoa powder and with some chocolate curls. One thing though, I have never heard of whipped topping envelopes in my life. When I asked about them at the grocery store, no one had any idea what I was talking about. I decided to go ahead and use two 8 ounce packages of fat free cool whip instead. When I initially added the chocolate pudding mix to the one 8 oz package of cool whip, it was kind of pasty, so I decided to add some 1% milk. I added a cup, and it was still kind of grainy, so I added another cup. It was good, but didn't set up as well as I would have liked. Next time I think I will try using only 1 1/2 cups of milk.