We’ve gone bananas (and coconut)
Sometimes, the simplest desserts are the ones that steal the show—and this Easy Banana and Coconut Cream Pie is proof that you don’t need hours in the kitchen to whip up something downright irresistible. With just ten minutes of prep and a little chill time, this no-bake beauty comes together like a breeze on a Bluffton porch swing. It’s the kind of recipe your grandmother might’ve clipped from a magazine and passed down—only we’ve added a tropical twist with toasted coconut flakes to bring a little island flair to your slice.
Creamy banana pudding meets fresh slices of banana and a dreamy cloud of whipped topping, all nestled into a buttery crust (graham cracker or traditional—your call). It’s cool, creamy, and the perfect make-ahead dessert for summer suppers, potlucks, or just because you bought one too many bananas again.
Dress it up with caramel drizzle, extra coconut, or a few more banana slices if you’re feeling fancy. Just don’t be surprised if there aren’t any leftovers.
Easy Banana and Coconut Cream Pie
Prep Time: 10 minutes
Chill: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 slices
Ingredients
• 2 cups whole milk , cold
• ½ teaspoon cornstarch
• 1 (5.1-ounce) box instant banana cream pudding mix
• 2 medium bananas , sliced into 1/4-inch slices
• 8 ounces Cool Whip , thawed, or whipped cream, divided
• 1 baked pie crust, premade or homemade graham cracker crust
Optional toppings: Cool Whip or whipped cream, sliced bananas, caramel sauce or toasted coconut flakes
Instructions
• Whisk milk with cornstarch: In small bowl, whisk together 2 cups milk and 1/2 teaspoon cornstarch until dissolved.
• Make filling: In a large bowl, whisk the pudding mix and milk mixture for 2 to 3 minutes, or until it has thickened. Fold in 2 medium bananas and 4 ounces Cool Whip. Add more Cool Whip until there is enough filling to fill the crust. Save the remaining 4 ounces for topping.
• Spread filling: Spread the filling evenly into the baked pie crust.- Add Coconut Flakes
• Chill: Chill at least 2 to 3 hours before serving. Top with any remaining Cool Whip (or whipped cream) and fresh bananas. Slice and serve chilled.
Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.
