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Easy Coconut Cream Pie Trifle

Print Recipe
All the creamy indulgent taste of a coconut cream pie with half the work!
Course Dessert
Cuisine American
Servings 6 Servings

Equipment

  • Food processor
  • Measuring Cups
  • Measuring Spoons
  • Cast Iron skillet
  • Bowls
  • Whisk
  • Rubber Spatula
  • 6 Cups

Ingredients

  • 220 Grams Serenatas cookies or graham crackers
  • 1 Stick Butter melted
  • .25 Tsp Salt
  • 2 Tbsp Brown Sugar packed
  • 2 Tbsp granulated sugar
  • 1 Bag Sweetened Coconut Flakes 7 oz bag, divided
  • 2 Boxes Vanilla Pudding 3.4 oz boxes
  • 2 3/4 Cup Whole Milk Cold
  • .5 Tsp Coconut Extract
  • 16 Oz Cool Whip thawed

Instructions

  • Preheat oven to 350º
  • Reserve 1/4 cup of the coconut flakes for later use.
  • Spread the remaining coconut flakes in a cast iron skillet or a baking sheet and toast coconut until golden brown. Stirring every 3-5 minutes. Do not allow it to burn. Set aside to cool.
  • Pulse cookies in a food processor until cookies are a fine texture.
  • Add salt and sugars. Pulse until the sugar is incorporated.
  • With the food processor running on low speed, drizzle melted butter in through the shoot.
  • Spread the crumbs into a cast iron skillet, 9x13 pan or baking sheet and bake for 8-10 minutes or until it fragrant and golden. Set aside to cool.
  • Crumble with your hands and place in a bowl.
  • Prepare pudding mix: Mix the dry packets of pudding with the milk. Add the coconut extract and allow the mixture to set for up to five minutes.
  • Fold in half of the cool whip and the reserved 1/4 cup of coconut flakes gently until the mixture has no streaks and is fully mixed.
  • Place 2 tbs of crumbs into the bottom of 6 cups or container you will be using to serve the trifle in.
  • Layer pudding mixture, crumbs and toasted coconut in goblets. Repeat until you run out of pudding mixture. End with crumbs and coconut.
  • Finish with a layer of cool whip and garnish with crumbs and toasted coconut.
  • Chill for at least one hour before serving.

Notes

You can also assemble this in a large bowl.  You may have crumbs or coconut flakes left over depending on your preference for how heavy the crumb and coconut layers will be. This will keep in the refrigerator for up to three days.