Easy Coconut Cream Pie with a Golden Oreo Crust
It’s an easy, gluten free make-ahead dessert that looks impressive without requiring much hands-on work. Most of the time is simply spent letting each layer chill and set so you have time for life.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
8/20/2026
Coconut Cream Pie with a Golden Oreo Crust
This no-bake Coconut Cream Pie with a Golden Oreo Crust is creamy, fluffy, and loaded with coconut from top to bottom. It starts with a crunchy gluten-free Golden Oreo crust, followed by a smooth vanilla pudding layer filled with shredded coconut, a fluffy whipped topping, and even more coconut on top.
It’s an easy make-ahead dessert that looks impressive without requiring much hands-on work. Most of the time is simply spent letting each layer chill and set.
You can keep the pie dairy-free with dairy-free butter, almond milk, and Truwhip, or use conventional dairy versions if those work better for you.
Servings: 8
Prep Time: 5 minutes
Assembly Time: 30 minutes
Chill/Freeze Time: 4 hours 35 minutes
Optional Rest Time Before Serving: 10 minutes
Total Time: About 5 hours 10 minutes
Equipment Needed
9-inch springform pan
Food processor
Ingredient Breakdown
Gluten-Free Golden Oreos
Golden Oreos create the sweet, crunchy base of this pie and give it more flavor than a plain graham cracker crust.
I love using the Golden Oreo version here because the vanilla cookie flavor works especially well with coconut and vanilla pudding without competing with either one.
A food processor makes quick work of the crust, but you can absolutely crush the cookies by hand if needed.
For a gluten-free pie, make sure you use gluten-free Golden Oreos or another gluten-free vanilla sandwich cookie.
Dairy-Free Butter
The melted butter helps bind the cookie crumbs together so the crust firms up once chilled.
I use dairy-free butter, but regular butter can be substituted if dairy isn’t a concern.
For a dairy-free pie, use a dairy-free butter.
Almond Milk
Almond milk keeps my version dairy-free and gives the instant pudding enough liquid to create that smooth, creamy filling.
You can use another milk that works for your dietary needs. Just keep in mind that different non-dairy milks can sometimes affect how firmly instant pudding sets, so texture may vary slightly.
For a dairy-free pie, use a non-dairy milk.
Vanilla Instant Pudding
Instant pudding is what makes this pie so easy. It gives you a thick, creamy filling without cooking a custard on the stovetop.
I use Jell-O vanilla instant pudding, and it works well for me, but brands and ingredient formulations can vary. Always check the package to make sure the product works with your own dietary needs, especially if you need the pie to be gluten-free or dairy-free.
Shredded Coconut
Coconut is used in both the pudding layer and as the topping, so you get coconut flavor throughout the entire pie rather than only on top.
You can leave the topping untoasted for a soft, bright white finish, or toast it first if you prefer a little extra flavor and golden color.
Truwhip or Cool Whip
The whipped topping creates the fluffy top layer and keeps this dessert light even though the pudding layer is rich.
I use Truwhip for a dairy-free option, but Cool Whip works perfectly well if dairy isn’t an issue for you.
For a dairy-free pie, use a dairy-free whipped topping such as Truwhip.
Ingredients
Golden Oreo Crust
1 package, or about 30, gluten-free Golden Oreos
5 tablespoons dairy-free butter, melted
Coconut Pudding Layer
3½ cups almond milk, or milk of choice
7 ounces vanilla instant pudding mix
2 cups shredded coconut
Topping
1 tub Truwhip dairy-free whipped topping, or Cool Whip
1 cup shredded coconut
Instructions
Make the Golden Oreo Crust
Add the gluten-free Golden Oreos and melted dairy-free butter to a food processor. Process until the cookies are broken down into fine, evenly moistened crumbs. You can also crush and combine the crust by hand if you don’t have a food processor.
Line the bottom of a 9-inch springform pan with parchment paper.
Press the Golden Oreo mixture firmly into the bottom of the pan and slightly up the sides to create a sturdy crust that will hold the filling.
Refrigerate the crust for 30 minutes.
Make the Coconut Pudding Layer
Once the crust has chilled, whisk together the milk of choice and vanilla instant pudding mix until well combined.
Refrigerate the pudding for 5 minutes to begin setting.
Fold 2 cups of shredded coconut into the pudding mixture.
Pour the coconut pudding over the chilled Golden Oreo crust and smooth it into an even layer with a spatula.
Refrigerate for 2 hours.
Add the Whipped Topping
After the pudding layer has chilled, carefully spread the Truwhip or Cool Whip evenly over the top. The filling may still be a little soft at this point, so spread gently.
Sprinkle the remaining 1 cup shredded coconut over the whipped topping.
If desired, toast the coconut before adding it for a slightly deeper flavor and golden color.
Final Chill
Place the assembled pie in the freezer for approximately 2 hours before serving.
Remove the pie from the freezer and let it rest at room temperature for about 10 minutes.
Release the springform pan, slice, serve, and enjoy.
Lauren’s Tips 💛
Freeze Before Serving: Refrigerating alone can leave this pie softer than I prefer. Freezing it for about two hours before serving gives you much cleaner slices and helps all of the layers hold together.
Let It Rest Before Cutting: Don’t cut it straight from the freezer. About 10 minutes on the counter softens the pie just enough to make slicing easier without letting it collapse.
Toast the Coconut for a Different Look: Untoasted coconut keeps the pie bright white and soft-looking. Toasted coconut adds a little nuttiness and gives the top a pretty golden finish.
Press the Crust Up the Sides: Bringing the cookie crust slightly up the sides of the springform pan helps contain the pudding layer and gives the finished slices a little more structure.
Check Your Pudding Mix: Instant pudding formulas vary. If you have gluten or dairy restrictions, always check the ingredient label rather than assuming every vanilla pudding mix will work for you.
Notes
A springform pan makes this pie much easier to remove and slice cleanly.
Line the bottom of the pan with parchment paper before adding the crust.
The crust needs its own chill time before the pudding layer is added.
The pudding needs a short initial chill before the coconut is folded in.
Be gentle when spreading the whipped topping because the pudding layer may still be somewhat soft.
Untoasted coconut gives the pie a soft, snowy appearance.
Toasted coconut adds extra flavor and a little contrast on top.
Almond milk works well for my version, but another milk of choice can be used.
Different non-dairy milks can affect the firmness of instant pudding.
Regular butter can replace the dairy-free butter if dairy isn’t a concern.
Cool Whip can replace Truwhip if dairy isn’t a concern.
Keep the pie cold until close to serving time.
Store leftovers covered in the refrigerator or freezer, depending on how firm you prefer the texture.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, individual brands and products can vary. If you have gluten or dairy restrictions, verify that each product you use meets your specific dietary needs.
Frequently Asked Questions
Is this Coconut Cream Pie completely no-bake?
Yes. There is no oven required. The crust sets in the refrigerator, and the pudding and whipped topping layers firm up through chilling and freezing.
Do I need a springform pan?
A springform pan is my preferred option because it makes the finished pie much easier to remove and serve. A regular pie dish can work, but the presentation and slicing may be a little less clean.
Can I crush the Golden Oreos without a food processor?
Yes. Put them in a sturdy zip-top bag and crush them with a rolling pin or another heavy kitchen tool, then combine the crumbs with the melted butter.
Can I use regular Golden Oreos?
Yes, if you don’t need the recipe to be gluten-free. For the gluten-free version, use gluten-free Golden Oreos or another similar gluten-free vanilla sandwich cookie.
Can I use a different milk?
Yes. Almond milk is what I use, but another milk of choice can work. Just remember that some non-dairy milks can result in a softer pudding texture.
Can I use a different flavor of instant pudding?
You can experiment, but vanilla works especially well because it lets the coconut remain the main flavor of the pie.
Should I toast the coconut?
You don’t have to. Untoasted coconut gives you a soft, bright white topping. Toasting it adds nuttier flavor and golden color.
Why do you freeze the pie before serving?
The freezer gives the pudding and whipped topping enough structure to slice cleanly. Without that final freeze, the pie can be softer and a little messier to serve.
Can I leave it in the freezer longer than two hours?
Yes. If it freezes longer or overnight, just give it a little more time at room temperature before slicing so it isn’t too firm.
Can I make this pie ahead of time?
Absolutely. This is a great make-ahead dessert because most of the recipe is chill time. You can assemble it in advance and keep it cold until you’re ready to serve.
Can I make it dairy-free?
Yes. Use dairy-free butter, a non-dairy milk that works with your pudding mix, and dairy-free whipped topping such as Truwhip.
How should I store leftovers?
Keep leftovers covered and refrigerated if you prefer a softer pie. For a firmer texture, you can keep slices in the freezer and allow them to soften briefly before eating.
