Pudding & Dessert
Crispy No-Bake Coconut Caramel Pie
Prep
25 min
Cook
10 min
Servings
8
Level
Medium
This coconut caramel pie has a savory biscuit crust layer, a thick and rich caramel filling, and a crispy toasted coconut topping — all without ever turning on the oven. The texture is soft on the inside but with a crunchy sensation from the toasted coconut in every bite, making it a perfect go-to dessert for guests or a potluck treat. The caramel sweetness is just right, not overly rich, and totally addictive.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie or graham crackers
- 100 grams butter, melted
- 1 can (390 grams) sweetened condensed milk (white)
- 250 ml heavy cream (liquid whipping cream)
- 100 grams granulated sugar
- 3 tbsp water
- 100 grams coarsely grated coconut, dry-toasted
- 1 sachet (7 grams) plain gelatin powder (agar-agar)
- 1/4 tsp salt
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Crush the crackers using a food processor, or place them in a plastic bag and crush with a bottle until they become fine crumbs.
- 2 Mix the cracker crumbs with the melted butter and salt, stirring until the texture resembles wet sand.
- 3 Pour the cracker mixture into a pie pan (8-inch/20 cm) with a removable bottom, then press it evenly into the base and sides using the back of a spoon. Refrigerate for at least 30 minutes until firm.
- 4 While waiting, make the caramel: put the granulated sugar and water into a small saucepan, and cook over medium heat without stirring until the sugar melts and turns a golden-brown color.
- 5 Once the caramel forms, lower the heat, then pour in the sweetened condensed milk little by little while stirring quickly so it doesn't clump. Cook until smooth and slightly thickened, then remove from heat.
- 6 In another saucepan, combine the heavy cream with the gelatin powder and vanilla, and cook over low heat, stirring constantly, until it comes to a boil and the gelatin dissolves completely, about 3-5 minutes.
- 7 Pour the cream-gelatin mixture into the milk caramel mixture, stirring until fully combined and free of lumps.
- 8 Take the biscuit crust out of the fridge, pour the caramel mixture over it, and smooth the surface with a spatula.
- 9 Return it to the fridge and chill for at least 4 hours, or overnight, until the caramel layer is set and firm.
- 10 Before serving, sprinkle the surface of the pie evenly with toasted coconut. Slice and serve chilled.
💡 Tips
• Toast the grated coconut over low heat while stirring constantly so it browns evenly without burning.
• When making the caramel, don't stir it at the start so the sugar melts evenly without clumping.
• Use a pie pan with a removable (loose) bottom so the pie can be released easily without falling apart.
• Store the pie in the fridge and try to finish it within 3 days for the best texture.
📊 Nutrition Facts / serving
310
Calories (kcal)
4 g
Protein
18 g
Fat
36 g
Carbs
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