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No bake weight watchers coconut cream pie

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Prep Time: 20 minutes | Chill Time: 4 hours minimum (overnight best)
Total Time: 4 hours 20 minutes (mostly inactive chilling)
Difficulty: Easy
Effort Level: Low | WW-Friendly: Yes
Servings: 8 generous slices

Dreaming of a slice of luscious, creamy coconut pie without the guilt or the oven? Your dream is about to become a delicious reality. This No-Bake Weight Watchers Coconut Cream Pie is a revelation—a dessert that feels decadently rich and classic, yet is cleverly crafted with smart, lighter swaps to fit a wellness-focused lifestyle. Featuring a simple, nutty crust, an unbelievably smooth and rich coconut filling made with a secret ingredient, and a cloud-like topping, this pie delivers all the nostalgic flavor of the diner classic for a fraction of the points. It’s the perfect make-ahead dessert for potlucks, summer gatherings, or when you need a sweet, satisfying treat that aligns with your goals. Every creamy, coconutty bite is pure bliss.

Ingredients

For the Crust:

  • 1 ½ cups (150g) Reduced-Fat Graham Cracker Crumbs (about 10 full sheets)

  • 3 tablespoons unsweetened applesauce

  • 2 tablespoons light butter, melted (or coconut oil)

  • 1 tablespoon granulated sweetener that measures like sugar (e.g., Swerve, Lakanto)

  • Pinch of salt

For the Coconut Cream Filling:

  • 1 package (1 oz / 4-serving size) sugar-free/fat-free vanilla instant pudding mix

  • 1 can (13.5 oz) light coconut milk (well shaken)

  • ½ cup (120g) plain, nonfat Greek yogurt

  • 1 teaspoon coconut extract (for intense flavor)

  • ½ teaspoon vanilla extract

  • ⅓ cup (about 25g) unsweetened shredded coconut, plus more for garnish

  • 1 (8 oz) tub Light Cool Whip or similar light whipped topping, thawed, divided

For the Topping & Garnish:

  • Remaining Light Cool Whip from the tub

  • 1 tablespoon toasted unsweetened coconut flakes

  • Optional: A few fresh raspberries or a mint sprig

Equipment

  • 9-inch pie plate

  • Medium and large mixing bowls

  • Whisk and spatula

  • Measuring cups and spoons

  • Small skillet (for toasting coconut)

  • Plastic wrap

Step-by-Step Instructions

Step 1: Create the Simple, Sturdy Crust

In a medium bowl, combine the graham cracker crumbs, sweetener, and salt. Stir to mix. Add the melted light butter and unsweetened applesauce. Mix thoroughly with a fork until the mixture resembles wet sand and holds together when pinched.
Pour the crumb mixture into your pie plate. Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly into the bottom and up the sides of the plate. The applesauce helps bind it without needing excess fat.
Place the crust in the freezer for 15-20 minutes to firm up while you make the filling. This is your no-bake “set.”

Step 2: Whip Up the Magic Coconut Filling

In a large mixing bowl, combine the sugar-free/fat-free pudding mix and the light coconut milk. Whisk immediately and vigorously for a full 2 minutes. It will start to thicken quite quickly. This pudding mix, combined with the creamy coconut milk, forms the stable, flavorful base of your filling.
Add the Greek yogurt, coconut extract, and vanilla extract. Whisk again until perfectly smooth and creamy. The Greek yogurt adds tang, body, and a massive protein boost without heaviness.
Using a spatula, gently fold in the ⅓ cup of unsweetened shredded coconut and 1 cup of the thawed Light Cool Whip. Folding (instead of stirring) keeps the filling light and airy. The filling will be thick, creamy, and fragrant.

Pro-Tip: Toasting the shredded coconut for the filling beforehand adds incredible depth. Simply toast in a dry skillet over medium-low heat for 3-4 minutes until golden and fragrant. Let cool before folding in.

Step 3: Assemble and Chill to Perfection

Remove the crust from the freezer. Pour the creamy coconut filling into the crust, spreading it evenly with your spatula and smoothing the top.
Gently spread the remaining Light Cool Whip over the entire surface of the filling, creating a beautiful, fluffy top layer.
Cover the pie loosely but completely with plastic wrap. This is the most important step. Refrigerate for at least 4 hours, but for absolutely ideal texture and flavor, let it chill overnight (8 hours). This extended time allows the crust to soften perfectly, the flavors to marry, and the filling to become sliceably firm.

Step 4: Garnish and Serve

Just before serving, garnish your masterpiece. In your small skillet, toast the 1 tablespoon of coconut flakes over low heat until just golden. Let cool.
Sprinkle the toasted coconut flakes over the center of the pie. For an elegant touch, add a few fresh berries or a mint sprig on the side.

Serving and Storage

Serving: Use a sharp, thin-bladed knife dipped in hot water for the cleanest slices. Wipe the knife clean between cuts.
This pie stands gloriously on its own, but a few fresh berries on the side add a lovely pop of color and freshness.

Storage:

  • This pie must be stored covered in the refrigerator. It will keep perfectly for 3-4 days.

  • It is not recommended for freezing, as the filling and topping can become watery and separate upon thawing.

Chef’s Notes & Smart Swaps

  • The Crust: For a Zero-Point Crust option (Freestyle/Personal Points), you can use 1 ½ cups of crushed high-fiber cereal (like Fiber One Original) mixed with 4 tablespoons of applesauce and 1 tablespoon of sweetener. Press and freeze as directed.

  • Dairy-Free/Vegan Adaptation: Use a dairy-free Greek-style yogurt (like coconut or almond milk yogurt), ensure your pudding mix is vegan, and use a dairy-free whipped topping. The crust can be made with coconut oil.

  • Sweetener Note: The sugar-free pudding mix provides enough sweetness for most. If you prefer a sweeter filling, add 1-2 tablespoons of your preferred powdered sweetener to the filling mixture.

  • Coconut Intensity: For a more subtle flavor, use ½ teaspoon each of coconut and vanilla extract. For a tropical twist, add ¼ teaspoon of rum extract.

  • No Cool Whip? You can make a stabilized light topping by whipping ¾ cup of cold, fat-free evaporated milk with 1 tablespoon of powdered sweetener and ½ teaspoon of coconut extract until soft peaks form. Fold half into the filling and use the rest for the top.

Nutritional Information & Weight Watchers Points

(Per slice, 1/8th of pie, using specified brands for calculation)

  • Calories: ~180 kcal

  • Total Fat: 7g

  • Saturated Fat: 5g

  • Cholesterol: <5mg

  • Sodium: 280mg

  • Total Carbohydrates: 25g

  • Dietary Fiber: 2g

  • Sugars: 8g (Includes naturally occurring sugars from dairy/coconut)

  • Protein: 5g

  • SmartPoints (Freestyle/Personal Points): 5-6 points per slice*
    Points may vary slightly based on specific brands of sugar-free pudding, light butter, and Cool Whip used. Always calculate with your official WW app for the most accurate count using your zero-point foods.

Disclaimer: Nutritional information and points are estimates. The most accurate point calculation requires entering the exact brands you use into your Weight Watchers app. The use of sugar-free pudding mix, light coconut milk, and nonfat Greek yogurt are the key to keeping points low while maximizing flavor and creaminess.

This pie proves that you don’t have to give up the desserts you love. It’s a testament to the power of smart ingredient swaps, delivering 100% of the satisfaction for a mere fraction of the guilt. Creamy, coconutty, cool, and utterly satisfying—it’s the slice of heaven you deserve.

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