I love making desserts!  But during the summer, I really don’t like heating up the kitchen with a lot of baking.  So this no-bake coconut dessert is perfect!  Creamy, instant pudding, toasted coconut, buttery graham cracker crust.  It kinda screams SUMMER!  And because it’s made in jars, it is a perfectly portable cure for your sweet tooth!

Coconut Cheesecake Pie in a Jar

  • 1 7-ounce bag of sweetened coconut flakes
  • 2 cups of graham cracker crumbs
  • 1 cup of sugar
  • 1 stick of butter, melted
  • 2 3.4-ounce packages of Jello Coconut Cream Instant Pudding Mix
  • 1 3.4-ounce package of Jello Cheesecake Pudding Mix
  • 2 cups of cold milk
  • 1 13.5-ounce can of unsweetened coconut milk (shaken)
  • 10 half-pint jars

Preheat oven to 350 degrees.  Spread coconut evenly onto a baking sheet.  Bake for 10-15 minutes – or until it is as brown as you’d like.  After the first five minutes, I stir mine every other minute or so to ensure even browning.


In a medium bowl, combine graham cracker crumbs, sugar, and 1 cup of the toasted coconut.  Add the melted butter and stir until combined.  Place 1/3 cup of the mixture into each jar.  Press down slightly.

In a large bowl, pour the pudding mixes and combine.  Add the milk and coconut milk and whisk for two minutes until thickened.  Ladle in the pudding mixture until jar is as full as those pictured.  Sprinkle a spoonful of the crust mixture evenly on top of each.  Screw on the lids and refrigerate for several hours.

When ready to serve, add a dollop of whipped cream and a sprinkle of toasted coconut.

Well Duh #1:  I used skim milk and sugar-free cheesecake pudding.  I haven’t found the coconut pudding in sugar-free.

Well Duh #2:  Store the toasted coconut in a zippered bag until ready to use for garnish

Well Duh #3:  Be careful when toasting the coconut.  It will brown much faster than you think.  It also likes to flame up if baked for too long.

Well Duh #4:  Don’t press the crust in too much.  It can make it hard to get out.  I use a flat-faced meat thermometer – but I have been known to use a spice bottle.


We loved this dessert!  Cool and creamy!  The taste of coconut is awesome!  Definitely a keeper!


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