Coconut Cream Pie Stuffed Dates
All the flavors of coconut cream pie in 5 minutes? Sign me up! These Coconut Cream Pie Stuffed Dates are made with coconut whipped cream, graham cracker crumbs, and toasted coconut.
These coconut cream pie stuffed dates taste like dessert on vacation—creamy, chewy, and filled with toasty coconut flavor, all ready in just 5 minutes.
No oven, no fuss—that’s my kind of summer dessert.
This recipe is part of my stuffed dates series and was inspired by my deep love for all things coconut.
Funny enough, I couldn’t stand coconut as a kid—but now I’m completely obsessed. If you resonate with that, definitely check out my Almond Joy Stuffed Dates and Samoas Stuffed Dates—two more coconut-loaded favorites.
This lazy version of coconut cream pie starts with juicy medjool dates that are filled with creamy coconut yogurt, sprinkled with crushed graham crackers, topped with fluffy coconut whipped cream, and finished with a sprinkle of toasted coconut flakes. It’s a 5-minute snack that tastes like you put in effort (you didn’t).
So, if you’re looking for an easy coconut dessert that’s perfect for warm weather, or you’re craving coconut cream pie without the effort of making a full pie, you’re going to loveee this healthy, no-bake version!
Why You’ll Love These Coconut Stuffed Dates
- All the delicious coconut cream pie flavors—without the pie pan drama (ha!)
- No oven? No problem. We love a no-bake recipe!
- Vegan, dairy-free, gluten-free option, and naturally sweetened
- Made with only 5 ingredients
- Perfect for summer, parties, or meal prep snacks
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Medjool Dates: The naturally sweet, chewy base. Make sure to use medjool dates, as opposed to other varieties of dates for the best flavor.
- Coconut Yogurt: Use a thick, unsweetened coconut yogurt—the tang balances the sweetness so well!
- Graham Crackers: Mimics the pie crust in traditional coconut cream pie. I use gluten-free graham crackers.
- Coconut Cream: Pop a can of full-fat coconut milk/cream in the fridge to chill overnight, then scoop out the thick part to whip until fluffy and cloud-like.
- Toasted Coconut Flakes: The final touch! I buy coconut flakes that are already toasted, but you can toast them yourself by adding regular coconut flakes to a pan and toasting until golden.
How to Make Coconut Cream Pie Stuffed Dates
- Prep the Dates: If your dates still have pits in them, make a shallow slice down the middle of each date (be careful not to slice all the way through) and remove the pit. Then, gently open each date to make space for the filling.
- Make the Coconut Whipped Cream: Chill a can of full-fat coconut cream overnight, then scoop out the thick top layer. Whip it with a hand mixer until fluffy and soft peaks form.
- Stuff the Dates: Spoon (or pipe) a little coconut yogurt into each date. Sprinkle with crushed graham crackers, then top with a dollop of the coconut whipped cream. Finally, finish with a sprinkle of toasted coconut flakes. Enjoy!
Megan’s Tips
- Choose good quality dates. Fresh medjool dates are best for that perfect chewy and gooey base.
- Chill the coconut milk/cream. Pop your can of coconut cream (or full-fat coconut milk) in the fridge overnight so the cream on top solidifies. Save the remaining liquid for smoothies!
- Whip it good. Use a hand mixer to whip the coconut cream until soft peaks form. Add a splash of vanilla or maple syrup if you want a little extra sweetness.
- Use toasted coconut flakes. Don’t skip this step, it adds a delicious nutty flavor and the perfect crunch! You can buy toasted coconut flakes, or toast regular coconut flakes in a pan.
More Healthy Stuffed Date Recipes You’ll Love
- Pistachio Stuffed Dates
- Tiramisu Stuffed Dates
- Snickers Stuffed Dates
- Cookie Dough Stuffed Dates
- Almond Joy Stuffed Dates
- Quinoa Crunch Stuffed Dates
- Baklava Stuffed Dates
- S’mores Stuffed Dates
let’s date More Stuffed Date Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! xo, Megan
Coconut Cream Pie Stuffed Dates
Ingredients
- 8 medjool dates
- ½ cup coconut yogurt
- ¼ cup crushed graham crackers, use gluten-free if needed
- 1 15oz coconut cream, or coconut milk, chilled overnight
- ¼ cup toasted coconut flakes
Instructions
Prep the Dates
- If your dates still have pits in them, make a shallow slice down the middle of each date (be careful not to slice all the way through) and remove the pit. Gently open each date to make space for the filling.
Make the Coconut Whipped Cream
- Scoop out the thick top layer from a can of coconut cream or coconut milk. Whip it with a hand mixer until fluffy and soft peaks form, about 3-5 minutes.
Stuff the Dates
- Spoon (or pipe) a little coconut yogurt into each date. Sprinkle with crushed graham crackers, then top with a dollop of the coconut whipped cream. Finally, finish with a sprinkle of toasted coconut flakes. Enjoy!
Equipment
Video
Notes
- Choose good quality dates. Fresh medjool dates are best for that perfect chewy and gooey base.
- Chill the coconut milk/cream. Pop your can of coconut cream (or full-fat coconut milk) in the fridge overnight so the cream on top solidifies. Save the remaining liquid for smoothies!
- Whip it good. Use a hand mixer to whip the coconut cream until soft peaks form. Add a splash of vanilla or maple syrup if you want a little extra sweetness!
- Use toasted coconut flakes. It adds a delicious nutty flavor and the perfect crunch! You can buy toasted coconut flakes, or toast regular coconut flakes in a pan.
