Coconut Cream Pie

Coconut Cream Pie drifts out of the jar looking like it was dusted in coconut flakes, a trichome-rich hybrid built from Mint Chip and Rainbow Chip. Selected by Verano for its balanced profile, it layers beta-caryophyllene, limonene, and alpha-humulene into a dessert-leaning aroma: sweet and fruity up front, rounded by hints of coffee and a faint hoppy edge. Typical batches test around 20–23% THC with only trace CBD, delivering an upbeat, euphoric lift that opens into focused creativity before easing into calm. In the garden, this cultivar shows a medium stature and uniform branching, stacking resin-dense colas that finish in about 56–63 days indoors. Growers report moderate difficulty and medium yields, often in the 450–600 g/m2 range under dialed-in lighting and nutrition. The flower cures to lime-and-emerald spears glazed in white, orange, and occasional violet, with a snap that signals a clean dry and a burn that keeps the flavor intact. Fans of Rainbow Chip’s candy fruit and Mint Chip’s creamy undertones will recognize both parents in the finish, where confectionary sweetness lingers over gentle coffee bitters. Coconut Cream Pie is a modern hybrid with classic dessert charm—capable of bright days or unhurried evenings, depending on the moment. Presented across Verano’s family brands, it shines equally in flower and hash.