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Coconut Cream Pie

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A luscious, creamy pie featuring a flaky crust filled with rich coconut custard, topped with whipped cream and toasted coconut. Perfect for a tropical dessert or any occasion that calls for indulgence.

Ingredients

Scale

For the crust:

  • 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the coconut custard filling:

  • 400 ml (13.5 oz) coconut milk
  • 300 ml whole milk
  • 150 g (3/4 cup) granulated sugar
  • 4 large egg yolks
  • 60 g (1/4 cup) cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 50 g (1/2 cup) sweetened shredded coconut

For the whipped cream topping:

  • 240 ml (1 cup) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For garnish:

  • 30 g (1/4 cup) toasted coconut flakes

Instructions

1. Prepare the filling:

  • In a medium saucepan, whisk together the coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt.
  • Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take about 5–7 minutes.
  • Remove from heat and stir in the vanilla extract and shredded coconut.
  • Pour the custard into the pre-baked pie crust, smoothing the top with a spatula.

2. Chill the pie:

  • Cover the pie loosely with plastic wrap, ensuring it doesn’t touch the custard.
  • Refrigerate for at least 4 hours, or until the filling is fully set.

3. Prepare the whipped cream topping:

  • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.

4. Assemble and garnish:

  • Spread or pipe the whipped cream evenly over the chilled custard.
  • Sprinkle toasted coconut flakes over the whipped cream for garnish.

5. Serve:

  • Slice and serve chilled. Enjoy the creamy, tropical flavors!

Notes

  • To toast coconut flakes, place them in a dry skillet over medium heat and stir frequently until golden brown. Be careful not to burn them.
  • For added flavor, you can use a graham cracker crust instead of a traditional pie crust.