Here’s a classic, rich and creamy Coconut Cream Pie recipe that’s perfect for dessert lovers:
Ingredients
For the crust:
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1 9-inch pre-baked pie crust (store-bought or homemade)
For the coconut custard filling:
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1 cup (240ml) whole milk
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1 cup (240ml) coconut milk
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¾ cup (150g) granulated sugar
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¼ cup (30g) cornstarch
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¼ tsp salt
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4 large egg yolks, lightly beaten
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3 tbsp (42g) unsalted butter
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1 tsp vanilla extract
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1 ½ cups (135g) sweetened shredded coconut, toasted
For the whipped topping:
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1 cup (240ml) heavy whipping cream
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2–3 tbsp powdered sugar
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½ tsp vanilla extract
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Toasted coconut, for garnish
Instructions
1. Toast the coconut
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Preheat oven to 350°F (175°C).
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Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden. Set aside.
2. Make the custard filling
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In a medium saucepan, combine milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until it starts to thicken, about 5–7 minutes.
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Temper the egg yolks: slowly whisk a small amount of the hot mixture into the yolks, then pour yolks back into the saucepan.
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Cook 2–3 more minutes until thickened. Remove from heat.
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Stir in butter, vanilla extract, and 1 cup of toasted coconut.
3. Assemble the pie
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Pour the warm coconut custard into the pre-baked pie crust. Smooth the top.
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Refrigerate for at least 4 hours (or overnight) to set.
4. Make the whipped topping
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In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
5. Top and garnish
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Spread whipped cream over the set custard.
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Sprinkle additional toasted coconut on top.
✅ Tips:
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For extra coconut flavor, add 1–2 tsp coconut extract to the custard.
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Use sweetened or unsweetened coconut depending on your sweetness preference.
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Chill for several hours for clean slices and firm custard.
If you want, I can also give a shortcut “no-bake” version that’s faster but still creamy and decadent.
Do you want me to do that?
