This coconut cream pie is rich, silky, and packed with real coconut flavor. A smooth coconut custard fills a crisp baked crust, then gets topped with fluffy whipped cream and toasted coconut for the perfect balance of creamy and light textures. It’s a classic dessert that feels both comforting and elegant.
Why You’ll Love This Recipe
This pie delivers a deep coconut flavor by combining whole milk and full-fat coconut milk. The custard is smooth and luscious without being heavy, and the whipped cream topping keeps every bite light and refreshing. It’s made with simple ingredients, clear steps, and results in a bakery-style dessert that’s perfect for gatherings, holidays, or a special weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 baked 9-inch pie crust
2 cups whole milk
1 cup canned coconut milk (full fat)
3/4 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup sweetened shredded coconut
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 cup toasted shredded coconut for topping
Directions
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined. Gradually whisk in the whole milk and coconut milk, making sure the mixture is smooth with no lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take several minutes and the custard should coat the back of a spoon.
In a separate bowl, lightly beat the egg yolks. Slowly whisk in 1 cup of the hot milk mixture to temper the eggs, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan. Continue cooking for 1 to 2 minutes, whisking constantly, until the custard becomes thick and creamy.
Remove the saucepan from the heat and stir in the butter, vanilla extract, and sweetened shredded coconut until fully incorporated.
Pour the coconut custard into the baked pie crust and smooth the top with a spatula. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or until fully set.
In a chilled bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled pie and sprinkle with toasted shredded coconut before serving.
Servings and timing
This recipe makes 8 servings.
Prep time is approximately 20 minutes.
Cooking time is about 15 minutes.
Total active time is 35 minutes, plus at least 4 hours of chilling time.
Each serving contains approximately 420 kcal.
Variations
For extra coconut flavor, replace half of the whole milk with additional coconut milk.
Add a thin layer of melted chocolate to the pie crust before filling for a coconut-chocolate twist.
Top the pie with fresh fruit such as sliced bananas or pineapple for a tropical variation.
Use unsweetened shredded coconut if you prefer a less sweet filling.
Storage/Reheating
Store the coconut cream pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, as the custard and whipped cream set best when cold. This pie is not suitable for freezing, as the texture of the custard may become grainy after thawing. Reheating is not recommended.
FAQs
Can I make this pie ahead of time?
Yes, this pie is ideal for making a day in advance. Prepare and chill the pie, then add the whipped cream topping shortly before serving.
What type of coconut milk should I use?
Full-fat canned coconut milk works best for a rich, creamy texture and strong coconut flavor.
How do I prevent lumps in the custard?
Whisk constantly while cooking and make sure to temper the egg yolks slowly before adding them back to the saucepan.
Can I use a store-bought pie crust?
Yes, a store-bought baked pie crust works perfectly and saves time.
Why do I need to cover the custard with plastic wrap?
Placing plastic wrap directly on the surface prevents a thick skin from forming as the custard chills.
Can I use light cream instead of heavy whipping cream?
Heavy whipping cream is recommended because it whips better and holds its shape longer.
Is this pie very sweet?
The sweetness is balanced by the coconut milk and whipped cream, but you can reduce the sugar slightly if desired.
Can I toast the coconut at home?
Yes, spread shredded coconut on a baking sheet and bake at 350°F (180°C) for a few minutes, stirring often, until golden.
How do I know when the custard is thick enough?
The custard should bubble gently and coat the back of a spoon without running off quickly.
Can I add extra vanilla or flavoring?
Yes, a little extra vanilla extract or a small amount of coconut extract can be added for a stronger aroma.
Conclusion
This coconut cream pie is a timeless dessert that combines creamy custard, real coconut, and a light whipped topping in every slice. With its smooth texture and rich flavor, it’s a reliable recipe that feels special yet approachable, making it a wonderful addition to any dessert table.
This coconut cream pie features a rich, silky coconut custard inside a crisp baked crust, topped with fluffy whipped cream and toasted coconut. It’s a classic, comforting dessert with a light and creamy texture.
Ingredients
1 baked 9-inch pie crust
2 cups whole milk
1 cup canned coconut milk (full fat)
3/4 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup sweetened shredded coconut
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 cup toasted shredded coconut for topping
Instructions
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
Gradually whisk in whole milk and coconut milk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
In a separate bowl, beat the egg yolks lightly. Slowly whisk in 1 cup of the hot milk mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan and continue cooking for 1–2 minutes until thick and creamy.
Remove from heat and stir in butter, vanilla extract, and sweetened shredded coconut.
Pour the custard into the baked pie crust and smooth the top.
Cover the surface directly with plastic wrap and refrigerate for at least 4 hours until set.
In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
Spread the whipped cream over the chilled pie and sprinkle with toasted shredded coconut before serving.
Notes
Use full-fat canned coconut milk for best flavor and texture.
To toast coconut, bake at 350°F (180°C) for a few minutes, stirring frequently.
Chill the pie fully before topping with whipped cream.
This pie is best made a day ahead and stored in the refrigerator.
