This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. Made with coconut milk, toasted coconut, and a flaky crust, it’s a dreamy dessert!
Have you ever taken a bite of something so good it instantly transports you somewhere else? That’s exactly what happens when I dig into a slice of Coconut Cream Pie. One bite, and suddenly, I’m not standing in my kitchen—I’m on a breezy beach, the sun warming my face, a palm tree swaying lazily in the background. Okay, maybe that’s dramatic… but you get the idea.
This pie is pure comfort—the kind of dessert that makes you pause for a moment, close your eyes, and just savor it. It’s got that perfect mix of silky custard, flaky crust, and crunchy toasted coconut that makes every forkful an experience.
I’ve been making this pie for years, and it’s one of those desserts that never fails to bring smiles. Whether I’m whipping it up for a family get-together or just because I need something sweet in the fridge, it always delivers. And the best part? It’s surprisingly easy to make.
So, if you’re ready to bring a little tropical sunshine into your kitchen, let’s make this Coconut Cream Pie together!
Why You’ll Love This Coconut Cream Pie Recipe?
- Luscious and creamy – The coconut custard is rich, smooth, and thickened to perfection.
- Toasted coconut crunch – Adds a little texture and deepens the coconut flavor.
- Flaky crust – The perfect foundation for all that creamy goodness.
- Make-ahead friendly – It needs some chill time, so it’s great for prepping in advance.
- Tastes like a tropical getaway – No passport required!
Ingredient Notes:
For the Filling:
- Coconut Milk – Use full-fat coconut milk for the richest, creamiest custard. Trust me, the extra fat makes all the difference.
- Half and Half – Helps balance the richness without making the custard too heavy.
- Granulated Sugar – Just enough to sweeten the custard without overpowering the coconut flavor.
- Cornstarch – The secret to that thick, pudding-like consistency.
- Egg Yolks – They add richness and help create that ultra-smooth texture.
- Cream Cheese – A little unexpected, but it gives the custard an extra layer of creaminess.
- Vanilla & Coconut Extracts – The key to that deep, delicious coconut flavor.
- Toasted Coconut – Because more coconut = more happiness.
For the Topping:
- Whipped Cream – Light, fluffy, and the perfect contrast to the thick custard.
- Toasted Coconut – Because why not?
Pro Tip: Want to give your pie a little extra something? Add a splash of rum extract to the custard. It gives it that subtle piña colada vibe!
How To Make Coconut Cream Pie?
Step 1: Prep the Crust
Start with a pre-baked 9-inch pie crust. You can make your own (if you’re feeling fancy) or use a store-bought crust—no judgment here. Just make sure it’s fully baked and cooled before adding the filling.
Step 2: Toast the Coconut
Spread 1 cup of shredded sweetened coconut on a baking sheet. Bake at 325°F (163°C) for 5–7 minutes, stirring once, until golden brown. Keep a close eye on it—it can go from golden to burnt real quick.
Step 3: Make the Custard
In a medium saucepan over medium heat, combine:
- 1 can (14 oz) coconut milk
- 1 cup half and half
- ½ cup granulated sugar
- ¼ teaspoon salt
Stir occasionally and bring it just to a simmer—don’t let it boil!
Step 4: Mix the Cornstarch & Eggs
In a small bowl, whisk together:
- ½ cup half and half
- ⅓ cup cornstarch
In a separate bowl, whisk 4 egg yolks. Slowly pour in ½ cup of the hot coconut milk mixture, whisking constantly to temper the eggs (so they don’t scramble).
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Step 5: Thicken the Custard
Pour both the egg mixture and cornstarch mixture back into the saucepan, stirring constantly. Cook for 2–3 minutes until thick and pudding-like.
Remove from heat and stir in:
- 3 oz diced cream cheese
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ to ¾ cup toasted coconut
Pour the custard into the pre-baked pie crust.
Step 6: Chill the Pie
Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and refrigerate for 2–3 hours, or overnight.
Step 7: Top & Serve
Before serving, spread a thick layer of freshly whipped cream over the pie. Sprinkle with the remaining toasted coconut and dig in!
Storage Options:
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month—thaw overnight before serving.
Variations and Substitutions:
Want to mix things up? Try these twists:
- Dairy-Free Version – Use coconut cream instead of half and half, and swap cream cheese for a dairy-free alternative.
- Chocolate Coconut Pie – Add melted dark chocolate to the custard for a coconut-chocolate dream!
- No Crust? No Problem! – Skip the crust and serve this as a Coconut Cream Pudding.
What to Serve with Coconut Cream Pie?
This pie is amazing on its own, but here are a few fun ways to enjoy it:
- With a Cup of Coffee – Because coconut + coffee is a match made in heaven.
- A Drizzle of Caramel Sauce – For an extra indulgent touch.
- Topped with Fresh Berries – A little tartness balances the sweet coconut flavor.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! In fact, it tastes better after chilling overnight.
How do I prevent my custard from getting lumpy?
Stir constantly and make sure to temper the eggs properly!
Can I use coconut flour instead of all-purpose flour?
Nope! We’re using cornstarch to thicken the filling, so coconut flour won’t work here.
This Coconut Cream Pie is everything you want in a classic cream pie—silky, creamy, perfectly sweet, and loaded with coconut flavor. It’s the kind of dessert that makes you close your eyes and sigh after the first bite.
So, what do you think? Are you making this for a family gathering, or are you keeping it all for yourself? Either way, I won’t judge. Let me know how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Cream Pie
Ingredients
- 1 9- inch pre-baked pie crust
- 1 c shredded sweetened coconut toasted, divided
- 14 oz. can canned unsweetened coconut milk
- 1 1/2 c half and half divided
- 1/2 c granulated sugar
- 1/4 tsp salt
- 1/3 c cornstarch
- 4 large egg yolks
- 3 oz. cream cheese diced
- 1 tsp vanilla extract
- 1/2 tsp coconut extract to taste
For Topping:
- Fresh whipped cream lightly sweetened
- Shredded sweetened coconut toasted
Instructions
- In a saucepan of medium size combine coconut milk, 1 cup of half and half granulated sugar and salt. Place it on the stove, over medium heat. Bring it close to boiling point while stirring occasionally.
- While the mixture is heating up whisk together the remaining ½ cup of half and half and cornstarch in a mixing bowl.
- In another mixing bowl gently whisk the egg yolks. Gradually pour ½ cup of the milk into the egg yolks while whisking continuously to temper them.
- Pour both the egg yolk mixture and cornstarch mixture into the saucepan while stirring constantly. Stir vigorously for 2 to 3 minutes.
- Remove the mixture from heat. Add cream cheese, vanilla extract and coconut extract. Stir well until fully blended.
- Add in ½ to ¾ cup of toasted coconut setting aside the rest to use as topping for the finished pie.
- Pour this mixture into a baked pie crust. Cover it with plastic wrap. Refrigerate for about 2 to 3 hours.
- Before serving add whipped cream on top along, with the remaining toasted coconut.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
