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Coconut Cream Pie

Coconut Cream Pie

  • Author: Audrey
  • Total Time: 3 hours 20 minutes
  • Yield: 12 1x


Imagine biting into a piece of Coconut Cream Pie. It’s, like tasting a slice of paradise from the tropics. Each spoonful offers a coconut sensation that dances on your taste buds while the toasted coconut topping adds a crispy texture. This dessert is not a recipe; it transports you to a sandy beach with swaying palm trees right in the comfort of your own kitchen. Whether you’re a baker or new to the world this recipe guarantees an indulgent slice of dessert heaven. So don your apron and prepare to create memories one delectable bite infused with coconut at a time. Get ready to embark on an adventure filled with sweetness, as the enchantment of coconut unfolds before you!



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


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.


To make sure that this Coconut Cream Pie is fit, for those following a gluten-free diet make sure to use a pre-baked pie crust that is expressly made without gluten or assemble your own using gluten-free ingredients. Further, it’s important to prove that the cornstarch you use is certified as gluten-free since specific brands may have hints of gluten. By making these modifications you can savor this dessert without any concerns, about gluten.

  • Prep Time: 3 hours
  • Cook Time: 20 minutes