Coconut Cream Pie is one of those desserts I come back to when I want something cool and creamy with a little texture from a crisp crust. It’s simple, classic, and it tastes like coconut in the best, most straightforward way.
This version has a silky coconut custard that sets up nicely for clean slices, plus a fluffy whipped cream layer that keeps it from feeling too heavy. Toasted coconut on top is not optional for me—it adds that warm, nutty note that makes the whole pie taste more finished.
I like serving this cold from the fridge after a big dinner, especially on weekends and holidays when a make-ahead dessert helps. It’s also a nice one to bring to a potluck because it holds its shape well and looks great with minimal fuss.
Why You’ll Love This Recipe
Real coconut flavor: Using coconut milk plus toasted coconut gives you that clear coconut taste without needing anything fancy.
Good, clean slices: The custard sets up thick and smooth, so you don’t get a runny filling when you cut into it.
Make-ahead friendly: I love a dessert that can chill while you do other things. This one is happiest after a long rest in the fridge.
Toasted topping: That little pile of toasted coconut on top adds crunch and keeps the whipped cream from feeling plain.
Classic pie energy: Crisp crust, creamy filling, whipped topping—nothing weird, just a solid coconut cream pie that works.
Ingredients You’ll Need
Crust
- Pie crust: I use a standard 9-inch crust here, homemade or store-bought. Just make sure it’s fully baked and completely cool so the custard doesn’t soften it.
- Baking weights or dried beans: These keep the crust from puffing up during blind baking. I keep a jar of dried beans just for this.
Coconut Custard Filling
- Granulated sugar: Plain white sugar is all you need. It sweetens the custard without changing the coconut flavor.
- Cornstarch: This is what thickens the filling into a sliceable custard. Measure it carefully so the texture stays smooth.
- Fine salt: Don’t skip it. A little salt keeps the filling from tasting flat.
- Whole milk: Whole milk gives a nice custard texture. Half-and-half works too if you want it a bit richer.
- Full-fat canned coconut milk: I strongly prefer full-fat here for the right body and flavor. Light coconut milk can make the filling thin and less coconut-y.
- Egg yolks: Yolks make the custard feel richer and more “real pie” than a pudding-style filling. Save the whites for another recipe.
- Unsalted butter: Butter rounds everything out and makes the custard taste less starchy.
- Vanilla extract: Vanilla plays really nicely with coconut. I use it even when I also add coconut extract.
- Coconut extract (optional): This bumps up the coconut flavor fast. If you’re picky about extracts, just leave it out and rely on the coconut milk and toasted coconut.
- Sweetened shredded coconut: Toasting it makes a big difference, so I always do it. You’ll stir some into the filling and save the rest for the top.
Whipped Cream Topping
- Heavy whipping cream: Cold cream whips up quickly and holds its shape better. I usually chill the bowl if my kitchen is warm.
- Powdered sugar: This dissolves easily, so you don’t get any gritty texture in the whipped cream.
- Vanilla extract: Just enough to make the topping taste like more than plain whipped cream.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F so it’s ready for the crust.
- Line the crust: Place the pie crust in a 9-inch pie dish if it isn’t already, then line it with parchment paper and fill with baking weights or dried beans.
- Bake the crust: Bake for 15 minutes, then carefully lift out the parchment and weights and bake 8 to 12 minutes more, until lightly golden. Cool the crust completely.
- Toast the coconut: Lower the oven to 325°F. Spread the shredded coconut on a dry baking sheet and toast for 5 to 8 minutes, stirring halfway through, until golden. Let it cool, then set aside about 1/2 cup for garnish.
- Mix the dry ingredients: In a medium saucepan, whisk the sugar, cornstarch, and salt together.
- Add the milks: Whisk in the whole milk and coconut milk until smooth and no dry pockets remain.
- Cook the custard: Cook over medium heat, whisking constantly, until thickened and gently bubbling.
- Temper the yolks: Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup of the hot milk mixture to warm the yolks up.
- Finish cooking: Pour the tempered yolks back into the saucepan and cook for 1 to 2 minutes, whisking, until the custard looks glossy and thick.
- Add the flavors: Remove from the heat and whisk in the butter, vanilla, and coconut extract (if using). Stir in 1 cup of the toasted coconut.
- Fill the crust: Pour the custard into the cooled crust and smooth the top.
- Cover and chill: Press plastic wrap directly onto the surface of the custard to prevent a skin, then chill until set, at least 4 hours and up to overnight.
- Whip the cream: Whip the cold heavy cream with the powdered sugar and vanilla until you have medium peaks.
- Top and serve: Spread or pipe the whipped cream over the chilled pie, sprinkle with the remaining toasted coconut, then slice and serve cold.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the crust all the way. If the crust is even a little warm, the custard can soften it fast. I like to give it extra time on the counter before filling.
Whisk the custard constantly. Coconut milk can scorch if you walk away, and cornstarch thickens quickly once it gets going. Steady whisking keeps it smooth.
Temper the yolks slowly. Add the hot mixture in a thin stream while you whisk. If you dump it in, you can end up with little bits of cooked egg.
Strain if you need to. If you see lumps, strain the hot custard before you stir in the coconut. It’s a quick fix and the pie still turns out great.
Chill long enough for clean slices. This pie really needs time to set. If you cut it early, the filling will be soft and the slices won’t hold as nicely.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh berries: Strawberries or raspberries are really nice alongside this pie. They add something bright on the plate.
- Coffee: A mug of strong coffee (hot or iced) is my go-to with coconut cream pie. The slightly bitter edge works well here.
- Extra toasted coconut: If you have more toasted coconut, sprinkle a little on each slice right before serving. It keeps the topping from feeling too soft.
- Chocolate shavings: A few curls of dark chocolate on top are a simple add-on if you like coconut and chocolate together. I keep it light so coconut stays the main flavor.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I like to keep the pie in the pie plate and cover it well so the whipped cream doesn’t dry out.
You can make the pie ahead and wait to add the whipped cream until the day you plan to serve it. The custard sets up better with a longer chill anyway.
If you want to prep in stages, bake the crust and toast the coconut the day before. Then all you’re doing the next day is cooking the custard and chilling the pie.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use full-fat coconut milk?
I really recommend it. Full-fat coconut milk gives the custard the right thickness and that richer coconut flavor, and it sets more reliably.
Why do I need plastic wrap directly on the custard?
Custard forms a skin as it cools, and the plastic wrap keeps that from happening. Press it right onto the surface so there’s no air gap.
My custard looks lumpy—can I fix it?
Yes. Strain the custard while it’s hot, then continue with the butter, extracts, and toasted coconut. It’s a common issue if the heat is a little high or the eggs got slightly overcooked.
Can I use a store-bought crust?
Definitely. A store-bought crust is a good shortcut here—just bake it fully (or buy one that’s already baked) and make sure it’s cooled before you add the filling.
Can I freeze coconut cream pie?
You can, but the texture changes a bit when it thaws, especially with the whipped cream. If I’m freezing it, I usually freeze the pie without the whipped topping and add fresh whipped cream after it thaws in the fridge overnight.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Coconut Cream Pie
INGREDIENTS
Crust
- 1 9- inch pie crust
- blind-baked and cooled
- baking weights or dried beans for blind baking.
Coconut Custard Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 1 1/2 cups whole milk
- 1 1/2 cups canned full-fat coconut milk
- 5 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1 1/2 cups sweetened shredded coconut toasted and divided.
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract.
INSTRUCTIONS
Prep and Crust
- Heat oven to 375 F
- line the pie crust with parchment and fill with weights
- bake 15 minutes then remove weights and bake 8 to 12 minutes until lightly golden
- cool completely.
Toast Coconut
- Spread shredded coconut on a dry baking sheet
- toast at 325 F for 5 to 8 minutes stirring halfway until golden
- cool and reserve 1/2 cup for garnish.
Cook Custard
- Whisk sugar
- cornstarch
- and salt in a saucepan then whisk in whole milk and coconut milk until smooth
- cook over medium heat whisking constantly until thickened and gently bubbling
- whisk egg yolks in a bowl then slowly whisk in 1 cup of the hot mixture to temper
- pour tempered yolks back into the saucepan and cook 1 to 2 minutes whisking until glossy and thick.
Finish Filling and Assemble
- Remove from heat and whisk in butter
- vanilla
- and coconut extract
- stir in 1 cup toasted coconut
- pour custard into cooled crust and smooth the top
- press plastic wrap directly onto the surface to prevent a skin
- chill until set at least 4 hours and up to overnight.
Whipped Cream and Serve
- Whip cold cream
- powdered sugar
- and vanilla to medium peaks
- spread or pipe over chilled pie
- sprinkle with remaining toasted coconut
- slice and serve cold.
