Coconut Pie Cheesecake is my favorite kind of mash-up dessert: a creamy baked cheesecake with a toasted coconut crust and a thick coconut custard on top, like coconut cream pie.
The filling is rich and smooth, with coconut milk and shredded coconut baked right in. Then you get that chilled coconut custard topping and a simple whipped cream finish that makes it look like something special without being fussy.
I like serving this when I want a dessert that’s a little more interesting than plain cheesecake, especially for holidays and weekend dinners. It slices neatly once it’s fully chilled, and the toasted coconut makes it taste more “finished” to me.
Why You’ll Love This Recipe
Real coconut flavor: Coconut milk in the cheesecake plus coconut in the custard gives you that coconut cream pie taste without needing anything artificial.
Toasted crust: The toasted coconut in the graham crust adds a little crunch and keeps the base from tasting flat.
Make-ahead friendly: This is the kind of dessert that actually benefits from sitting overnight, so it’s great when you want dessert handled early.
Classic cheesecake texture: The water bath and slow cool help keep the top smooth, with that slightly jiggly center that sets up perfectly in the fridge.
Nice presentation: Custard layer plus whipped cream makes it look like a pie-meets-cheesecake situation, even if you keep the piping simple.
Ingredients You’ll Need
Crust
- Graham cracker crumbs: I use the standard boxed crumbs or crush full sheets in a zip-top bag. Either way works.
- Granulated sugar: Just enough to sweeten the crust so it doesn’t taste bland once it’s chilled.
- Unsalted butter: Melted butter is what holds the crust together. If you only have salted butter, just skip the added pinch of salt.
- Sweetened shredded coconut: Toasting it first is worth it here. It makes the crust smell and taste much more coconut-forward.
- Salt: A tiny pinch helps the crust taste more like “dessert” and less like straight sugar.
Cheesecake Filling
- Cream cheese: Full-fat cream cheese is the move for this recipe. Let it soften so you don’t end up with lumps.
- Granulated sugar: Keeps the filling sweet and clean-tasting. I don’t swap brown sugar here because it changes the flavor.
- All-purpose flour: A little flour helps the cheesecake set and slice cleanly.
- Canned coconut milk: Use canned, not the carton kind. Stir it really well first since it separates in the can.
- Sour cream: Adds a little tang and helps the filling stay creamy. Let it come to room temp so it blends in easily.
- Vanilla extract: Vanilla is important in coconut desserts. It rounds everything out.
- Coconut extract: Optional, but nice if you want the coconut flavor to be a little louder.
- Eggs: Room-temperature eggs mix in more smoothly and help keep you from overmixing.
- Sweetened shredded coconut: This gives the filling that coconut cream pie feel. If you like a smoother cheesecake, you can reduce it a bit, but I like it as written.
Coconut Custard Topping
- Whole milk: Whole milk makes a nicer custard than low-fat milk. It’s worth using here.
- Canned coconut milk: Same note as above: stir it well. This is the main coconut flavor in the custard.
- Granulated sugar: Sweetens the custard without changing the color or taste.
- Cornstarch: This is what thickens the custard. Whisk it well so you don’t get little starchy lumps.
- Egg yolks: Yolks make the custard taste rich and give it that “pie filling” texture.
- Unsalted butter: A couple spoonfuls at the end makes the custard smoother.
- Vanilla extract: Keeps the custard tasting like coconut cream pie filling, not just coconut milk.
- Coconut extract: Optional again, but helpful if your coconut milk is mild.
- Sweetened shredded coconut: I toast it for the topping too. It adds texture and looks great.
- Salt: Just a pinch makes the custard taste more balanced.
Whipped Topping and Garnish
- Heavy whipping cream: Cold cream whips faster and holds its shape better.
- Powdered sugar: Sweetens the whipped cream and helps it stay a little more stable than granulated sugar.
- Vanilla extract: Vanilla whipped cream tastes better than plain. Simple as that.
- Toasted shredded coconut: Sprinkle it on right before serving so it stays a little crisp.
Recipe Instructions
- Heat the oven: Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy foil so it’s ready for the water bath later.
- Mix the crust: Stir the graham cracker crumbs, sugar, salt, and toasted coconut together, then mix in the melted butter until everything looks evenly moistened.
- Bake the crust: Press the crust into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.
- Beat the cream cheese: Beat the cream cheese and sugar on low speed until smooth and creamy.
- Add the flour: Mix in the flour just until you don’t see dry spots.
- Add the liquids: Add the coconut milk, sour cream, vanilla, and coconut extract (if using), and mix just until combined.
- Add the eggs: Add the eggs one at a time, mixing on low speed just until each one is incorporated.
- Fold in the coconut: Fold the shredded coconut into the batter, then pour the batter over the cooled crust and smooth the top.
- Set up the water bath: Place the springform pan in a roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake: Bake for 60 to 65 minutes, until the edges are set and the center is still slightly jiggly.
- Cool in the oven: Turn the oven off, crack the oven door, and let the cheesecake cool for 60 minutes.
- Cool completely: Remove the cheesecake from the water bath and let it cool to room temperature.
- Chill the cheesecake: Refrigerate the cheesecake for at least 6 hours, or overnight.
- Heat the custard base: Whisk the whole milk, coconut milk, sugar, cornstarch, and salt in a saucepan over medium heat until steaming.
- Temper the yolks: Whisk the egg yolks in a bowl, then slowly whisk in a ladle of the hot milk mixture. Pour it all back into the saucepan.
- Thicken the custard: Cook over medium heat, whisking constantly, until thick and bubbling, then cook for 1 minute.
- Finish the custard: Remove from the heat and whisk in the butter, vanilla, and coconut extract (if using). Fold in the toasted coconut.
- Chill the custard: Press plastic wrap directly onto the surface of the custard and chill until cold and spreadable.
- Add the custard: Spread the chilled coconut custard evenly over the chilled cheesecake.
- Whip the cream: Whip the heavy cream, powdered sugar, and vanilla to medium-stiff peaks, then spread or pipe it over the top.
- Garnish and slice: Top with toasted coconut. Slice with a hot, clean knife, wiping between cuts.
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
Use room-temperature cream cheese, sour cream, and eggs. It blends smoother and you won’t be fighting little lumps. It also helps you mix less, which matters for cheesecake.
Mix on low speed and stop as soon as it’s combined. Overbeating adds extra air, and that’s when you’re more likely to get cracks.
Don’t skip the water bath. It keeps the baking gentle and even, which is what you want with a thick cheesecake.
Cool it slowly. The one-hour rest in the turned-off oven helps prevent the top from sinking or cracking from a sudden temperature change.
Chill the custard with plastic wrap on the surface. That keeps it from forming a skin, and it spreads much more smoothly on the cheesecake.
Toast extra coconut. I usually make a little more than I think I’ll need so I can be generous on top right before serving.
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, raspberries, or a mix are really nice next to the coconut. I usually just pile them on the plate instead of making it complicated.
- Espresso or strong coffee: A small cup of coffee is good with a rich slice of cheesecake. I like espresso best, especially after dinner.
- Pineapple: A few pieces of fresh pineapple (or a quick pineapple salad) works well with coconut. It’s a simple way to add something bright on the side.
- Extra whipped cream: If you’re serving a crowd, put a bowl of extra whipped cream on the table. People always want a little more.
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 keep it in the springform pan if I have room, or transfer slices to an airtight container.
You can make this recipe ahead pretty easily since it needs a long chill anyway. I usually bake the cheesecake the day before and add the custard and whipped cream the next day.
If you want them to last longer, you can freeze individual portions of the plain cheesecake (without the custard and whipped cream). Wrap slices well, then thaw in the fridge overnight and add toppings after thawing.
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 a water bath?
I really recommend it for this one. The filling bakes more evenly and the top usually stays smoother, which matters since you’re spreading custard over it later.
Can I use light coconut milk?
You can, but the flavor and texture won’t be quite as rich. I stick with canned full-fat coconut milk for both the cheesecake and the custard.
How do I know the cheesecake is done baking?
The edges should look set and a little puffed, and the center should still have a small jiggle when you gently shake the pan. If the whole thing ripples like liquid, it needs more time.
Can I swap the crust for something else?
Yes. Vanilla wafer crumbs or shortbread cookie crumbs work well in the same amount as graham crumbs. I still like adding toasted coconut either way.
Why is my custard lumpy?
That usually happens if the cornstarch wasn’t fully whisked in or the custard got too hot too fast without enough whisking. Keep whisking constantly as it thickens, and make sure you temper the yolks slowly.
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 Pie Cheesecake
INGREDIENTS
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/2 cup sweetened shredded coconut toasted
- pinch of salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 1 cup canned coconut milk well stirred
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 3 large eggs room temperature
- 1 cup sweetened shredded coconut.
Coconut Custard Topping
- 1 cup whole milk
- 1 cup canned coconut milk well stirred
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1 cup sweetened shredded coconut toasted
- pinch of salt.
Whipped Topping and Garnish
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- toasted shredded coconut for garnish.
INSTRUCTIONS
Crust
- Heat oven to 325 F and wrap the outside of a 9 inch springform pan with heavy foil
- mix graham crumbs sugar salt toasted coconut and melted butter until evenly moistened
- press into the bottom and slightly up the sides and bake 10 minutes then cool.
Cheesecake Bake
- Beat cream cheese and sugar on low speed until smooth
- mix in flour then add coconut milk sour cream vanilla and coconut extract and mix just until combined
- add eggs one at a time mixing on low just until incorporated then fold in shredded coconut
- pour batter over crust and smooth the top
- place pan in a roasting pan and add hot water halfway up the sides
- bake 60 to 65 minutes until edges are set and center is slightly jiggly
- turn oven off crack the door and cool 60 minutes then remove and cool to room temperature.
Chill and Custard
- Refrigerate cheesecake at least 6 hours or overnight
- whisk milk coconut milk sugar cornstarch and salt in a saucepan over medium heat until steaming
- whisk yolks in a bowl then slowly whisk in a ladle of hot milk mixture and return to saucepan
- cook whisking constantly until thick and bubbling then cook 1 minute
- remove from heat and whisk in butter vanilla and coconut extract then fold in toasted coconut
- press plastic wrap directly on the surface and chill until cold and spreadable.
Assemble and Serve
- Spread chilled coconut custard evenly over the chilled cheesecake
- whip heavy cream powdered sugar and vanilla to medium stiff peaks and spread or pipe over the top
- garnish with toasted coconut and slice with a hot clean knife.
