Coconut Pudding Cream Pie is the kind of dessert I make when I want something cool and creamy with a simple, familiar flavor. It’s a flaky crust filled with a thick coconut custard, then finished with real whipped cream and toasted coconut.
The filling tastes like coconut pudding, but richer and more homemade, with that soft chew from shredded coconut. I like that it slices clean once it’s chilled, and it stays nice and sturdy on a dessert plate.
This is one of my favorite pies for weekends and holidays, especially when I need a make-ahead dessert that doesn’t take up oven space at the last minute. It’s also great when you want something sweet that’s best served cold from the fridge.
Why You’ll Love This Recipe
Make-ahead friendly: This pie needs chill time, which means it’s a great dessert to knock out the day before you actually want to serve it.
Classic coconut flavor: Using both coconut milk and shredded coconut gives it that real coconut taste, not just a hint.
Sturdy, sliceable filling: The custard sets up thick, so you can get clean slices without the filling slumping all over the plate.
Simple whipped topping: A quick whipped cream topping keeps it light and not overly heavy like some frostings can be.
Toasted coconut finish: That little sprinkle on top makes it look finished, and it adds a bit of nutty crunch.
Ingredients You’ll Need
Pie Crust
- Baked pie crust: I use a 9-inch crust that’s already fully baked and cooled. Homemade or store-bought both work, just make sure it’s baked all the way so it stays crisp under the filling.
Coconut Pudding Filling
- Whole milk: Whole milk gives the custard a richer feel. Lower-fat milk works in a pinch, but the filling won’t taste quite as creamy.
- Canned coconut milk: Use full-fat canned coconut milk here, not the carton kind. The carton style is usually too thin for a custard like this.
- Granulated sugar: Regular white sugar keeps the flavor clean and classic.
- Cornstarch: This is what thickens the pudding so it actually sets into slices. Measure it carefully and whisk it in well so you don’t get little lumps.
- Fine salt: Don’t skip it. It keeps the filling from tasting flat.
- Egg yolks: Yolks make the custard taste more like real coconut cream pie instead of instant pudding. Tempering them is worth the tiny extra step.
- Unsalted butter: A little butter at the end makes the custard smoother and gives it a more finished flavor.
- Vanilla extract: Vanilla and coconut are a good pair. It rounds everything out.
- Sweetened shredded coconut: I like sweetened coconut in this pie because it gives a more classic coconut cream pie taste. If you want more texture, you can lightly toast some and stir that in too.
Whipped Topping
- Heavy cream: Real heavy cream whips up the easiest and holds well on top of the pie.
- Powdered sugar: Powdered sugar dissolves quickly, so you don’t get any grainy feel in the whipped cream.
- Vanilla extract: Just enough to give the topping a little flavor without competing with the coconut.
Garnish
- Toasted shredded coconut: This is the quick “bakery window” touch. It also adds a little crunch on top.
Recipe Instructions
- Bake the crust: Preheat the oven to 375°F. Bake the pie crust according to the package directions or your recipe until it’s fully baked and lightly golden, then let it cool completely.
- Whisk the base: In a saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt until smooth.
- Heat the pudding: Cook over medium heat, whisking constantly, until the mixture is steaming and starting to thicken.
- Temper the yolks: Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup of the hot milk mixture, a little at a time, to warm the yolks.
- Thicken the custard: Pour the tempered yolks back into the saucepan. Cook for 2 to 4 minutes, whisking constantly, until thick bubbles appear and the pudding looks glossy and coats the whisk.
- Add butter and vanilla: Remove the pan from the heat, then stir in the butter and vanilla until smooth.
- Stir in coconut: Stir in the shredded coconut. If you want a really smooth custard, strain it through a fine mesh sieve.
- Fill the crust: Pour the filling into the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin.
- Chill: Refrigerate until fully set, at least 4 hours or overnight.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla to medium peaks.
- Top the pie: Spread or pipe the whipped cream over the chilled pie.
- Garnish and slice: Sprinkle toasted coconut over the top, then slice the pie cold for the cleanest 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 full-fat canned coconut milk. The full-fat kind gives you a thicker, creamier custard. Light coconut milk can work, but the filling usually sets softer.
Whisk constantly once it heats up. Custard thickens fast, and it can scorch around the edges if you walk away. Keep scraping the bottom and corners of the pot.
Temper the yolks slowly. Add the hot milk mixture in a thin stream while whisking so you don’t scramble the eggs. If you do get a few bits, straining fixes it.
Strain if you want it extra smooth. I don’t always bother, but it does make the custard look and feel more silky, especially if your heat ran a little high.
Press plastic wrap onto the filling. If the plastic is touching the custard, you won’t get that thick skin on top. It’s a small step that saves you from peeling anything off later.
Slice it cold. Warm or room-temp custard is messier. Straight from the fridge is the easiest way to get clean wedges.
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 nice on the side. The fruit makes the plate feel a little lighter.
- Coffee: This pie is really good with coffee, especially if you like dessert that isn’t chocolate-heavy. I usually do black coffee or a simple latte.
- Extra toasted coconut: Keep a little bowl of toasted coconut on the table so people can add more. It adds crunch and looks pretty on the slice.
- Chocolate drizzle: A thin drizzle of chocolate sauce over the whipped topping is good if you want a little more going on. Don’t overdo it or it takes over the coconut.
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 the pie covered in the fridge for up to 3 days. I like to keep it in the pie dish and cover it loosely so the whipped cream doesn’t get smashed.
You can make the pie ahead and chill it overnight, then add the whipped topping the next day. That’s usually the cleanest way to keep the topping looking fresh.
If you want to get even further ahead, make the filling and chill it in the crust, then whip the cream closer to serving. The toasted coconut garnish is best added right before you slice.
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 strain the custard?
No, you don’t have to. If you whisk well and keep the heat moderate, it usually comes out smooth.
If you’re worried about any little egg bits (or you want a really silky texture), straining through a fine mesh sieve is an easy fix.
Can I use a homemade crust or a store-bought crust?
Either one works. The main thing is that the crust needs to be fully baked and cooled before you add the filling.
Why didn’t my filling set?
Usually it’s because the custard didn’t cook long enough after adding the egg yolks, or it didn’t chill long enough. It should bubble thickly in the pot and look glossy before you take it off the heat, and then it needs several hours in the fridge to firm up.
Can I add coconut extract?
Yes. If you want a stronger coconut flavor, add about 1/2 teaspoon coconut extract along with the vanilla.
Can I freeze coconut cream pie?
I don’t love freezing this one because custard can get a little watery when it thaws, and whipped cream can change texture. If you need to freeze it, I’d freeze it without the whipped topping and add fresh whipped cream after thawing in the fridge.
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 Pudding Cream Pie
INGREDIENTS
Pie Crust
- 1 9 inch baked pie crust.
Coconut Pudding Filling
- 2 cups whole milk
- 1 cup canned coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut.
Whipped Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract.
Garnish
- 2 tbsp toasted shredded coconut.
INSTRUCTIONS
Prep and Bake Crust
- Preheat oven to 375 F and bake the pie crust according to package or recipe until fully baked and lightly golden
- cool completely.
Cook Coconut Pudding
- In a saucepan whisk together whole milk
- coconut milk
- sugar
- cornstarch
- and salt until smooth
- cook over medium heat whisking constantly until steaming and starting to thicken
- whisk egg yolks in a bowl then slowly whisk in about 1 cup of the hot milk mixture to temper
- pour tempered yolks back into the saucepan and cook 2 to 4 minutes whisking constantly until thick bubbles appear and the pudding is glossy and coats the whisk
- remove from heat and stir in butter and vanilla until smooth
- stir in shredded coconut
- strain through a fine mesh sieve if you want an extra smooth custard.
Chill and Assemble
- Pour filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin
- refrigerate until fully set at least 4 hours or overnight.
Whip and Finish
- Whip heavy cream with powdered sugar and vanilla to medium peaks
- spread or pipe over the chilled pie
- garnish with toasted coconut
- slice cold for clean cuts.
