Toasted Coconut Cream Pie
Toasted Coconut Cream Pie is a rich and dreamy dessert that celebrates the tropical flavor of coconut in every bite. With a buttery crust, velvety coconut custard filling, and clouds of whipped cream topped with golden toasted coconut, this pie is both nostalgic and elegant — perfect for spring, summer, or holiday gatherings.
Prep – 25 minutes
Chill – 3 hours
8 slices
Ingredients
Crust:
- 180g graham cracker or digestive biscuit crumbs
- 80g melted butter
- 25g sugar
Filling:
- 400g full-fat coconut milk
- 4 egg yolks
- 100g sugar
- 35g cornstarch
- 50g unsalted butter
- 50g desiccated coconut
Topping:
- 300g whipped cream
- 20g toasted coconut flakes
Instructions
- Mix crust ingredients and press into a 9-inch pie dish. Bake 10 minutes. Cool.
- Heat coconut milk with sugar. Whisk yolks and cornstarch, then temper and cook into a thick custard. Add butter and coconut.
- Pour into crust, chill 3 hours.
- Top with whipped cream and toasted flakes.
Tips & Tricks
- Toast your coconut in a dry pan or oven until just golden — watch closely to prevent burning.
- Use full-fat coconut milk or cream for a richer, more authentic filling.
- Blind-bake the crust properly to avoid a soggy bottom — especially important with creamy fillings.
- Add a small spoonful of rum or vanilla extract to the filling for depth of flavor.
- Chill the pie for at least 3 hours before slicing to ensure it sets well.
- Serve chilled for the best texture and flavor.
- Garnish with extra toasted coconut just before serving to maintain its crunch.
- Pair with a cup of lightly brewed coffee or black tea.
Related Recipes
- Key Lime Pie – Tart and creamy with a similar texture, but bright citrus zing.
- Peach Jam – Try a spoon on the plate or swirl into whipped cream for a fruity twist.
- Vegan Lemon Olive Oil Cake – A rustic, bright cake with simple ingredients and charm.