Coconut Cream Pie with Coconut Milk is a fantastic cream pie recipe that's perfect for Easter or Mother's Day! It's one of my favorite Dessert Recipes in the spring because it's easy to make and can be made the day ahead!
This pie is made with three types of coconut, from the sweetened coconut in the crust, the coconut milk in the cream filling, and the toasted coconut on top. These 3 levels of coconut combine to create the most delicious coconut flavored cream pie!
It takes a classic recipe and turns into something just a bit fancier and more gourmet. For another twist on a classic cream pie recipe try my Keylime Pie Cheesecake which is a mash-up of a Key Lime Cream Pie and a Cheesecake or my dark and chocolatey Chocolate Cream Pie Recipe
Recipe Pairing Ideas:
- For a springy start to this menu try my Sweet Pea Panna Cotta with Kind Crab or my Cream of Celery Soup
- For the main course try my Pan-Seared Salmon with Beurre Blanc Sauce or my Sheet Pan Roasted Lamb with Tarragon Mustard Sauce
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Step#1: Make the Coconut, Macadamia Nut crust
In a food processor, you'll combine graham crackers, macadamia nuts, and sweetened coconut then add butter until a wet crumb begins to form.
Next, you'll level out the crumbs into a greased metal pie plate. To form a crumb crust use a measuring cup to push the crumbs up. Or you can also use a coffee mug too. Then pat down the bottom of the crust with the measuring cup to flatten the crumbs. Then bake pie shell until golden brown and crisp.
Step#2: How to Make The Cream Pie Filling
The secret to this filling is the 50/50 combination of whole milk and coconut milk. This gives you the best coconut flavor. If you use all coconut milk, it's too dense! So it's best to cut it with the milk.
TIP: Be sure to buy "full fat" or Classic Coconut Milk, not "lite" coconut milk. You need the full fat to get the right texture.
You'll notice that on some brands of full-fat coconut milk, the full fat does tend to separate as the cream and fat rise to the top. Just stir it up with a fork before using and the fat will melt and liquefy once it heats up.
As you cook the cream pie mixture, it will thicken and then turn into the pastry cream.
As soon as it's ready, you'll pour the pastry cream into the baked pie crust and allow it to cool completely before adding the whipped cream topping.
Step#5: Add Whipped Cream Topping
You can create decorative swirls by placing the whipped cream in a pastry bag fitted with a star tip. It looks really pretty that way, especially for a special occasion. The swirls also help hold up the toasted coconut once you add that as a garnish on top.
This pie does need to be refrigerated overnight. You will get the best texture that way and it will be easier to slice too!
Step#6: Garnish with Toasted Coconut
Moments before serving, toast the unsweetened coconut on a baking sheet in a 400F oven for 5 minutes.
TIP: The unsweetened coconut works better here for greater coconut flavor and it won't clump together the way the sweetened coconut would. Looks prettier on the pie that way!
Top your pie with the coconut flakes and serve! If you have leftover coconut flakes put them to good use in my Coconut Pound Cake Recipe, another winner for spring entertaining!
This is a great recipe for any springtime occasion! Easy, delicious, and beautiful!
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- 9 graham crackers (1 ½ cup/225g) or digestive biscuits
- ½ cup (75g) raw macadamia nuts
- 1 tbsp (13g) sugar
- ½ cup (50g) sweetened coconut
- pinch of salt
- 5 tbsp (75ml) melted butter
- 1 cup of whole milk (240 ml)
- 1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
- 1 vanilla bean, scraped of its seeds
- ¼ cup (50g) of sugar
- 4 egg yolks
- Pinch of salt
- ⅓ cup (40g) cornstarch
- 2 tbsp (30g) butter
- 2 cups (475ml) heavy cream
- 2 tbsp (13g) powdered sugar
- 1 tsp (5ml) vanilla extract
- ¼ cup (25g) unsweetened coconut flakes
- Preheat oven to 375F (109C). Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
- In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms. Pour out crumbs into pie plate. Shake pan to level crumbs.
- Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom. Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
- To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
- Meanwhile, in a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined. Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter. Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
- Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip. Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed) pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center.
- Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice). Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F (200C) oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
Be sure to use full-fat coconut milk for this recipe. Not "lite" coconut milk. The lite variety won't give you the right texture that will "set". Full-fat is usually listed as "traditional coconut milk" or just Coconut Milk.
You'll notice that on some brands of full-fat coconut milk, the full fat does tend to separate as the cream and fat rise to the top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 120mgSodium: 206mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 4g