Dessert: United States – Coconut Cream Pie with Toasted Coconut Topping

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (9-inch (23 cm)) prebaked pie crust (store-bought or homemade)
1 can (13.5 oz (383 g)) full-fat coconut milk
1 1 / 4 cups (300 ml) whole milk
3 / 4 cup (150 g) granulated sugar
1 / 3 cup (40 g) cornstarch
1 / 4 tsp (1.25 ml) fine sea salt
4 large egg yolks
2 tbsp (30 g) unsalted butter
1 1 / 2 tsp (7.5 ml) vanilla extract
1 cup (80 g) sweetened shredded coconut (for filling)
1 / 2 cup (40 g) sweetened shredded coconut, toasted (for topping)
1 cup (240 ml) cold heavy cream
2 tbsp (15 g) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract (for whipped cream)

Show original ingredient measurements

1 (9-inch) prebaked pie crust (store-bought or homemade)
1 can (13.5 oz / 383 g) full-fat coconut milk
1 1 / 4 cups (300 ml) whole milk
3 / 4 cup (150 g) granulated sugar
1 / 3 cup (40 g) cornstarch
1 / 4 tsp fine sea salt
4 large egg yolks
2 tbsp (30 g) unsalted butter
1 1 / 2 tsp vanilla extract
1 cup (80 g) sweetened shredded coconut (for filling)
1 / 2 cup (40 g) sweetened shredded coconut, toasted (for topping)
1 cup (240 ml) cold heavy cream
2 tbsp (15 g) powdered sugar
1 / 2 tsp vanilla extract (for whipped cream)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Ensure your 9-inch (23 cm) pie crust is fully baked and cooled. Set aside.
Toast 1/2 cup (120 ml) sweetened shredded coconut: spread on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once, until golden. Cool completely.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the coconut milk and whole milk until smooth.
Place the pan over medium heat, whisking frequently until the mixture begins to thicken and bubble, 5–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly ladle in about 1/2 cup (120 ml) of the hot milk mixture while whisking to temper the yolks. Whisk the tempered yolks back into the saucepan.
Continue cooking, whisking constantly, until the custard is thick and large bubbles break the surface, 1–2 minutes more. Remove from heat and whisk in the butter and 1 1/2 teaspoons (7.5 ml) vanilla until silky.
Fold in 1 cup (240 ml) sweetened shredded coconut. Pour the hot filling into the cooled pie crust. Smooth the top and press plastic wrap directly on the surface to prevent a skin.
Chill until fully set, at least 4 hours (or up to overnight).
When ready to serve, make the whipped cream: beat the cold heavy cream, powdered sugar, and 1/2 teaspoon (2.5 ml) vanilla to soft peaks.
Remove plastic from the pie, spread or pipe the whipped cream over the set custard, and sprinkle evenly with the toasted coconut. Slice and serve.

Ensure your 9-inch pie crust is fully baked and cooled. Set aside.
Toast 1/2 cup sweetened shredded coconut: spread on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once, until golden. Cool completely.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the coconut milk and whole milk until smooth.
Place the pan over medium heat, whisking frequently until the mixture begins to thicken and bubble, 5–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly ladle in about 1/2 cup of the hot milk mixture while whisking to temper the yolks. Whisk the tempered yolks back into the saucepan.
Continue cooking, whisking constantly, until the custard is thick and large bubbles break the surface, 1–2 minutes more. Remove from heat and whisk in the butter and 1 1/2 teaspoons vanilla until silky.
Fold in 1 cup sweetened shredded coconut. Pour the hot filling into the cooled pie crust. Smooth the top and press plastic wrap directly on the surface to prevent a skin.
Chill until fully set, at least 4 hours (or up to overnight).
When ready to serve, make the whipped cream: beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla to soft peaks.
Remove plastic from the pie, spread or pipe the whipped cream over the set custard, and sprinkle evenly with the toasted coconut. Slice and serve.