Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) fully baked pie crust (homemade or store-bought)
- 1 1/2 cups (120 g) sweetened shredded coconut, divided
- 1 (13.5 oz / 400 ml) can full-fat unsweetened coconut milk
- 2 cups (480 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/4 tsp fine salt
- 5 large egg yolks
- 3 tbsp (42 g) unsalted butter
- 2 tsp vanilla extract
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Do This
- 1. Blind-bake a 9-inch pie crust until fully baked; cool completely.
- 2. Toast shredded coconut at 350°F (177°C) until golden; cool.
- 3. Whisk sugar, cornstarch, salt, coconut milk, and whole milk; temper in egg yolks.
- 4. Cook custard until thick and bubbling; strain, then stir in butter and vanilla.
- 5. Fold in 1 cup toasted coconut; pour into cooled crust and chill 4 hours.
- 6. Whip cream with powdered sugar and vanilla to medium-stiff peaks; spread on pie.
- 7. Finish with remaining toasted coconut; slice cold and serve.
Why You’ll Love This Recipe
- Silky, sliceable custard: Rich coconut flavor with a smooth, classic cream-pie texture.
- Toasted coconut upgrade: Folding toasted coconut into the filling adds deeper flavor and a little texture.
- Make-ahead friendly: It needs chill time anyway, so it’s perfect for entertaining.
- Comforting but tropical: A familiar diner-style pie with a coconut-vanilla twist.
Grocery List
- Produce: None (optional: 1 lime for a tiny pinch of zest when serving)
- Dairy: Whole milk, heavy cream, unsalted butter, eggs
- Pantry: Full-fat unsweetened coconut milk (canned), sweetened shredded coconut, granulated sugar, powdered sugar, cornstarch, all-purpose flour (if making homemade crust), fine salt, vanilla extract
Full Ingredients
Option A: Homemade Pie Crust (Blind-Baked)
- 1 1/4 cups (150 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3 to 5 tbsp (45 to 75 ml) ice water
Option B: Store-Bought Crust
- 1 (9-inch) refrigerated or frozen pie crust, baked according to package directions for a fully baked shell and cooled completely
Toasted Coconut (For Filling + Topping)
- 1 1/2 cups (120 g) sweetened shredded coconut, divided:
- 1 cup (80 g) for folding into the custard
- 1/2 cup (40 g) for topping
Coconut-Vanilla Custard Filling
- 1 (13.5 oz / 400 ml) can full-fat unsweetened coconut milk
- 2 cups (480 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/4 tsp fine salt
- 5 large egg yolks
- 3 tbsp (42 g) unsalted butter
- 2 tsp vanilla extract
Whipped Cream Topping
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch of fine salt (optional, but it makes the flavor pop)
Step-by-Step Instructions
Step 1: Make and chill the pie dough (if using homemade)
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until you have pea-size pieces with a few larger flakes.
Drizzle in 3 tablespoons (45 ml) ice water and mix with a fork. Add more water, 1 tablespoon at a time, just until the dough holds together when you pinch it (you may not need all the water).
Form into a 1-inch-thick disc, wrap tightly, and refrigerate for 30 minutes.
Step 2: Blind-bake the crust until fully baked
Heat the oven to 375°F (190°C). Roll the chilled dough into a circle about 12 inches wide and fit it into a 9-inch pie dish. Trim and crimp the edges. Refrigerate the shaped crust for 10 minutes to help it hold its shape.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Carefully lift out the parchment and weights, then bake for 10 to 12 minutes more, until the bottom looks dry and lightly golden.
Cool the crust completely on a rack, about 45 to 60 minutes. (This matters: warm crust can make the custard weep.)
Step 3: Toast the coconut
Reduce oven temperature to 350°F (177°C). Spread the shredded coconut evenly on a rimmed baking sheet.
Toast for 8 to 10 minutes, stirring every 2 to 3 minutes, until it’s mostly golden with some deeper brown bits. Coconut can go from perfect to burnt quickly, so keep an eye on it.
Transfer to a plate to cool completely. Measure out 1 cup for the filling and 1/2 cup for topping.
Step 4: Whisk the custard base and temper the yolks
Set a fine-mesh strainer over a medium bowl (you’ll use it in the next step). Have the butter and vanilla ready so you can add them quickly.
In a medium saucepan (off the heat), whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until very smooth and no cornstarch lumps remain.
In a separate bowl, whisk the egg yolks. Place the saucepan over medium heat and cook, whisking constantly, until the mixture is hot and steaming (not boiling), about 4 to 6 minutes.
Temper the yolks: slowly ladle in about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Then pour the warmed yolk mixture back into the saucepan, whisking the whole time.
Step 5: Cook until thick, then finish with butter, vanilla, and toasted coconut
Continue cooking over medium heat, whisking constantly, until the custard becomes thick and glossy and you see big bubbles breaking the surface. Once it starts bubbling, keep whisking and cook for 60 seconds to fully activate the cornstarch. Total cook time after adding yolks is usually 3 to 5 minutes.
Immediately pour the custard through the strainer. Stir in the butter until melted and smooth, then stir in the 2 teaspoons vanilla.
Let the custard cool for 10 minutes (so the coconut stays pleasantly toasty and doesn’t soften too much), then fold in 1 cup (80 g) of the toasted coconut.
Step 6: Fill the crust and chill until set
Pour the warm custard into the completely cooled baked crust and smooth the top with an offset spatula or the back of a spoon.
Press plastic wrap directly onto the surface of the custard (this prevents a skin from forming). Refrigerate until fully chilled and set, at least 4 hours (overnight is even better for clean slices).
Step 7: Make the whipped cream topping
In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and optional pinch of salt. Whip with a hand mixer or stand mixer on medium-high speed until you reach medium-stiff peaks, about 2 to 4 minutes. The cream should hold its shape but still look silky (not grainy).
Step 8: Top, garnish, and serve
Remove the pie from the refrigerator and peel off the plastic wrap. Spread or pipe the whipped cream over the custard.
Sprinkle with the remaining 1/2 cup (40 g) toasted coconut. Slice with a sharp knife (wipe the blade between cuts for the neatest slices) and serve chilled.
Pro Tips
- Toast extra coconut if you like a bold coconut flavor: You can toast up to 2 cups total and use more on top.
- Whisk constantly during cooking: This prevents scrambled bits and keeps the custard ultra-smooth.
- Look for “big bubbles”: For cornstarch-thickened custard, bubbling is your sign it will set properly once chilled.
- Straining is not optional if you want bakery-smooth filling: It catches any tiny eggy bits or lumps.
- Chill thoroughly before topping: Warm filling will melt whipped cream and can make the pie watery.
Variations
- Deepen the vanilla: Swap vanilla extract for 1 tsp vanilla bean paste (or add seeds from 1/2 vanilla bean) for a speckled, fragrant custard.
- Chocolate-coconut: Add 4 oz (113 g) finely chopped semisweet chocolate to the hot strained custard and stir until melted before adding butter and vanilla.
- Extra tropical topping: Add 1/2 cup lightly crushed toasted macadamias on top along with the toasted coconut.
Storage & Make-Ahead
Store the pie covered in the refrigerator for up to 3 days. For the prettiest presentation, you can make and chill the filled pie (without whipped cream) up to 24 hours ahead; add whipped cream and the final toasted coconut within 2 to 6 hours of serving. Freezing is not recommended because custard and whipped cream can weep and turn grainy when thawed.
Nutrition (per serving)
Approximate per slice (1/8 of pie): 520 calories, 32 g fat, 54 g carbohydrates, 6 g protein, 33 g sugar, 260 mg sodium. (Will vary by crust and coconut brand.)
