Craving a dessert that tastes like a tropical vacation but comes together with everyday ingredients? This Coconut Pie Recipe with Cream of Coconut is a surprisingly easy way to serve a bakery-worthy treat without spending hours in the kitchen. With its silky, creamy coconut filling and golden pie crust, it’s the kind of comforting, no-fail coconut pie you can rely on for holidays, potlucks, or quiet weekends at home.
In this recipe, cream of coconut does most of the heavy lifting, giving the pie an intense coconut flavor and luxuriously smooth texture, while shredded coconut adds just the right amount of bite. You can keep it classic with a simple whipped cream topping or dress it up with toasted coconut flakes for a truly tropical coconut pie moment. Whether you’re a confident baker or just getting started, you’ll find the steps straightforward, the ingredients familiar, and the result impressive enough to share with the people you love.
Key Benefits of This Coconut Pie Recipe
When you’re short on time but still want a dessert that feels special, this easy coconut pie with cream of coconut really delivers. Think of it as your “backup showstopper” – simple to make, but impressive enough for holidays, potlucks, or a quiet dinner at home.
Here’s why this creamy coconut pie recipe quickly becomes a go-to:
Surprisingly Simple, Even for Beginners
The steps are straightforward and don’t require any advanced baking skills.
You can use a store-bought pie crust if you’re in a rush, so most of your effort goes into the rich, coconut-studded filling.
Big Coconut Flavor with Minimal Ingredients
Cream of coconut adds intense tropical flavor and a silky, custard-like texture without a long list of ingredients.
Shredded coconut brings a pleasant chew, giving every slice a satisfying bite.
Perfect Make-Ahead Dessert
This no-fail coconut pie actually tastes better after chilling, which means you can prepare it a day in advance.
It sets beautifully in the fridge, so you can slice clean, picture-perfect pieces when it’s time to serve.
Crowd-Pleasing and Versatile
Dress it up with whipped cream and toasted coconut for a more elegant, crowd-pleasing coconut dessert.
Keep it simple for weeknights, or pair it with fresh fruit for a light, tropical twist.
Reliable Results Every Time
Clear baking cues and a forgiving filling help prevent a runny or overbaked pie.
Once you’ve made this quick coconut cream pie once, it’s easy to tweak to your taste and repeat whenever you need a dependable dessert.
Ingredients for Your Coconut Pie with Cream of Coconut
Before you start baking, take a moment to lay out all your ingredients. It makes the whole process smoother and helps you feel more confident in the kitchen. Here’s what you’ll need for this creamy coconut pie recipe and why each ingredient matters.
For the Pie Crust
1 unbaked 9-inch pie crust (homemade or store-bought)
A classic, flaky pie crust keeps the focus on the rich coconut filling.
Short on time? A good-quality refrigerated or frozen crust works perfectly.
For the Coconut Filling
1 cup cream of coconut
This is the star of the recipe, giving your coconut pie a deep, tropical flavor and luxuriously smooth texture.
1 cup sweetened shredded coconut
Adds a pleasant chew and boosts that coconut taste in every bite.
3 large eggs
Help set the filling into a custard-like texture, so your slices hold together neatly.
½ cup granulated sugar
Balances the richness of the cream of coconut without making the pie overly sweet.
½ cup whole milk or heavy cream
Creates a silky, creamy coconut custard filling that feels indulgent but still light enough for a second slice.
2 tablespoons melted unsalted butter
Adds richness and a subtle buttery note that pairs beautifully with the coconut.
1 teaspoon pure vanilla extract
Rounds out the flavors and gives the filling a warm, bakery-style aroma.
¼ teaspoon fine sea salt
Just a pinch sharpens the sweetness and keeps the coconut flavor from tasting flat.
Optional Toppings
Whipped cream or whipped topping
A soft cloud of whipped cream on each slice turns this into a true crowd-pleasing coconut dessert.
2–3 tablespoons toasted coconut flakes
Sprinkle over the top for a little crunch, extra flavor, and a pretty, golden finish.
Helpful Ingredient Tips
If you’re new to baking with cream of coconut, give the can a good shake or stir before measuring; it can separate slightly in storage.
Prefer a less sweet pie? Use unsweetened shredded coconut and keep the cream of coconut as is for balanced flavor.
For a shortcut, a ready-made pie crust keeps this coconut pie recipe with cream of coconut surprisingly easy while still tasting homemade.
With these simple, pantry-friendly ingredients, you’re only a few steps away from a rich, creamy coconut pie that looks impressive and tastes even better.
How to Make This Coconut Pie with Cream of Coconut
Follow these simple steps and you’ll have a creamy coconut pie cooling on your counter in no time.
Prepare the Pie Crust
Preheat your oven to 175°C / 350°F.
Fit the 9-inch pie crust into your pie dish, crimping the edges as you like.
If using a very soft or homemade crust, lightly prick the bottom with a fork to prevent bubbling.
For a slightly crisper base, you can par-bake the crust for 8–10 minutes, then let it cool while you prepare the filling. This keeps your easy coconut pie from getting soggy.
Mix the Coconut Filling
In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly pale.
Add the cream of coconut, milk or heavy cream, melted butter, vanilla extract, and salt.
Whisk until everything is fully combined and the mixture looks silky and uniform. This is your creamy coconut pie filling.
Fold in the sweetened shredded coconut with a spatula, making sure it’s evenly distributed so every slice has plenty of coconut.
Fill and Bake the Pie
Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.
Place the pie dish on a baking sheet to catch any drips and make it easier to move in and out of the oven.
Bake at 175°C / 350°F for 35–45 minutes, or until:
The edges are set and lightly golden, and
The center still has a gentle jiggle when you nudge the pan (it will continue to set as it cools).
If the crust is browning too quickly before the filling is done, loosely cover the edges with foil and continue baking.
Cool and Chill for the Best Texture
Remove the baked coconut pie from the oven and place it on a wire rack.
Let it cool completely at room temperature; this helps the custard firm up so your slices cut cleanly.
Once cooled, transfer the pie to the refrigerator for at least 2–3 hours, or until thoroughly chilled. Chilling deepens the flavor and gives this coconut pie recipe with cream of coconut its smooth, sliceable texture.
Garnish and Serve
Just before serving, top the pie with whipped cream and a sprinkle of toasted coconut flakes, if you like.
Slice with a sharp knife, wiping the blade between cuts for neat pieces.
Serve chilled and enjoy your surprisingly easy, bakery-style coconut pie with family and friends.
Pro Tips and Variations for the Best Coconut Pie
Once you’ve mastered the basic coconut pie recipe with cream of coconut, these simple tips and twists will help you customize it and get perfect results every time.
Baking Tips for a Foolproof Coconut Pie
Shake or stir the cream of coconut first
It can separate in the can, so give it a good shake or stir before measuring. This keeps your filling smooth and evenly creamy.
Don’t skip the chill time
The pie continues to set as it cools. For clean slices and a custard-like texture, let it cool completely, then chill for at least 2–3 hours.
Watch the edges, not just the center
The filling should look mostly set with a gentle jiggle in the middle. If the crust browns too quickly, tent the edges with foil and keep baking until the center is just barely wobbly.
Use room-temperature ingredients when possible
Slightly warm eggs and milk whisk more easily into the cream of coconut, creating a smoother filling and more even bake.
Easy Flavor Twists
Extra tropical touch
Add a splash of coconut extract or a squeeze of fresh lime juice to brighten the flavor and give your creamy coconut pie a subtle twist.
Nutty crunch
Fold a small handful of toasted chopped almonds, pecans, or macadamias into the filling or sprinkle them over the top with the toasted coconut flakes.
Graham cracker or cookie crust
Swap the classic pastry crust for a graham cracker or biscuit crust for a sweeter, slightly crunchy base that pairs beautifully with the rich coconut filling.
Dietary-Friendly Variations
Dairy-light or dairy-free option
Use coconut milk or a barista-style plant milk instead of heavy cream or cow’s milk.
Choose plant-based butter for the filling and a dairy-free crust.
The texture will still be creamy, and the coconut flavor will shine even more.
Gluten-free coconut pie
Use a gluten-free pie crust (homemade or store-bought) and double-check that all packaged ingredients, like shredded coconut and cream of coconut, are labeled gluten-free.
Make-Ahead and Storage Tips
Great make-ahead dessert
This coconut pie is actually better the next day. Bake it the night before, chill overnight, and garnish just before serving.
How to store leftovers
Cover the pie tightly with plastic wrap or store slices in an airtight container in the refrigerator for up to 3–4 days. The filling stays creamy, and the coconut flavor deepens over time.
With these coconut pie baking tips and easy variations, you can adapt this recipe to your taste, your guests, and any occasion—while keeping it surprisingly simple every time you make it.
Serving Suggestions for Your Coconut Pie with Cream of Coconut
Once your coconut pie is chilled and ready, the fun part begins—serving it in a way that makes it feel just as special as it tastes. Here are a few simple ideas to turn this easy coconut pie into a memorable tropical dessert.
How to Serve for the Best Flavor and Texture
Serve well-chilled
This creamy coconut pie is at its best when cold. The filling firms up, the slices cut cleanly, and the coconut flavor becomes richer and more pronounced.
Slice with care
Use a sharp knife and wipe the blade between slices. This keeps each piece neat, especially if you’ve topped the pie with whipped cream.
Toppings That Elevate Every Slice
Whipped cream swirl
Add a generous dollop of softly whipped cream on each slice for a light, airy contrast to the rich coconut custard.
Toasted coconut flakes
Sprinkle toasted coconut over the top for extra crunch, color, and a deeper, nutty coconut flavor.
Fresh fruit accents
Serve with fresh berries, pineapple, or mango on the side for a bright, tropical touch that balances the sweetness.
When to Serve This Coconut Pie
This coconut pie recipe with cream of coconut works for almost any occasion:
As a refreshing summer dessert after grilled dishes or barbecue
On a holiday dessert table as a lighter alternative to chocolate-heavy sweets
For family dinners, potlucks, or celebrations, where you need a crowd-pleasing coconut dessert that slices beautifully and travels well
Pairing Ideas
Drinks: Serve with hot coffee, espresso, black tea, or a lightly sweetened iced tea to balance the creamy, sweet filling.
Plating: For a restaurant-style touch, dust the plate with a little toasted coconut or drizzle a thin ring of caramel or chocolate sauce before placing the slice.
With just a few thoughtful serving touches, this surprisingly easy coconut pie feels like a bakery-quality coconut cream dessert that you’ll be proud to share at any gathering.
Bringing This Coconut Pie Recipe with Cream of Coconut Together
By now, you can see how this coconut pie recipe with cream of coconut manages to feel both special and surprisingly easy. With a flaky crust, a silky coconut custard filling, and just a handful of simple ingredients, it’s the kind of creamy coconut dessert you can rely on when you want something homemade without a lot of stress.
Here’s what makes this pie worth saving and remaking:
You get bold, tropical coconut flavor from cream of coconut and shredded coconut.
The method is straightforward, even if you’re not a confident baker.
It’s a great make-ahead dessert that chills beautifully and slices cleanly.
Whether you serve it for a holiday dinner, a summer gathering, or a quiet weekend treat, this easy coconut pie has a way of feeling like a little celebration on a plate. Once you’ve tried it, don’t hesitate to make it your own—play with toppings, try a different crust, or add your favorite twists—and enjoy coming back to a recipe that consistently delivers creamy, coconut-rich comfort.
Explore more irresistible pie recipes you won’t want to miss:
Coconut Pie Recipe with Cream of Coconut Surprisingly Easy
Ingredients
- Before you start baking take a moment to lay out all your ingredients. It makes the whole process smoother and helps you feel more confident in the kitchen. Here’s what you’ll need for this creamy coconut pie recipe and why each ingredient matters.
For the Pie Crust
- 1 unbaked 9-inch pie crust homemade or store-bought
- A classic flaky pie crust keeps the focus on the rich coconut filling.
- Short on time? A good-quality refrigerated or frozen crust works perfectly.
For the Coconut Filling
- 1 cup cream of coconut
- This is the star of the recipe giving your coconut pie a deep, tropical flavor and luxuriously smooth texture.
- 1 cup sweetened shredded coconut
- Adds a pleasant chew and boosts that coconut taste in every bite.
- 3 large eggs
- Help set the filling into a custard-like texture so your slices hold together neatly.
- ½ cup granulated sugar
- Balances the richness of the cream of coconut without making the pie overly sweet.
- ½ cup whole milk or heavy cream
- Creates a silky creamy coconut custard filling that feels indulgent but still light enough for a second slice.
- 2 tablespoons melted unsalted butter
- Adds richness and a subtle buttery note that pairs beautifully with the coconut.
- 1 teaspoon pure vanilla extract
- Rounds out the flavors and gives the filling a warm bakery-style aroma.
- ¼ teaspoon fine sea salt
- Just a pinch sharpens the sweetness and keeps the coconut flavor from tasting flat.
Optional Toppings
- Whipped cream or whipped topping
- A soft cloud of whipped cream on each slice turns this into a true crowd-pleasing coconut dessert.
- 2 –3 tablespoons toasted coconut flakes
- Sprinkle over the top for a little crunch extra flavor, and a pretty, golden finish.
Helpful Ingredient Tips
- If you’re new to baking with cream of coconut give the can a good shake or stir before measuring; it can separate slightly in storage.
- Prefer a less sweet pie? Use unsweetened shredded coconut and keep the cream of coconut as is for balanced flavor.
- For a shortcut a ready-made pie crust keeps this coconut pie recipe with cream of coconut surprisingly easy while still tasting homemade.
- With these simple pantry-friendly ingredients, you’re only a few steps away from a rich, creamy coconut pie that looks impressive and tastes even better.
Instructions
- Follow these simple steps and you’ll have a creamy coconut pie cooling on your counter in no time.
Prepare the Pie Crust
- Preheat your oven to 175°C / 350°F.
- Fit the 9-inch pie crust into your pie dish, crimping the edges as you like.
- If using a very soft or homemade crust, lightly prick the bottom with a fork to prevent bubbling.
- For a slightly crisper base, you can par-bake the crust for 8–10 minutes, then let it cool while you prepare the filling. This keeps your easy coconut pie from getting soggy.
Mix the Coconut Filling
- In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly pale.
- Add the cream of coconut, milk or heavy cream, melted butter, vanilla extract, and salt.
- Whisk until everything is fully combined and the mixture looks silky and uniform. This is your creamy coconut pie filling.
- Fold in the sweetened shredded coconut with a spatula, making sure it’s evenly distributed so every slice has plenty of coconut.
Fill and Bake the Pie
- Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.
- Place the pie dish on a baking sheet to catch any drips and make it easier to move in and out of the oven.
- Bake at 175°C / 350°F for 35–45 minutes, or until:
- The edges are set and lightly golden, and
- The center still has a gentle jiggle when you nudge the pan (it will continue to set as it cools).
- If the crust is browning too quickly before the filling is done, loosely cover the edges with foil and continue baking.
Cool and Chill for the Best Texture
- Remove the baked coconut pie from the oven and place it on a wire rack.
- Let it cool completely at room temperature; this helps the custard firm up so your slices cut cleanly.
- Once cooled, transfer the pie to the refrigerator for at least 2–3 hours, or until thoroughly chilled. Chilling deepens the flavor and gives this coconut pie recipe with cream of coconut its smooth, sliceable texture.
Garnish and Serve
- Just before serving, top the pie with whipped cream and a sprinkle of toasted coconut flakes, if you like.
- Slice with a sharp knife, wiping the blade between cuts for neat pieces.
- Serve chilled and enjoy your surprisingly easy, bakery-style coconut pie with family and friends.
Notes
Nutrition Information
Approximate values per serving (1/8 of the pie):- Calories: ~430 kcal
- Total Fat: 26 g
- Saturated Fat: 18 g
- Carbohydrates: 44 g
- Sugars: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
- Sodium: 220 mg
FAQs
Can I use coconut milk instead of cream of coconut?
You can, but the result won’t be quite the same. Cream of coconut is thicker and sweeter, giving the pie a richer texture and stronger coconut flavor. If you swap in coconut milk, choose full-fat and expect a slightly softer, less sweet filling. You may also need to add a bit more sugar to balance the flavor.
Why is my coconut pie still jiggly in the center?
A gentle jiggle in the very center is normal when you take the pie out of the oven. The custard continues to set as it cools and chills. If the entire pie looks very liquid or sloshes when you move it, it likely needs more time. Bake in 5–10 minute increments until the edges are set and only the center has a slight wobble.
How do I keep my coconut pie from being runny?
Make sure you bake the pie long enough; underbaking is the most common reason for a runny filling.
Let it cool completely at room temperature, then chill for at least 2–3 hours.
Use the full amount of eggs; they help the custard firm up.
Do I need to refrigerate coconut pie?
Yes. Because this coconut pie recipe with cream of coconut contains eggs and dairy, it should be stored in the refrigerator. Keep it covered and chilled whenever you’re not serving it.
How long does coconut pie last in the fridge?
Properly covered, the pie keeps well in the refrigerator for about 3–4 days. The crust may soften slightly over time, but the filling stays creamy and the coconut flavor actually deepens.
Can I freeze this coconut pie?
You can freeze it, but the texture may change a little once thawed. If you’d like to try:
Let the baked pie cool completely and chill until firm.
Wrap it tightly in plastic wrap, then in foil.
Freeze for up to 1 month. Thaw overnight in the fridge and add whipped cream and toasted coconut just before serving.
Can I use a graham cracker or cookie crust instead of pastry?
Absolutely. A graham cracker or biscuit crust works beautifully with the creamy coconut filling and adds a bit of crunch and sweetness. Just pre-bake the crumb crust according to its recipe, let it cool, then add the filling and bake as directed.
Can I make this coconut pie recipe ahead of time?
Yes, this is an excellent make-ahead dessert. Bake it the day before, cool completely, and chill overnight. Add whipped cream and any toppings shortly before serving for the freshest look and texture.