If you love creamy, custardy desserts with a tropical twist, this coconut cream pie is your new go-to. It’s silky, lush, and full of coconut flavor without being heavy. The crust is crisp, the filling is smooth, and the whipped cream on top ties it all together.

Best of all, it comes together with pantry staples and a few easy steps. Make it for holidays, potlucks, or just because—it never lasts long.

What Makes This Recipe So Good

Ultra-creamy texture: The custard sets perfectly—no graininess, no lumps, just smooth, rich filling.
Big coconut flavor: Toasted coconut, coconut milk, and vanilla deliver layered, true coconut taste.
Simple, reliable method: A straightforward stovetop custard and a pre-baked crust keep things stress-free.
Make-ahead friendly: The pie needs chilling time, so you can make it the day before and relax.
Customizable: Swap crusts, add chocolate under the filling, or go dairy-free with easy tweaks.

Ingredients

1 9-inch pie crust, fully baked (homemade or store-bought; traditional pastry or graham cracker)
1 cup shredded sweetened coconut (for toasting and garnish)
1 can (13.5–14 oz) full-fat coconut milk
1 cup whole milk (or half-and-half for extra richness)
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon fine sea salt
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for the whipped cream)

How to Make It

Toast the coconut: Spread the shredded coconut on a baking sheet. Bake at 325°F (165°C) for 5–7 minutes, stirring once, until light golden.
Watch closely—it can burn fast. Set aside to cool.
Bake the crust: If using a pastry crust, blind bake it with pie weights until golden and crisp. If using a graham cracker crust, bake for 8–10 minutes.
Let it cool completely.
Mix dry ingredients: In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. This helps prevent lumps later.
Whisk in liquids: Add coconut milk and whole milk gradually, whisking until smooth. No lumps should remain.
Temper the eggs: In a separate bowl, whisk the egg yolks.
Bring the milk mixture to a gentle simmer over medium heat, whisking often. Once it thickens slightly, slowly whisk about 1/2 cup of the hot mixture into the yolks. Then pour the yolk mixture back into the saucepan, whisking constantly.
Cook until thick: Continue cooking over medium heat, stirring constantly, until the custard is thick and bubbling, about 2–4 minutes.
It should coat the back of a spoon and hold a line when you run your finger through it.
Finish the custard: Remove from heat. Whisk in butter and vanilla until smooth. Stir in 3/4 cup of the toasted coconut, reserving the rest for garnish.
Fill the crust: Pour the hot custard into the cooled crust.
Smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin.
Chill: Refrigerate for at least 4 hours, or until fully set. Overnight is even better.
Whip the cream: Beat heavy cream, powdered sugar, and vanilla to soft peaks.
Remove plastic wrap and spread or pipe the whipped cream over the chilled pie.
Garnish and serve: Sprinkle the remaining toasted coconut on top. Slice with a sharp, clean knife. Wipe between cuts for neat slices.

Keeping It Fresh

Refrigerate: Cover loosely and chill for up to 3 days.
Keep whipped cream off until serving for the cleanest look, or add it the day of.
No freezing: Custards tend to weep and separate after thawing. The texture won’t be the same.
Transport tips: Chill thoroughly before traveling. Keep in a cooler with ice packs, and add whipped cream and garnish at your destination.

Why This is Good for You

Fewer additives: Homemade custard means you control the ingredients—no mystery thickeners or artificial flavors.
Satisfying fats: Coconut milk and egg yolks offer richness that keeps you satisfied, so smaller slices feel indulgent.
Mindful sweetness: The sugar level is balanced.
You can reduce it slightly if you prefer a less-sweet pie.
Portion-friendly: A little goes a long way. Serve modest slices with fresh berries for a lighter finish.

Common Mistakes to Avoid

Skipping the tempering step: Add hot milk to yolks slowly, whisking constantly. Dumping it in all at once can scramble the eggs.
Undercooking the custard: If it doesn’t bubble and thicken fully, the pie won’t set.
Cook until noticeably thick and glossy.
Overcooking or high heat: Boiling hard can curdle the custard. Keep it at a gentle simmer and stir constantly.
Not toasting the coconut: Raw coconut tastes flat. Toasting brings out sweetness and crunch.
Filling a warm crust: Always cool the crust first.
Warm crust can steam the custard and make it soggy.
Cutting too soon: The pie needs several hours to set. If you slice early, it may slump and not hold shape.

Recipe Variations

Graham cracker crust: Swap in a buttery graham crust for a sweet-salty touch. Add a pinch of cinnamon for warmth.
Chocolate coconut layer: Brush melted dark chocolate inside the cooled crust and let it set before adding the custard.
It adds a crisp snap and rich flavor.
Almond twist: Stir 1/2 teaspoon almond extract into the custard and top with toasted sliced almonds and coconut.
Dairy-free option: Use all coconut milk and a neutral dairy-free butter. Top with coconut whipped cream. The texture stays silky.
Less-sweet version: Reduce granulated sugar to 2/3 cup and use unsweetened coconut.
Taste and adjust vanilla to balance.
Pineapple coconut: Fold in 1/3 cup well-drained, finely chopped pineapple to the cooled custard for a piña colada vibe.

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FAQ

Can I use light coconut milk?

Yes, but the custard won’t be as rich or thick. If using light coconut milk, keep the cornstarch at 1/4 cup and cook the custard to full thickness. Whole milk or half-and-half will help maintain body.

Can I make this pie a day ahead?

Absolutely.

In fact, it’s ideal. Make the crust and filling, chill overnight, and add whipped cream and toasted coconut before serving.

How do I prevent lumps in the custard?

Whisk the dry ingredients first, add milk gradually, and temper the egg yolks. Constant whisking over medium heat prevents scorching.

If needed, strain the hot custard through a fine-mesh sieve before adding coconut.

What’s the best crust for coconut cream pie?

Both pastry and graham cracker crusts work well. Pastry is classic and flaky; graham is sweet and crunchy. Choose based on your taste and time.

Can I use unsweetened shredded coconut?

Yes.

Toast it well and consider adding 1–2 extra tablespoons of sugar to the custard to balance. The flavor will be slightly less candy-like and more naturally coconutty.

Why did my pie not set?

Most likely the custard wasn’t cooked long enough after adding the yolks. Return it to the stove and cook until thick and bubbling.

Also ensure accurate cornstarch measurement and proper chilling time.

Can I top it with meringue instead of whipped cream?

You can. Spread meringue over the hot custard, seal to the crust, and bake until golden. Cool completely before chilling to avoid weeping.

In Conclusion

This Easy Coconut Cream Pie is everything you want in a classic dessert: creamy, dreamy, and bursting with coconut.

The method is simple, the ingredients are familiar, and the results are consistently impressive. Toasted coconut, silky custard, and cloud-like whipped cream make every slice feel special. Make it once, and it’ll earn a permanent place in your dessert rotation.