If you’re craving a cool, creamy coconut pie that tastes like it came from a bakery, this coconut cream pie made with full‑fat coconut milk is an excellent choice. The filling is a rich, silky custard that’s simple to make and loaded with real coconut flavor. Using full‑fat coconut milk gives the filling a lush texture and deep coconut character without extra effort. This recipe is beginner‑friendly yet impressive enough for holidays or dinner guests.
Homemade Coconut Pie with Coconut Milk
The filling combines full‑fat coconut milk with whole milk and a touch of heavy cream for the creamiest custard. Sweetened flaked coconut folded into the custard adds a pleasant chew that contrasts with the smooth filling. To keep the process quick and foolproof I use a pre‑made pie crust, while the custard itself is made from scratch for the best flavor.
Take it Low and Slow
For the silkiest custard, cook the mixture gently over medium‑low heat and stir constantly. After cooking, strain the custard through a fine‑mesh sieve to remove any cooked egg bits or lumps, then chill. This extra care yields a smooth, professional‑quality filling every time.
Coconut Cream Pie with Coconut Milk
Equipment
-
Kitchen Scale (optional)
-
Pie Pan
-
Fine-Mesh Sieve
Ingredients
- 14 ounces full‑fat coconut milk (1 can)
- 1 cup whole milk
- ¼ cup heavy cream, divided
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- 2 large eggs, beaten
- ¼ teaspoon kosher salt
- 1½ teaspoons pure vanilla extract
- 1 cup sweetened flaked coconut
- 1 9‑inch refrigerated pie crust, pre‑baked and cooled
Optional Toppings
- 2 cups whipped cream
- ½ cup toasted coconut
Instructions
-
In a medium saucepan set over medium‑low heat, whisk the coconut milk, whole milk, ¼ cup heavy cream, granulated sugar, cornstarch, beaten eggs, and salt together. Cook, stirring constantly, until the mixture comes to a bare simmer and thickens, about 15–20 minutes. Keep the heat low to avoid cooking the eggs into lumps.
-
Remove the pan from the heat and stir in the vanilla extract.
-
Strain the custard through a fine‑mesh sieve into a clean bowl, pressing with a rubber spatula to remove any cooked bits and ensure a smooth texture.
-
Stir the sweetened flaked coconut into the warm custard.
-
Pour the custard into the pre‑baked pie shell. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator until firm, about 4 hours or up to 1 day.
-
Before serving, top the pie with whipped cream and sprinkle toasted coconut over the top. To toast coconut, spread flakes on a rimmed baking sheet and bake at 300°F until golden, about 6–8 minutes.
Notes
Use full‑fat coconut milk for the richest filling. You may choose sweetened or unsweetened coconut milk based on your taste.
If you prefer a different crust, try a graham cracker, golden Oreo, or Biscoff cookie crust instead of a traditional pie shell.
Tips:
- Make sure the pie crust is fully cooled before adding the filling; baking it the day before is convenient.
- Shake the coconut milk well before measuring.
- For a dairy‑free version, replace the whole milk with additional coconut milk, the heavy cream with coconut creamer, and use coconut whipped topping.
- Cook the custard over medium‑low heat and stir constantly to prevent scrambling the eggs.
- If the custard doesn’t thicken sufficiently, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water, stir into the hot custard, and simmer a few minutes until thickened. Avoid overcooking.
- Straining the custard ensures a silky finish by removing any cooked egg pieces.
- If you won’t serve the pie the same day, leave off the whipped cream until serving and cover the filling with plastic wrap pressed to the surface to prevent a skin.
- Toast coconut flakes on a rimmed baking sheet at 300°F for 6–8 minutes until golden.
Storage: Refrigerate the pie loosely covered for up to 4 days. For longer storage, wrap tightly (two layers plastic wrap plus foil) and freeze for up to 3 months; thaw overnight in the refrigerator. The filling’s texture may change slightly after freezing.
How to Make a Coconut Cream Pie with Coconut Milk Step-by-Step
Prep: Gather ingredients and bake a 9‑inch refrigerated pie crust according to package directions. Allow it to cool completely before adding the filling. If you prefer homemade, use a quick food‑processor pie crust.
Cook the Custard: In a medium saucepan over medium‑low heat, whisk together 14 ounces full‑fat coconut milk, 1 cup whole milk, ¼ cup heavy cream, ⅔ cup granulated sugar, ⅓ cup cornstarch, 2 beaten eggs, and ¼ teaspoon kosher salt. Stir constantly and simmer gently for 15–20 minutes until thickened. If needed, make a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water, stir it in, and simmer a few more minutes.
Stir in the Vanilla: Remove from heat and add 1½ teaspoons vanilla extract. Stir off the heat so the vanilla flavor remains bright.
Strain the Custard: Pour the custard through a fine‑mesh sieve into a clean bowl, pressing with a rubber spatula to remove any lumps and ensure a smooth texture.
Stir in the Coconut: Fold 1 cup sweetened flaked coconut into the warm custard.
Chill the Pie: Pour the custard into the cooled pie shell. Press plastic wrap directly onto the filling to prevent a skin, then chill until firm, about 4 hours or up to 1 day.
Top and Serve: Top the chilled pie with 2 cups whipped cream and sprinkle ½ cup toasted coconut on top. To toast coconut, bake flakes on a rimmed sheet at 300°F until golden, about 6–8 minutes.
How to Store and Freeze
Refrigerate the pie loosely covered with foil or plastic wrap for up to 4 days. For longer storage, wrap tightly (two layers of plastic wrap plus foil) and freeze for up to 3 months. Thaw overnight in the refrigerator before serving; note the filling texture may change slightly after freezing.
More Pie Recipes to Try!
-
Butterscotch Pie
-
Strawberry Jello Pie
-
Sour Cream Raisin Pie
-
Buttermilk Pie
