Easy Coconut Pie Recipe with Cream of Coconut (Rich & Creamy)

This easy coconut pie recipe with cream of coconut takes just 15 minutes of prep, chills in under 4 hours, and yields a perfect 9-inch pie with a rich, velvety custard filling and a golden toasted coconut topping. Using a pre-baked pie crust, high-quality cream of coconut, whole milk, and eggs, this fail-proof coconut pie recipe with cream of coconut delivers the ultimate tropical dessert with a sweet coconut flavor and silky texture that sets perfectly first try without being watery.

Quick note: Cream of coconut is sweet and thick, and it is not the same as canned coconut milk or coconut cream. Using the right ingredient is the absolute secret to making this delicious coconut pie recipe with cream of coconut.

Why You’ll Love This Coconut Pie Recipe with Cream of Coconut

• Rich, Tropical Flavor: Using real cream of coconut gives this custard a deeper, sweeter coconut taste than standard milk.
• Sets Perfectly Every Time: No more watery pie! This specific coconut pie recipe with cream of coconut balances corn starch and egg yolks to guarantee a clean slice.
• Under 15 Minutes Prep: No complicated baking steps. Just cook the custard on the stove, pour, and chill.

Coconut Milk vs. Cream of Coconut: What’s the Difference?

Before you start preparing this coconut pie recipe with cream of coconut, it is crucial to use the right canned product:

1. Cream of Coconut (Use This): A heavily sweetened, thick, and syrupy product (like Coco Lopez or Goya). This is the star of our coconut pie recipe with cream of coconut.
2. Coconut Cream (Do Not Use): An unsweetened, thick cream that rises to the top of canned coconut milk.
3. Coconut Milk (Do Not Use): A thin, unsweetened liquid used for savory curries or light soups.

Using unsweetened coconut milk or coconut cream instead of cream of coconut will result in a bland, watery pie that will not set properly.

Ingredients for This Coconut Pie Recipe with Cream of Coconut

For the Coconut Custard Filling:

• 1 (9-inch) pre-baked pie crust (store-bought or homemade)
• 1 cup cream of coconut (such as Coco Lopez or Goya)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons corn starch (or a corn starch substitute)
• Pinch of salt
• 2 large eggs (or 4 yolks for an even richer, silkier custard)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract (optional, for an extra flavor boost)
• 1 1/2 cups sweetened shredded coconut (divided: 1 cup for the filling, 1/2 cup for the topping)

For the Whipped Topping & Garnish:

• 1 1/2 cups heavy cream (chilled)
• 3 tablespoons powdered sugar or a sweet strawberry puree drizzle (optional)
• 1/2 cup toasted shredded coconut (for garnish)

Step-by-Step Instructions

Step 1 — Toast the Coconut

Preheat your oven to 350°F (175°C). Spread 1/2 cup of shredded coconut on a baking sheet. Bake for 5 to 8 minutes, stirring occasionally, until it turns light golden brown. Set aside to cool.

Step 2 — Heat the Liquids

In a medium saucepan, combine the whole milk and the cream of coconut. Warm over medium heat until it is hot and just below simmering (do not let it boil). Stir constantly so it does not stick to the bottom.

Step 3 — Mix the Dry Ingredients & Eggs

In a separate bowl, whisk together the granulated sugar, corn starch, and a pinch of salt. In another small bowl, lightly beat the eggs.

Step 4 — Temper the Eggs (Crucial Step)

To prevent your eggs from scrambling, slowly whisk a few tablespoons of the warm milk mixture into the beaten eggs to warm them up. Once warm, slowly pour the egg mixture back into the saucepan while whisking constantly.

Step 5 — Thicken the Custard

Return the saucepan to medium heat. Whisk constantly until the mixture thickens and comes to a gentle boil (about 2 to 3 minutes). Keep whisking for 1 more minute to fully activate the starch.

Step 6 — Finish the Filling

Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, coconut extract (if using), and 1 cup of un-toasted shredded coconut. Mix until smooth.

Step 7 — Assemble and Chill

Pour the warm coconut custard filling into your pre-baked pie crust. Smooth the top with a spatula. Cover the surface directly with plastic wrap (this prevents a skin from forming) and place in the refrigerator for at least 4 hours (or overnight) until fully set.

Step 8 — Add Whipped Cream & Garnish

Before serving, whip the chilled heavy cream and powdered sugar together to stiff peaks. Spread or pipe the whipped cream over the chilled pie. Garnish generously with the toasted shredded coconut you prepared in Step 1. Slice and serve your masterpiece!

Pro Tips for the Best Coconut Pie Recipe with Cream of Coconut

• Warm the Can: If your cream of coconut has solidified in the can, place the closed can in hot water for 5 minutes to loosen it before measuring.
• Temper the Eggs Gently: Pouring hot liquids directly onto cold eggs will curdle them. Take your time during the tempering step for a silky-smooth custard.
• Keep it Cold: Always chill your bowl and beaters before whipping the heavy cream—it whips faster and holds its shape much better.

Troubleshooting This Coconut Pie Recipe with Cream of Coconut

Frequently Asked Questions About This Coconut Pie Recipe with Cream of Coconut

Can I substitute cream of coconut with coconut milk?

No, coconut milk is unsweetened and thin, while cream of coconut is thick, rich, and sweetened. Substituting them will ruin the texture and flavor of the pie.

Why did my coconut cream pie turn watery?

A watery pie usually happens if the custard didn’t cook long enough on the stove. The starch needs to hit a gentle boil to activate its thickening power.

Can I use a graham cracker crust instead?

Yes, absolutely! A graham cracker crust or even a sweet cookie crust works beautifully with the tropical flavors of this coconut pie.

How do I store leftovers?

Keep your coconut pie covered in the refrigerator for up to 3 to 4 days. It is not recommended to freeze this pie, as the custard texture can change upon thawing.

Easy Coconut Pie with Cream of Coconut

A rich and velvety coconut pie recipe with cream of coconut. It takes just 15 minutes of prep and yields a perfect slice with a silky custard filling and golden toasted coconut topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch pre-baked pie crust
• 1 cup cream of coconut such as Coco Lopez
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup plus 2 tbsp cornstarch
• 1 pinch salt
• 2 large eggs
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/8 tsp coconut extract optional
• 1 1/2 cups sweetened shredded coconut divided
• 1 1/2 cups heavy cream for topping
• 3 tbsp powdered sugar for topping

Equipment

• 1 Pie Dish 9-inch size, pre-baked crust goes here
• 1 Medium saucepan For heating liquids and cooking custard
• 2 Mixing Bowls For dry ingredients and whipping cream
• 1 Whisk, For stirring the custard constantly
• 1 Hand mixer For whipping the heavy cream to stiff peaks

Method

 

1. Preheat oven to 350°F (175°C) and toast 1/2 cup of shredded coconut for 5-8 minutes until golden brown; set aside to cool.
2. In a medium saucepan over medium heat, combine whole milk and cream of coconut until hot but not boiling.
3. In a separate bowl, whisk granulated sugar, cornstarch, and salt. In another small bowl, beat the eggs.
4. Slowly whisk a few tablespoons of the warm milk mixture into the eggs to temper them, then slowly pour the egg mixture back into the saucepan.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and boils gently for 1 full minute.
6. Remove from heat and stir in the butter, vanilla extract, coconut extract, and 1 cup of un-toasted shredded coconut.
7. Pour the filling into the pre-baked pie crust, cover the surface directly with plastic wrap, and refrigerate for at least 4 hours.
8. Whip chilled heavy cream and powdered sugar to stiff peaks, spread over the chilled pie, and garnish with the toasted coconut before serving.

Notes

• Ingredient Tip: Always ensure you are using sweetened “Cream of Coconut” (like Coco Lopez or Goya) and not unsweetened coconut milk or coconut cream. They are not interchangeable!
• Preventing Curdling: To avoid scrambled eggs in your custard, never skip the tempering step. Slowly add a small amount of warm milk to the beaten eggs before mixing them back into the hot pot.
• Perfect Setting: Make sure your custard comes to a gentle boil on the stove for at least 1 full minute. This activates the thickening power of the corn starch so your pie slices cleanly.
• Storage: Keep the pie covered in the refrigerator for up to 3–4 days. It is not recommended to freeze this pie, as the texture of the custard and whipped cream can change upon thawing.