Tropical Coconut Pie

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This pie’s pure tropical bliss—flaky crust, a velvety coconut layer, and fluffy whipped topping. Start by baking the crust, then whip up a coconut milk pudding, chill it, and finish with whipped cream and flakes. Needs 6.5 hours with cooling, feeds eight, and makes any day feel like a getaway.
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Updated on Fri, 28 Mar 2025 02:08:58 GMT
A plate holding a slice of tropical coconut pie. Pin it
A plate holding a slice of tropical coconut pie. | chefmelt.com

Take a vacation with every forkful of this dreamy coconut pie. The buttery, crisp base holds a velvety coconut filling, all topped with fluffy whipped cream. You won't find fake flavors here—we're talking real coconut in every component from the smooth center to the crunchy topping. It's the perfect mix of fancy and comforting. This pie brings tropical vibes to your table whether you're hosting a big holiday dinner or just treating yourself to something special. One bite and you'll be hooked!

The first time I whipped up this coconut pie for my family, I wasn't expecting much attention. Boy, was I wrong! It vanished faster than all other sweets, with everyone begging for my secrets—including my coconut-hating uncle! I've learned most coconut doubters have only tried fake stuff. When they taste the genuine article in this well-balanced pie, they switch teams right away. It's now a must-have at our gatherings, and I've made it so many times I could probably do it blindfolded.

Key Components and Shopping Advice

  • Canned Coconut Milk: Grab the full-fat kind for the best taste. You'll find it with international foods, not with dairy alternatives.
  • Half-and-Half: Gives just the right creaminess without going overboard. You can use whole milk if needed, but your filling won't be quite as lush.
  • Sweetened Shredded Coconut: Adds both coconut kick and nice texture. The sweetened type blends into the filling better than plain.
  • Vanilla and Coconut Extracts: Skip the fake vanilla and go for real. The coconut extract boosts flavor but isn't absolutely necessary.
  • Pie Weights: You'll need these for pre-baking the crust. Dry beans work great if you don't have the ceramic ones.

After countless pies, I've found that regular canned coconut milk works better than coconut cream. The cream makes everything too heavy and dense, while coconut milk gives you that perfect smooth texture that sets up just right.

Simple Step-by-Step Process

Step 1: Get That Crust Ready
Take your cold pie dough and roll it out to fit your 9-inch dish. Trim edges and make them pretty with your fingers. Put it in the fridge for 30 minutes, then cover with parchment and fill with weights. Bake at 375°F for 15 minutes, take out the weights, poke holes with a fork, and bake about 12 minutes more until it's golden. Let it cool completely before you add anything else.
Step 2: Mix Up Your Amazing Filling
Beat 4 egg yolks with 1/4 cup cornstarch in a bowl until they're smooth. In a pot, heat up 1 can coconut milk, 1 cup half-and-half, 2/3 cup sugar, and 1/4 teaspoon salt until it starts to bubble. Slowly pour about 1 cup of the hot mixture into your eggs while whisking like crazy, then pour everything back into the pot and keep stirring until it gets thick.
Step 3: Amp Up The Coconut Flavor
Take the pot off the heat and mix in 1 cup sweetened shredded coconut, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract. Pour this warm mixture into your cool crust, then press plastic wrap right on top of the filling so it doesn't form a skin. Put it in the fridge for at least 3 hours or overnight.
Step 4: Whip Up Your Topping
In a cold bowl, beat 1 1/2 cups cold heavy cream with 3 tablespoons sugar and 1 teaspoon vanilla extract until it forms peaks but isn't too stiff. Watch it carefully—you want it firm enough to stay put but still smooth, not grainy. For extra coconut flavor, throw in 1/4 teaspoon coconut extract.
Step 5: Put It All Together
Take your chilled pie from the fridge and remove the plastic. Pile that whipped cream on top and make it look pretty with the back of a spoon or fancy it up with a piping bag. Sprinkle lots of toasted coconut on top (toast it in a 350°F oven for 5-8 minutes until golden) just before you serve it.
A slice of pie with coconut on top. Pin it
A slice of pie with coconut on top. | chefmelt.com

My first try at this pie looked great but the filling was too soft. Now I know the mixture needs to come to a full boil to wake up the cornstarch. You should see at least one big bubble pop before you take it off the heat. Since learning this trick, every pie sets up perfectly—firm enough to slice cleanly but still melts in your mouth.

Mastering Your Wok Skills

You can't make good fried rice without serious heat. My grandma always said to heat the wok till it smokes before adding oil. Keep stirring everything non-stop to get that special smoky taste. Don't try cooking too much at once—do smaller batches instead. These little tricks turned my homemade fried rice into something you'd pay good money for.

A pie with white cream and coconut on top. Pin it
A pie with white cream and coconut on top. | chefmelt.com

Smart Ways To Use Extras

This meal shines at giving leftover food a second life. I've thrown in leftover roast chicken, holiday ham, and even turkey with amazing results. Just cut your meat into same-sized bits so they spread out evenly. Leftover steak is actually my favorite—those charred edges add so much flavor. Even day-old roasted veggies bring their sweet caramelized taste to the party.

Getting The Mix Just Right

Good special fried rice needs everything in balance. The char siu brings fat, prawns add sweetness, eggs make it silky, and veggies keep it fresh. The cooking order matters too—start with your aromatics to build flavor, cook eggs partway through so they stay visible, add veggies last so they stay crisp. Tossing in green onions at the very end keeps that bright taste you get at restaurants.

Adjusting For Different Diets

Anyone can enjoy this dish with a few tweaks. For my veggie friends, I skip the meat and double up on eggs and veggies. If you're watching carbs, my cauliflower rice version carries all the same flavors. For folks avoiding gluten, I swap in tamari for soy sauce and make sure my chicken powder doesn't have gluten. These simple changes mean nobody has to miss out on the fun.

How To Handle Hot Eggs Like A Pro

The toughest part of coconut pie is mixing hot liquid with egg yolks without making scrambled eggs. I've got a trick that works every time: use a 2-cup glass measuring cup for your egg yolks and cornstarch, then slowly drizzle in the hot coconut mixture while whisking non-stop. The handle and spout make it way easier to pour everything back into the pot. Also, I've found that room temperature eggs work much better than cold ones straight from the fridge. This little change has taken all the stress out of making custard fillings.

Planning Ahead And Travel Tricks

This pie has become my go-to for potlucks because it travels so well and I can make it in stages. I often do the crust and filling a day early, then add the whipped cream just before I head out. When I need to transport it with the topping, I've got a neat hack: stick toothpicks around the pie and drape plastic wrap over them. The toothpicks hold the wrap up so it doesn't mess up your pretty cream. For summer gatherings, I stick the whole pie in a cooler with ice packs to keep it perfect even during long car rides. These little tricks have saved many desserts from disaster!

Fun Twists You Might Like

The classic recipe is great, but I've played around with some changes that turned out awesome. For Christmas parties, I sometimes add 2 tablespoons of dark rum to the filling for a grown-up kick. In summer, mixing in 1/2 cup of tiny diced fresh mango creates a tropical combo that's out of this world. For the chocolate fans in my family, I sometimes put a layer of 1/3 cup toasted coconut mixed with 2 tablespoons mini chocolate chips between the filling and cream. And when friends who don't like things too sweet come over, I cut the sugar by 1/4 in both the filling and cream without messing up the texture or balance.

A slice of pie with white whipped cream on top. Pin it
A slice of pie with white whipped cream on top. | chefmelt.com

This coconut pie has grown beyond just a dessert in our family—it's now what we bring out when something good happens. From Easter lunch to birthday parties, seeing this pie on the table means we're celebrating something special. I love watching everyone's faces light up when they spot it, and how the talking stops during those first few bites. It reminds me why making desserts from scratch is worth the effort. It's not just about following steps; it's about making those moments people remember long after the last bite is gone.

Frequently Asked Questions

→ Can I use pre-made crust?
Yep, just bake it first.
→ Which coconut milk works best?
Go for full-fat canned—it's the creamiest.
→ How long does it need to chill?
Leave it at least 3 hours, or overnight if you can.
→ Is freezing an option?
Totally! Just freeze after filling—3 months tops.
→ Crowd-friendly dessert?
Everyone loves it—perfect for all ages!

Tropical Coconut Pie

A dreamy coconut pie ready in 6.5 hours.

Prep Time
360 Minutes
Cook Time
35 Minutes
Total Time
395 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie (9-inch))

Dietary: Vegetarian

Ingredients

→ Crust

01 1 raw pie shell

→ Coconut Filling

02 1/4 cup cornstarch
03 4 egg yolks, large
04 1 cup sweetened coconut flakes
05 1 cup half-and-half
06 1 (14 oz) can coconut milk (use full-fat)
07 1/4 tsp salt
08 1 tsp vanilla extract
09 2 tablespoons softened unsalted butter
10 2/3 cup white sugar
11 1/2 tsp coconut extract (optional)

→ Whipped Cream

12 3 tbsp powdered sugar
13 1 1/2 cups chilled heavy whipping cream
14 3/4 tsp vanilla extract
15 Optional: Unsweetened coconut flakes for topping

Instructions

Step 01

Make dough early and refrigerate for 2 hours. Heat oven to 375°F. Bake crust with weights, then let it cool fully.

Step 02

In a bowl, combine cornstarch and egg yolks, whisking together. Leave aside.

Step 03

In a pot over medium heat, stir half-and-half, sugar, salt, and coconut milk. Let it boil for 2 minutes, then lower heat.

Step 04

Slowly whisk 1/2 cup of the warm mixture into the egg yolks. Pour the yolks back into the pot, whisking the entire time.

Step 05

Keep cooking for 90 seconds until it thickens. Turn off heat and mix in butter, coconut, vanilla, and optional coconut extract.

Step 06

Pour the thickened filling into the crust. Press plastic wrap directly onto the surface and refrigerate for 3 hours or overnight.

Step 07

Beat cream, vanilla, and sugar on high until it holds soft-to-medium peaks, around 3-4 minutes.

Step 08

Spread or pipe the whipped cream over the pie. Sprinkle optional coconut on top. Serve immediately or return to chill for a bit.

Notes

  1. Bake the crust (with weights) up to 3 days before you need it.
  2. Get canned coconut milk—don’t use the kind sold in cartons.
  3. After cooling, freeze the pie for storage—good for 3 months.

Tools You'll Need

  • Pie pan (9-inch)
  • Pot
  • Electric mixer
  • Pastry bag

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains gluten
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~