Name: Coconut Cream Pie
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: 1 prepared 9-inch pie crust (graham cracker or baked traditional); 1/2 cup coconut sugar or regular sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups full-fat canned coconut milk; 1/2 cup unsweetened shredded coconut; 2 tablespoons coconut oil or vegan butter; 1 1/2 teaspoons pure vanilla extract; Optional: whipped coconut cream or store-bought whipped topping; Optional: toasted coconut flakes for garnish

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This coconut cream pie is a tropical dream come true! It's made with rich coconut milk, unsweetened shredded coconut, and a buttery, golden crust, all coming together for a silky, dairy-free dessert. Whether it's for a special occasion or a casual treat, this coconut cream pie satisfies my tropical dessert cravings and can be whipped up with ease.

Ingredients

1 prepared 9-inch pie crust (graham cracker or baked traditional)

1/2 cup coconut sugar or regular sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups full-fat canned coconut milk

1/2 cup unsweetened shredded coconut

2 tablespoons coconut oil or vegan butter

1 1/2 teaspoons pure vanilla extract

Optional: whipped coconut cream or store-bought whipped topping

Optional: toasted coconut flakes for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, I whisk together the coconut sugar, cornstarch, and salt.

Slowly, I whisk in the coconut milk until the mixture is smooth and free of lumps.

I place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This usually takes about 8–10 minutes.

Once the mixture has thickened, I remove the saucepan from the heat and stir in the shredded coconut, coconut oil, and vanilla extract. I make sure everything is fully incorporated.

I pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.

I let the pie cool to room temperature, then refrigerate it for at least 4 hours or until set.

Before serving, I top the pie with whipped coconut cream and toasted coconut flakes, if desired.

Servings and Timing

Servings: 8 slices

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 4 hours 20 minutes (including chilling time)

Variations

Nutty Crust: If I’m feeling adventurous, I sometimes swap the traditional graham cracker crust for a nut-based crust made from crushed almonds, walnuts, or even pecans. It adds a nice depth of flavor!

Chocolate Coconut Pie: For a richer twist, I can melt some dairy-free chocolate chips and swirl them into the coconut filling before it sets. A chocolate coconut pie is a delightful variation.

Extra Creamy: For an even creamier pie, I could add a small amount of coconut cream along with the coconut milk. This makes the filling even more luxurious.

Storage/Reheating

I always store my leftover coconut cream pie in the refrigerator to keep it chilled and fresh. It can be covered with plastic wrap or stored in an airtight container. It stays good for about 3–4 days, so I try to finish it up before then—though it’s often hard to resist! I wouldn’t recommend freezing the pie, as the texture can change, especially for the filling.

FAQs

How can I make this coconut cream pie gluten-free?

To make it gluten-free, I simply make sure to use a gluten-free pie crust. Many store-bought crusts are labeled as gluten-free, but I can always make my own from gluten-free graham crackers or almond flour for a more customized version.

Can I use a different type of milk?

Yes! While I love the richness of coconut milk in this recipe, I could substitute it with other non-dairy milks like almond milk or oat milk. Keep in mind that these alternatives might not produce the same rich, coconut flavor, but the pie will still be delicious.

Can I add more coconut flavor to the pie?

Definitely! If I want to intensify the coconut flavor, I can use coconut cream in addition to the coconut milk. I could also add a bit more shredded coconut to the filling for a more pronounced coconut texture.

How long does the coconut cream pie need to chill?

The pie needs to chill for at least 4 hours for the filling to set properly. I prefer leaving it in the refrigerator overnight, as it ensures the pie is completely set and perfect for serving.

Can I make this pie in advance?

Yes, I often make this pie the day before serving it. It's actually better when it has time to chill and set, so preparing it in advance is a great option. Just make sure to store it in the refrigerator until ready to serve.

Conclusion

This coconut cream pie has become one of my go-to desserts for both casual occasions and special gatherings. It's so easy to make, yet it tastes absolutely decadent. I love how it satisfies my tropical cravings while being completely dairy-free, and the buttery crust paired with the creamy coconut filling is truly irresistible. Whether I’m serving it with whipped coconut cream or enjoying it on its own, this pie is always a hit!.

Recipe:

Coconut Cream Pie

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Author: Cheryl
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 slices
Diet: Vegan

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Description

This coconut cream pie is a tropical dream come true! It’s made with coconut milk, shredded coconut, and a buttery, golden crust, all coming together for a silky, dairy-free dessert. Perfect for any occasion, it's a guaranteed crowd-pleaser.

Instructions

In a medium saucepan, whisk together the coconut sugar, cornstarch, and salt.
Slowly whisk in the coconut milk until smooth and free of lumps.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 8–10 minutes).
Once thickened, remove from heat and stir in the shredded coconut, coconut oil, and vanilla extract. Ensure everything is fully incorporated.
Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
Before serving, top with whipped coconut cream and toasted coconut flakes, if desired.