Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch pie)
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 5 hours 15 minutes (includes chilling)

Quick Ingredients

1 1/4 cups (150 g) all-purpose flour
1 tbsp (12 g) sugar, 1/2 tsp salt
1/2 cup (115 g) cold unsalted butter, cubed
3–5 tbsp (45–75 ml) ice water
1 1/2 cups (360 ml) canned full-fat coconut milk
1 cup (240 ml) whole milk
5 large egg yolks
2/3 cup (135 g) granulated sugar
1/3 cup (40 g) cornstarch, 1/4 tsp salt
2 tbsp (28 g) unsalted butter
1 1/2 tsp vanilla extract, 1 1/2 tsp coconut extract
1 1/4 cups (100 g) sweetened shredded coconut, divided
1 1/2 cups (360 ml) heavy whipping cream, very cold
1/3 cup (40 g) powdered sugar
1/2 tsp vanilla or coconut extract (for whipped cream)

Do This

1. Make pie dough: Cut cold butter into flour, sugar, and salt until pea-sized; sprinkle in ice water just until dough clumps. Shape into a disk and chill 1 hour.
2. Blind-bake crust: Roll to a 12-inch circle, fit into a 9-inch pie dish, chill 15–30 minutes, then bake at 400°F (200°C) with pie weights, remove weights, and bake until golden. Cool completely.
3. Toast 1/2 cup shredded coconut at 325°F (165°C) on a baking sheet, stirring once, until golden, 5–8 minutes. Cool.
4. Make pastry cream: Heat coconut milk and whole milk to steaming. Whisk yolks, sugar, cornstarch, and salt, then slowly whisk in hot milk. Cook over medium heat, whisking, until thick and bubbling. Off heat, stir in butter, vanilla, coconut extract, and 3/4 cup coconut. Chill until cold.
5. Fill pie: Stir chilled coconut pastry cream until smooth, spread into cooled crust, and chill at least 1 hour to firm.
6. Top and serve: Whip cream with powdered sugar and extract to medium-stiff peaks. Mound on pie, shower with toasted coconut, chill 30 minutes, then slice.

Why You’ll Love This Recipe

Ultra-creamy coconut pastry cream made with real coconut milk for deep, rich flavor.
Buttery, flaky homemade crust that stays crisp under the silky filling.
A towering blanket of lightly sweetened whipped cream crowned with toasted coconut.
Perfect make-ahead dessert for holidays, celebrations, or whenever you crave something special.

Grocery List

Produce: 1 lime (optional, for garnish with zest)
Dairy: Unsalted butter, whole milk, heavy whipping cream, 5 large eggs (for yolks)
Pantry: All-purpose flour, granulated sugar, powdered sugar, cornstarch, fine sea salt, canned full-fat coconut milk, sweetened shredded coconut, vanilla extract, coconut extract

Full Ingredients

Flaky Pie Crust

1 1/4 cups (150 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1/2 tsp fine sea salt
1/2 cup (115 g) cold unsalted butter, cut into 1/2-inch cubes
3–5 tbsp (45–75 ml) ice water, as needed

Coconut Pastry Cream Filling

1 1/2 cups (360 ml) canned full-fat coconut milk, well shaken
1 cup (240 ml) whole milk
5 large egg yolks (save whites for another use)
2/3 cup (135 g) granulated sugar
1/3 cup (40 g) cornstarch
1/4 tsp fine sea salt
2 tbsp (28 g) unsalted butter, cut into small pieces
1 1/2 tsp pure vanilla extract
1 1/2 tsp coconut extract
3/4 cup (60 g) sweetened shredded coconut

Toasted Coconut Whipped Cream

1 1/2 cups (360 ml) heavy whipping cream, very cold
1/3 cup (40 g) powdered sugar
1/2 tsp pure vanilla extract or coconut extract
1/2 cup (40 g) sweetened shredded coconut, for toasting and garnish

Optional Garnish

Extra toasted shredded coconut
Finely grated lime zest for a fresh, citrusy pop

Step-by-Step Instructions

Step 1: Make the flaky pie dough

In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mixture that looks mostly like coarse crumbs with some pea-sized pieces of butter remaining. Those little butter pockets are what create flakiness.

Sprinkle 3 tbsp of ice water over the mixture and gently toss with a fork. If the dough still looks dry and crumbly, add more water 1 tbsp at a time, just until it holds together when you squeeze a bit in your hand. Turn the dough onto a lightly floured surface and gently press it into a disk (do not knead like bread; you want to keep visible streaks of butter). Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Step 2: Roll, line, and blind-bake the crust

When you are ready to bake, preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and roughly 1/8 inch thick. Rotate and lightly flour as needed to prevent sticking. Carefully transfer the dough to a 9-inch standard pie dish, gently easing it into the corners without stretching. Trim excess dough, leaving about 1/2 inch overhang, then fold and crimp the edges as desired.

Place the lined pie dish in the refrigerator or freezer for 15–30 minutes to firm up the butter. Line the chilled crust with parchment paper or foil, making sure it reaches up the sides, and fill with pie weights, dried beans, or rice. Bake for 18–20 minutes, until the edges look set. Carefully remove the parchment and weights, prick the bottom lightly with a fork, and return to the oven for another 10–15 minutes, until the crust is golden brown all over. If the edges brown too quickly, cover them loosely with foil. Let the crust cool completely on a rack before filling.

Step 3: Toast the coconut for garnish

Once the crust is baked, reduce the oven temperature to 325°F (165°C). Spread 1/2 cup (40 g) sweetened shredded coconut in a thin, even layer on a small baking sheet. Toast in the oven for 5–8 minutes, stirring once or twice, until the coconut is fragrant and golden brown at the edges. It can go from golden to burnt quickly, so watch closely during the last couple of minutes.

Remove the coconut from the oven and let it cool completely on the pan. This will crisp up as it cools and will be your crunchy, toasty topping for the whipped cream.

Step 4: Cook the coconut pastry cream

In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until very smooth and slightly thickened. It should look pale and glossy with no lumps of cornstarch. In a medium saucepan, combine the coconut milk and whole milk. Heat over medium heat until the mixture is steaming and just beginning to bubble around the edges, but not boiling.

While whisking the yolk mixture constantly, slowly pour in about half of the hot milk to temper the eggs. Then pour the warmed yolk mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, whisking steadily and scraping the bottom and corners of the pan, until the mixture thickens and comes to a slow boil. Once it bubbles, continue to cook for 1–2 minutes to fully activate the cornstarch and avoid a starchy taste.

Remove the pan from the heat and whisk in the butter, vanilla extract, and coconut extract until smooth. Fold in the 3/4 cup (60 g) sweetened shredded coconut. Taste and add a touch more coconut extract if you want a stronger coconut flavor. The pastry cream will be quite thick, which is exactly what you want for slicing.

Step 5: Chill the pastry cream

Immediately transfer the hot coconut pastry cream to a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the cream, smoothing out any air bubbles. Let it cool at room temperature for about 15–20 minutes, then refrigerate until completely cold and set, at least 2–3 hours and up to 2 days.

While the pastry cream chills, let your baked pie crust cool completely if it has not already. Once cool, you can keep it lightly covered at room temperature until you are ready to assemble.

Step 6: Fill the crust and let the pie set

When both the crust and pastry cream are fully chilled, remove the pastry cream from the refrigerator and give it a good stir or brief whisk to smooth it out. It should be thick but spreadable. Spoon the coconut pastry cream into the cooled pie shell and spread it into an even layer with a spatula, smoothing the top.

Return the filled pie to the refrigerator and chill for at least 1 hour (and up to 24 hours) to allow the filling to firm up further. This step is important if you want clean, neat slices later.

Step 7: Whip the coconut cream topping and garnish

About 30–60 minutes before you plan to serve the pie, make the whipped cream. In a large, cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla or coconut extract. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until medium-stiff peaks form. The cream should be billowy and hold its shape, but still look smooth and slightly soft at the tips. Do not overbeat or it can turn grainy.

Mound the whipped cream generously over the chilled pie, piling it high in the center to create a “mountain” effect. Use the back of a spoon or an offset spatula to create swoops and peaks. Scatter the cooled toasted coconut all over the top, letting some fall onto the whipped cream ridges for texture and contrast. If you like, finish with a light sprinkle of finely grated lime zest.

Chill the finished pie for at least 30 minutes to help the whipped cream set slightly, then slice with a sharp knife. For the cleanest slices, wipe the knife with a warm, damp cloth between cuts. Serve cold.

Pro Tips

Keep everything cold for flakiness. Cold butter and cold dough are key to a crisp, flaky crust. If your kitchen is warm, chill the rolled dough in the pan before baking.
Whisk the pastry cream constantly. Steady whisking while the custard cooks prevents lumps and keeps the eggs from scrambling on the bottom of the pan.
Be patient with chilling time. The filling needs several hours in the fridge to fully set. If you slice too early, it will be tasty but may not hold tidy wedges.
Stabilize whipped cream if needed. For whipped cream that holds up longer, you can add 1 tbsp instant milk powder or 1 tsp cornstarch along with the powdered sugar.
Toast extra coconut. Toast a bit more coconut than you think you need; it is delicious sprinkled on individual slices or over other desserts.

Variations

Chocolate-lined crust: Brush the cooled baked crust with 2–3 oz melted dark or semisweet chocolate and let it set before adding the filling. It adds a subtle crunch and a chocolate-coconut flavor pairing.
Rum-kissed coconut cream pie: Stir 1–2 tbsp dark rum into the cooked pastry cream along with the vanilla and coconut extract for a grown-up twist.
Extra-coconut version: Fold a tablespoon or two of the toasted coconut into the whipped cream itself for more coconut flavor and a bit of texture in every bite.

Storage & Make-Ahead

The fully assembled pie (with whipped cream and toasted coconut) keeps well in the refrigerator, lightly covered, for up to 2 days. The crust will gradually soften but still tastes excellent. For the very best texture, assemble the whipped cream layer on the day you plan to serve.

To work ahead, you can make the pie dough up to 2 days in advance (or freeze for up to 2 months), blind-bake the crust a day ahead, and prepare the coconut pastry cream up to 2 days in advance. Store the baked crust at room temperature, wrapped, and keep the pastry cream refrigerated with plastic wrap pressed directly on the surface. Whip the cream and garnish with toasted coconut shortly before serving. This make-ahead approach turns serving day into mostly easy assembly.

Nutrition (per serving)

Approximate values for 1 of 8 slices: about 650 calories; 52 g fat; 38 g carbohydrate; 4 g fiber; 24 g sugar; 7 g protein; 320 mg sodium. Actual values will vary based on specific brands and exact portion sizes.

Ultimate Coconut Cream Pie With Toasted Coconut Whipped Cream