Here’s a classic, rich, and creamy version you can make at home:
📝 Ingredients
For the crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the coconut filling:
- 2 ½ cups whole milk
- 1 cup canned coconut milk
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp butter
- 1 ½ tsp vanilla extract
- 1 cup sweetened shredded coconut
For the whipped topping:
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Toasted coconut (for garnish)
👩🍳 Instructions
1. Make the filling
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and coconut milk.
- Cook over medium heat, stirring constantly, until thickened.
2. Temper the eggs
- In a separate bowl, whisk egg yolks.
- Slowly add a bit of the hot mixture into the yolks while whisking (prevents scrambling).
- Pour the yolk mixture back into the saucepan.
3. Cook until thick
- Continue cooking for 2–3 minutes until thick and custard-like.
- Remove from heat and stir in butter, vanilla, and shredded coconut.
4. Fill and chill
- Pour filling into the baked crust.
- Press plastic wrap directly onto the surface to prevent a skin.
- Chill in the fridge for at least 4 hours (overnight is even better).
5. Make whipped cream
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble
- Spread whipped cream over the chilled pie.
- Sprinkle toasted coconut on top.
🔥 Tips for best results
- Toast coconut in a dry pan until golden for extra flavor.
- Use full-fat coconut milk for a richer texture.
- Chill thoroughly—this pie needs time to set properly.
