Indulge in a tropical, creamy, and delicious dessert!
Coconut is a versatile tropical fruit that’s found all around the world in many different types of food! Its water is used in soups, it can make macaroons for dessert, and it’s great in curry! It can be made savory or sweet, but for this recipe, the emphasis is certainly on sweet.
Coconut cream pie began appearing in American cookbooks in the early 1900s. The fruit was previously too difficult to export because of issues in transportation, but eventually, the fruit became more widely available. For instance, in the 1900s, it seems that it was shredded and dried by a French company in Sri Lanka (then called Ceylon) and able to be shipped out around the world. Coconut husks and shells are also much more difficult to crack than, say, a banana peel. This made them a strange food most European and American cooks were not used to handling. But nowadays, they’re much more easily accessible in supermarkets all around the world!
You’ll love this dessert if you love creamy but refreshing tropical tastes. The crust is just right and buttery, while the coconut custard is silky and smooth. If you love coconut, this is the perfect pie for you. Not only is it great when you make it, but it’s possibly even better to eat after a day of resting! That’s what I love most—you can make it easily in advance for a gathering and not have to worry about making a dessert from scratch or even warming it up when it’s time to eat.
Crack Your Coconuts!
Coconut has a very distinct flavor! It’s almost earthy, yet neutral, with milky and sweet notes to it. Generally speaking, young coconuts are sweeter, while more mature coconuts can be dryer and have a blander taste rather than tropical sweetness. You can buy grated or shredded sweetened coconut in grocery stores, but I happen to be lucky enough that I live in South Florida! My parents have two coconut trees and are always eager to pass along some extra coconuts as gifts. So, making my own sweetened shredded coconut is pretty accessible here. You heat up about 1/4 cup of water and 1 ½ tablespoons of sugar in a saucepan until the sugar dissolves, then take it off the heat. Mix it with 1 cup of shredded coconut until the liquid gets completely absorbed, and let it sit. There you are: fresh, sweetened, shredded coconut!
FAQs & Tips
How to Make Ahead and Store?
Cover your coconut cream pie and put it in the refrigerator where it’ll be good for about 4 days! If you decide to freeze your dessert, make sure you wipe off any whipped cream first (or freeze before adding any), as this won’t freeze well. Then it’ll be good for up to 3 months. When you’re ready to serve it, thaw it in the fridge overnight.
Smooth Stirring
To get a smooth coconut cream pie, you want to be stirring a lot. Especially while you’re cooking, it’ll get bubbles in it. You don’t want to keep the bubbles! Stirring will get them out. This will make sure that when your pie is set, the inside has that silky smooth texture everyone loves!
Serving Suggestions
There’s no better way to serve your coconut cream pie than with your very own homemade Coconut Whipped Cream. Sweetened Whipped Cream is a good choice, too, but I do love the coconut option! You can add a little garnish on top of grated coconut, which will also make your dessert look even better.
Coconut Cream Pie
Ingredients
- 1 9- inch pie crust pre-baked
- 1 cup sweetened shredded coconut
- 3 cups half-and-half
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 5 minutes. Set aside to cool.
- In a medium saucepan, combine the half-and-half, granulated sugar, cornstarch, salt, and egg yolks. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10-15 minutes.
- Remove from heat and stir in the toasted coconut and vanilla extract. Pour the mixture into the pre-baked pie crust. Cover with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or until set.
- When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled custard.
- Garnish with additional toasted coconut if desired. Serve chilled.
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