Ingredients
Scale
- 1 (9-inch) pre-baked pie crust
- 1 (13.5 oz) can of full-fat coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional, for extra flavor)
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Toasted coconut flakes for garnish
Instructions
- In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and egg yolks until smooth. Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to bubble, about 8-10 minutes.
- Once the mixture thickens, remove it from the heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut. Continue stirring for another minute to ensure everything is well combined.
- Pour the hot coconut filling into the pre-baked pie crust, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until fully set.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes. Slice and enjoy your Creamy Coconut Cream Pie!
Notes
- Use full-fat coconut milk for the richest flavor and creamiest texture.
- Toast the shredded coconut for garnish to enhance its nutty flavor.
- Chill the pie thoroughly before adding the whipped cream to ensure clean slices.
- For a gluten-free version, use a gluten-free pie crust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg