Paula’s Coconut Cream Pie
This Coconut Cream Pie is pure tropical indulgence! Rich and creamy coconut custard nestled in a flaky, golden crust, topped with fluffy coconut-kissed whipped cream and a sprinkle of toasted flakes.
It’s elegant enough for holidays, but easy enough to make any time you’re craving something sweet and summery.
Why You’ll Love This Recipe
Lusciously creamy: The pudding-like filling is smooth, rich, and packed with coconut flavor.
Beautiful presentation: Toasted coconut and whipped cream make it visually stunning and perfect for special occasions.
No complicated steps: Made with pantry staples and premade crust to keep things simple.
Crowd-pleasing: A nostalgic dessert with tropical flair—perfect for coconut lovers.
Key Ingredients
Premade Pie Dough: Time-saving and flaky, it provides the perfect base.
Whole Milk + Coconut Milk: The blend creates a creamy, dreamy custard.
Egg Yolks: Enrich the texture and color of the filling.
Cornstarch: Thickens the filling to a pudding consistency.
Sweetened Coconut Flakes: Stirred into the filling and toasted for topping.
Coconut & Vanilla Extract: Elevate the flavor with warmth and sweetness.
Whipped Cream: Light, fluffy topping with a hint of coconut flavor.
Kitchen Tools & Timing
9×13-inch baking dish
Rolling pin (if adjusting dough)
Saucepan
Whisk
Mixing bowls
Electric mixer (or whisk for whipped cream)
Paula’s Coconut Cream Pie
Ingredients:
2 premade pie dough rounds
2 cups whole milk
1 ( X oz) can unsweetened coconut milk
7 egg yolks
1 cup sugar
⅓ cup cornstarch
½ teaspoon salt
2 cups sweetened coconut flakes
1 teaspoon vanilla extract
1 teaspoon coconut extract
¼ cup sweetened coconut flakes, toasted
WHIPPED TOPPING
2 cup heavy whipping cream, cold
⅓ cup powdered sugar
1 teaspoon coconut extract
Instructions:
Preheat and Prepare the Crust:
Preheat your oven to 350°F (175°C).
Roll out the premade pie dough rounds into a large rectangle and gently press into a 9×13-inch baking dish.
Crimp the edges if desired, and prick the bottom of the dough with a fork to prevent bubbling.
Bake for 10–12 minutes, or until lightly golden.
Remove from the oven and allow to cool completely.
Make the Coconut Cream Filling:
In a large, heavy-bottomed saucepan, whisk together the whole milk, unsweetened coconut milk, egg yolks, sugar, cornstarch, and salt.
Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency (about 8–10 minutes). Do not bring it to a full boil.
Add Flavor & Coconut:
Remove from heat and stir in the sweetened coconut flakes, vanilla extract, and coconut extract until fully combined.
Assemble & Chill:
Pour the warm filling into the prepared crust.
Let it cool at room temperature for about 10–15 minutes, then cover and refrigerate for at least 3 hours, or until fully set.
Whip the Topping:
In a large bowl, whip the cold heavy cream, powdered sugar, and coconut extract until stiff peaks form.
Decorate & Serve:
Spread the whipped cream over the chilled coconut filling, then sprinkle the top with toasted sweetened coconut flakes for texture and extra flavor.
Slice and serve!
Recipe Notes
Don’t skip toasting the coconut: It enhances both flavor and appearance.
Whisk constantly: This prevents the custard from sticking or clumping.
Chill fully before serving: This helps the pie slice cleanly and set properly.
Use full-fat coconut milk: For best results, avoid “light” versions.
Use cold cream: Cold heavy cream whips faster and holds stiff peaks better.
Nutrition Information
(Per serving – based on 12 servings, approximate)
Calories: 420 | Fat: 28g | Saturated Fat: 19g | Carbohydrates: 38g | Sugars: 26g | Protein: 5g | Sodium: ~190mg
Recipe Swaps & Variations
Make it gluten-free: Use a gluten-free pie crust.
Extra coconut flavor: Add a bit of shredded coconut to the whipped topping.
Dairy-free option: Use coconut whipped cream and almond or oat milk in place of whole milk.
Mini pies: Use mini tart shells or ramekins for individual servings.
Chocolate twist: Add a layer of melted chocolate under the filling or drizzle on top.
How to Store Leftovers
Refrigerator: Store covered for up to 4 days.
Freezing not recommended: Custard may separate or become watery when thawed.
To refresh: Add more whipped cream before serving leftovers if needed.
Food & Drink Pairings
Drinks: Coconut iced coffee, chai latte, tropical fruit tea, or light white wine.
Meals: Great after grilled seafood, chicken salad, or BBQ.
Other desserts: Pair with lemon bars or fruit salad for a summer dessert trio.
Frequently Asked Questions:
Can I use homemade pie crust instead of premade?
Yes! A buttery homemade crust works beautifully if you prefer baking from scratch.
Can I use coconut cream instead of coconut milk?
You can, but reduce the sugar slightly—coconut cream is richer and sweeter.
How do I know when the custard is done?
It should coat the back of a spoon and look like thick pudding—don’t let it boil.
Can I use cool whip instead of homemade whipped cream?
Yes, for convenience. Just mix it with a bit of coconut extract for added flavor.
Can I toast coconut in the oven?
Yes—bake at 325°F for 5–8 minutes, stirring once, until golden. Watch closely—it burns quickly.
Why is my custard lumpy?
You may have cooked it too quickly or didn’t whisk enough. Strain it through a sieve to smooth it out if needed.
How do I avoid soggy crust?
Make sure your crust is fully cooled before adding the warm filling, and chill the pie uncovered first.
Can I make this pie a day ahead?
Yes! It actually slices better when chilled overnight. Add whipped cream the day of serving for freshness.
Can I use light coconut milk?
You can, but the filling won’t be as rich or flavorful as with full-fat coconut milk.
How do I make whipped cream more stable?
Add a teaspoon of cornstarch or instant pudding mix while whipping to help it hold shape longer.