Coconut Custard Pie: A Creamy Tropical Symphony 🥥🥧

Embark on a delectable journey to the tropics with our Coconut Custard Pie—an enchanting dessert that harmonizes the silky smoothness of custard with the tropical allure of coconut. This culinary masterpiece, baked to golden perfection, encapsulates the essence of paradise in every forkful. Share the joy of this luscious pie with family and friends, and let its creamy coconut goodness transport you to a haven of indulgence.


For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water

For the Coconut Custard Filling:

  • 1 cup sweetened shredded coconut
  • 1 1/2 cups whole milk
  • 1 cup coconut milk
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract

For Garnish:

  • Whipped cream
  • Toasted coconut flakes


  1. Prepare the Pie Crust:
  • In a food processor, pulse together the flour, sugar, and salt. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges. Refrigerate while preparing the filling.
  1. Toast Coconut:
  • In a dry skillet over medium heat, toast the sweetened shredded coconut until golden brown. Set aside for both filling and garnish.
  1. Prepare Coconut Custard Filling:
  • In a saucepan, combine whole milk, coconut milk, sugar, flour, and salt. Cook over medium heat, stirring continuously, until the mixture thickens.
  • In a separate bowl, gradually whisk the hot mixture into the beaten eggs. Return the mixture to the saucepan and continue cooking until it reaches a custard-like consistency.
  • Remove from heat and stir in vanilla extract and 3/4 cup of toasted coconut.
  1. Assemble and Bake:
  • Preheat the oven to 350°F (175°C).
  • Pour the coconut custard filling into the prepared pie crust. Bake for 35-40 minutes or until the custard is set and the crust is golden brown.
  1. Garnish and Chill:
  • Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
  • Garnish with whipped cream and the remaining toasted coconut just before serving.

Every blissful slice of our Coconut Custard Pie features an exquisite blend of creamy custard and tropical coconut. This dessert is a celebration of the rich, indulgent flavors that transport you to an island paradise, not just a treat for the taste buds. Share in the delight of this culinary creation, and allow each bite to be a sweet escape to the sunny shores of tropical delight.

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