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Coconut Cream Pie


Perfect dessert for all the coconut lovers, it's a must try recipe!

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


For The Crust

  • 1 3/4 cup white flour
  • 1 teaspoon salt
  • 8 tablespoon butter or margarine
  • 2 tablespoon sugar
  • 4 tablespoon cold water

For The Coconut Cream

  • 1/2 cup sugar
  • 1 1/4 cup shredded coconut
  • 5 egg yolks
  • 1/4 cup corn starch
  • 2 1/2 cup milk or non dairy milk

For the Topping

  • 1 cup whip or non dairy whipping cream plus 1/4 cup of sugar optional


In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.

Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.

Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the coconut and keep stirring. Pour this cream into the baked pie crust.

Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.

Refregirate for 3 hours before serving.