Name: Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pie crust recipe (for blind baking); 1/2 cup flaked sweetened coconut; 1 1/2 cups coconut milk; 1 1/2 cups half-and-half; 5 egg yolks; 3/4 cup sugar; 4 tablespoons cornstarch; 1 tablespoon butter; 1/4 teaspoon kosher salt; 1 1/2 cups flaked sweetened coconut; 1 1/2 teaspoons vanilla extract; Whipped cream as needed

Jump to Recipe· 4.2 from 81 reviews

If you have a soft spot for tropical flavors and silky-smooth desserts, let me introduce you to the absolute joy that is the Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe. This pie brings together a luscious custard infused with rich coconut milk and half-and-half, nestled inside a perfectly baked crust, then crowned with fluffy whipped cream and a generous shower of golden toasted coconut flakes. From the first bite, it’s a celebration of creamy textures and toasty crunch, making it an irresistible treat for any occasion.

Ingredients You’ll Need

A slice of pie with three distinct layers sits on a white plate, placed on a white marbled surface. The bottom layer is a thick, smooth pale yellow custard, topped by a large, fluffy white cream layer in the middle. The top layer is sprinkled with toasted coconut flakes, some light brown and some white, adding texture and color contrast. A silver fork lies beside the slice on the plate. The background is dark, making the pie the main focus. Photo taken with an iphone --ar 4:5 --v 7

This Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe calls for simple, familiar ingredients that work beautifully together. Each item plays its part in creating that perfect balance of creamy, sweet, and crunchy that makes the pie unforgettable.

Pie crust: The sturdy and flaky base that holds the luscious custard filling perfectly.
Flaked sweetened coconut (1/2 cup + 1 1/2 cups): Provides texture and a burst of coconut flavor, both inside the custard and as a toasted topping.
Coconut milk (1 1/2 cups): Adds a creamy, tropical richness to the custard.
Half-and-half (1 1/2 cups): Blends smoothly with the coconut milk for a silky custard texture.
Egg yolks (5): Thickens the custard, giving it its creamy body and golden color.
Sugar (3/4 cup): Sweetens the custard without overpowering the coconut’s natural flavor.
Cornstarch (4 tablespoons): Acts as a custard stabilizer, ensuring a perfectly set filling.
Butter (1 tablespoon): Adds richness and a subtle depth of flavor.
Kosher salt (1/4 teaspoon): Balances sweetness and enhances the overall flavor complexity.
Vanilla extract (1 1/2 teaspoons): Lends a warm aromatics that complements the coconut beautifully.
Whipped cream: Light, airy topping that contrasts the dense custard and crunchy coconut.

How to Make Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe

Step 1: Blind Bake the Pie Crust

Start by preparing your pie crust following your favorite blind-baking method. This ensures a crisp, golden crust that won’t get soggy when holding the creamy custard. It’s a crucial step that makes this pie stand apart in texture.

Step 2: Toast the Coconut Topping

Spread your flaked sweetened coconut evenly on a baking sheet and place it in a 350º F oven for about 8-10 minutes. Keep a close eye as the flakes begin to turn golden brown; that toasty flavor is what will add an unbeatable crunch and nutty aroma to your pie’s finishing touch.

Step 3: Prepare the Coconut Custard

In a large measuring cup, whisk together the coconut milk, half-and-half, and egg yolks until fully combined. This mixture is going to be the luscious base of your custard.

Step 4: Cook the Custard

In a heavy-bottomed saucepan over medium-low heat, whisk sugar and cornstarch together. Slowly pour in your egg and milk mixture, stirring constantly to avoid lumps. Bring the custard to a gentle boil, then keep stirring for one full minute to activate the thickening power of cornstarch. This constant attention ensures a smooth, velvety texture without scorching.

Step 5: Finish the Custard and Chill

Remove your custard from heat and stir in the butter, coconut flakes, vanilla extract, and kosher salt. Pour this fragrant custard filling into your pre-baked pie crust, cover lightly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for 30 to 45 minutes. This chilling step helps the custard set beautifully before adding the toppings.

Step 6: Top and Serve

Once your custard is set, spread a generous layer of whipped cream on top for a soft and airy contrast. Just before serving, sprinkle your beautifully toasted coconut over the whipped cream, adding a delightful crunch and toasted coconut aroma that will have everyone reaching for seconds.

How to Serve Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe

A close-up view of a slice of layered coconut cream pie on a white plate. The bottom layer is a golden, crumbly crust, topped by a thick, pale yellow custard filling. Above the custard is a thick, fluffy white whipped cream layer. The top is generously covered with toasted coconut flakes, light brown and white in color, giving a textured, crunchy look. A silver fork rests next to the pie on the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the toasted coconut topping, you can add a sprinkle of finely chopped toasted nuts like macadamias or a light dusting of cinnamon to complement the tropical flavors. Freshly shredded lime zest also adds a bright, zesty note that contrasts beautifully with the creamy custard.

Side Dishes

This pie pairs wonderfully with a simple cup of aromatic coffee or a refreshing tropical fruit salad for a light balance. A scoop of vanilla bean ice cream on the side is another decadent touch for coconut lovers seeking extra indulgence.

Creative Ways to Present

If you’re feeling adventurous, serve individual portions in clear dessert glasses layered with extra whipped cream and a sprinkle of toasted coconut on top. This presentation is charming and adds a modern twist to the classic Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover pie can be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator. It will stay fresh for 2 to 3 days, giving you plenty of time to enjoy every creamy bite.

Freezing

This pie is best enjoyed fresh but can be frozen if necessary. Freeze it without the whipped cream topping to maintain texture. Wrap tightly with plastic and foil, then thaw in the fridge overnight when ready to serve.

Reheating

Since this is a custard pie, it’s best served chilled or at room temperature. Avoid reheating, as it can affect the creamy texture and cause separation. Simply let it sit at room temperature for about 15 minutes before serving if it’s too cold straight from the fridge.

FAQs

Can I use canned coconut milk for this recipe?

Absolutely! Canned coconut milk works perfectly and lends that rich coconut creaminess essential for the custard’s texture and flavor. Just give it a good shake before measuring to mix the cream and liquid parts.

Is it possible to make this pie dairy-free?

Yes, you can substitute half-and-half with coconut cream or a non-dairy milk-of-choice, like almond or oat milk, but keep in mind that the texture might be slightly less creamy. Using vegan butter instead of regular butter will also keep it fully dairy-free.

Why is it important to blind-bake the crust?

Blind baking the crust prevents it from becoming soggy once you pour in the custard. It ensures that the pie has a crisp, sturdy base that complements the soft filling rather than turning mushy.

Can I prepare this pie the day before serving?

Definitely! In fact, the custard benefits from chilling time to set properly. Prepare the pie, chill it overnight, add whipped cream and toasted coconut just before serving for the freshest taste and texture.

How do I avoid lumps in the custard?

Constant whisking while slowly adding the egg-milk mixture to the hot sugar and cornstarch helps prevent lumps. Also, using a heavy-bottomed pan ensures even heat distribution so the custard thickens smoothly without burning.

Final Thoughts

There is something so comforting and festive about the Creamy Coconut Custard Pie with Toasted Coconut Topping Recipe that it quickly becomes a family favorite. Its balance of creamy custard, flaky crust, and crunchy toasted coconut topping makes it perfect for gatherings or a special treat just because. I encourage you to whip one up—you’ll find that each bite feels like a little tropical vacation in your own home.