Recipe

Decadent Coconut Pie

Soft, chewy, and unapologetically coconutty with a crackly golden top and a custardy center. This is the easy coconut pie that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A golden coconut pie in a pie dish with a toasted coconut top and one slice removed on a wooden table

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If coconut desserts are your comfort zone, this pie is about to become your new favorite kind of chaos. It bakes up with a crisp, toasted top, a soft and chewy coconut layer, and a silky custard underneath that tastes like a vacation you can eat with a fork.

The secret is cream of coconut, the sweet, thick stuff used in tropical drinks. It adds big coconut flavor and the kind of lush sweetness that makes the whole pie feel decadent without requiring any fussy steps. No tempering eggs. No pastry drama. Just mix, pour, bake, and then try not to “taste test” half the pie while it cools.

Why It Works

Soft and chewy texture: Sweetened coconut floats and toasts on top while the base turns custardy, so every bite has contrast.
Big coconut flavor with minimal ingredients: Cream of coconut does the heavy lifting, and you can often find it near cocktail mixers (sometimes in the international aisle too).
Beginner friendly: One bowl, one pour, no rolling dough if you use a store bought crust.
Make ahead friendly: The pie slices cleaner after chilling, which is code for “perfect for potlucks and holidays.”

Pairs Well With

Storage Tips

How to Store Coconut Pie

Refrigerator: Cover the pie dish tightly or transfer slices to an airtight container. Keep refrigerated and enjoy within up to 4 days.
Food safety note: This is a custard style pie, so do not leave it sitting out at room temperature for long stretches.
For the cleanest slices: Chill at least 2 hours before cutting. A cold pie is a polite pie.
Freezer: Wrap slices in plastic wrap, then foil, and freeze for up to 2 months for best quality. Thaw overnight in the fridge.
Reheating: If you like it warm, microwave a slice for 10 to 20 seconds. It will soften the crust a bit, but the coconut flavor pops.

Common Questions

What is cream of coconut, and can I swap it?

Cream of coconut is a sweetened, thick coconut product, often sold in cans or squeeze bottles (brands like Coco Lopez). It is not the same as coconut cream or coconut milk.

If you cannot find it, here is a best available workaround: use 1 cup (about 300 g) sweetened condensed milk plus 1/2 tsp coconut extract, and reduce the granulated sugar to 2 tbsp. The pie will taste a little less tropical and a bit more caramel creamy. Still good, just different.

Why did my coconut all rise to the top?

That is the point and the magic. The coconut naturally floats as the custard sets, creating a chewy, toasted layer. Just make sure you whisk well so the custard underneath bakes evenly.

How do I know when the pie is done?

The edges should be set and lightly golden, and the center should have a gentle jiggle like set pudding. If it sloshes, it needs more time. If you like numbers, an instant read thermometer in the center should read around 175 to 180°F.

Can I make this without a crust?

Yes. Grease a pie dish well and bake as directed. It will be more like a coconut custard bake. Still delicious, just less sliceable.

Should I toast the coconut first?

Not necessary. It toasts in the oven on its own. If you want extra toasted flavor, sprinkle a tablespoon of toasted coconut on top after baking for a little crunch.

Do my eggs and milk need to be room temperature?

It helps. Cold milk and eggs can make the melted butter seize into little clumps when it hits the bowl. For the smoothest filling, let the eggs and milk sit out for 20 to 30 minutes before you start, or whisk the butter in slowly while whisking like you mean it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 inch pie dish
Measuring cups and spoons
Large mixing bowl
Whisk
Rubber spatula
Baking sheet (to catch drips)
Cooling rack
Instant read thermometer (optional, but helpful)

I have a soft spot for desserts that look impressive but behave like weeknight food. This coconut pie is exactly that. The first time I made it, I was aiming for “something sweet” and accidentally landed on a full on tropical comfort hit. The top turned golden and chewy, the center stayed creamy, and I stood there with a fork thinking, okay, wow, why is this so good for how little effort it took.

Now it is my go to when I want a dessert that feels like a celebration but still lets me keep the kitchen vibe relaxed. Mix, bake, chill, and then pretend you planned the whole thing.

Decadent Coconut Pie

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 to 55 minutes

Total Time 1 hour 5 minutes (plus chilling)

Servings 8 slices

Ingredients

1 (9 inch) standard unbaked pie crust (not deep dish), store bought or homemade
3 large eggs, room temperature if possible
1 cup (240 ml) cream of coconut (sweetened)
1 cup (240 ml) whole milk (or half and half for richer), room temperature if possible
1/2 cup (100 g) granulated sugar (see note for a less sweet option)
1/4 cup (30 g) all purpose flour
1/4 tsp fine salt
1 tsp vanilla extract
1/2 tsp almond extract (optional, but it makes the coconut taste louder)
2 cups (about 170 g) sweetened shredded coconut
2 tbsp (28 g) unsalted butter, melted and slightly cooled
Optional for serving: whipped cream, toasted coconut, lime zest

Notes: If your cream of coconut is separated in the can, warm it in hot water for a few minutes, then stir until smooth before measuring. If you prefer a less sweet pie, reduce the granulated sugar to 1/4 cup (50 g). It will still be plenty coconutty.

Instructions

Preheat the oven to 350°F. Place a baking sheet on the middle rack to catch any drips. Set your pie crust in a 9 inch pie dish and crimp the edges if you feel like showing off.
Whisk the wet ingredients. In a large bowl, whisk the eggs until smooth. Whisk in the cream of coconut, milk, sugar, vanilla, and almond extract (if using).
Add the dry ingredients. Whisk in the flour and salt until you do not see dry streaks.
Whisk in the butter. While whisking, slowly drizzle in the melted butter so it blends in smoothly (room temperature eggs and milk help here).
Stir in the coconut. Switch to a spatula and fold in the shredded coconut until evenly mixed.
Pour and bake. Pour the filling into the unbaked crust. Place the pie dish onto the hot baking sheet in the oven and bake for 45 to 55 minutes, until the edges are set and golden and the center jiggles gently.
Cool, then chill. Cool on a rack for 1 hour. For the cleanest slices, refrigerate for at least 2 hours before serving.
Serve like you mean it. Add whipped cream, a pinch of toasted coconut, or a tiny hit of lime zest if you want that coconut pie to taste even brighter.

Matt’s tiny trick: If the crust is browning too fast, tent the edges with foil around the 30 minute mark. The filling needs time, and your crust deserves a fair shot.

Nutrition information is estimated.

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