Are you a fan of decadent desserts that satisfy your sweet tooth? Look no further! Coconut cream pies are a classic dessert that never goes out of style, and when made with creamy coconut milk and topped with toasted coconut flakes, they become truly irresistible. In this article, we’ll be sharing 18 deliciously creamy coconut cream pie recipes that will make your taste buds do the happy dance.
From classic combinations like chocolate and whipped cream to innovative twists like vegan cashew crusts and gluten-free almond flour crusts, there’s something for everyone in this collection of creamy coconut cream pies. Whether you’re a seasoned baker or a beginner in the kitchen, these recipes are sure to impress your friends and family with their rich flavors and velvety textures.
So grab your mixing bowls and baking sheets, and get ready to indulge in a world of creamy coconut goodness!
Classic Coconut Cream Pie with Toasted Coconut Topping
This rich and creamy pie is a tropical twist on the classic cream pie, featuring a silky coconut custard filling and a crunchy toasted coconut topping. Perfect for warm weather or any time you need a taste of paradise.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 3 large egg yolks
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 cup shredded coconut
– 1 teaspoon vanilla extract
– Pinch of salt
For the topping:
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust and bake for 8-10 minutes.
3. In a separate bowl, whisk together egg yolks, heavy cream, sweetened condensed milk, shredded coconut, vanilla extract, and salt.
4. Pour filling into baked crust and bake for an additional 15-20 minutes or until set.
5. Prepare topping by mixing together unsweetened shredded coconut, granulated sugar, and salt. Add melted butter and stir until combined.
6. Top pie with toasted coconut mixture and serve.
Cooking Time: 30-40 minutes
Chocolate Drizzled Coconut Cream Pie
Elevate your dessert game with this rich and creamy coconut cream pie, smothered in a velvety chocolate drizzle. Perfect for special occasions or just because.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/2 cup melted unsalted butter
– 1 cup chocolate chips (milk or dark)
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 350°F. In a medium bowl, whisk together coconut, sugar, and salt.
2. In a separate bowl, beat egg yolks until pale. Add melted butter and mix until combined.
3. Gradually add coconut mixture to egg yolk mixture, beating until smooth.
4. Pour into a pre-baked pie crust (9-inch). Bake for 45-50 minutes or until set.
5. Allow pie to cool completely. Melt chocolate chips in the microwave or double boiler. Drizzle over cooled pie.
6. Chill for at least 2 hours before serving. If desired, top with whipped cream.
Cooking Time: 45-50 minutes
Vegan Coconut Cream Pie with Cashew Crust
A creamy and rich dessert that’s perfect for special occasions or a cozy night in, this vegan coconut cream pie features a nutty cashew crust and a silky smooth filling.
Ingredients:
For the crust:
– 1 cup cashews
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
For the filling:
– 1 can full-fat coconut milk, chilled
– 1/2 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup unsweetened shredded coconut
Instructions:
1. Preheat oven to 350°F (175°C).
2. Soak cashews in water for at least 4 hours or overnight.
3. Drain and rinse cashews, then blend with maple syrup, lemon juice, and salt until smooth.
4. Press crust mixture into a pie dish.
5. In a blender or food processor, combine coconut milk, maple syrup, cornstarch, vanilla extract, and salt. Blend until smooth.
6. Pour filling over crust and sprinkle with unsweetened shredded coconut.
7. Bake for 40-45 minutes or until the filling is set.
Cooking Time: 40-45 minutes
Mini Coconut Cream Pies with Graham Cracker Crust
These bite-sized treats are a delightful twist on the classic coconut cream pie. With a crunchy graham cracker crust and a rich, creamy filling, they’re perfect for parties or special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together graham cracker crumbs and sugar.
3. Add melted butter and stir until mixture is evenly moistened.
4. Press mixture into the bottom of mini muffin tin cups.
5. Bake for 8-10 minutes or until lightly browned.
6. In a large bowl, whip heavy cream until stiff peaks form.
7. Fold in sweetened condensed milk, vanilla extract, and salt.
8. Stir in shredded coconut.
9. Spoon filling into baked pie crusts.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Coconut Cream Pie with Whipped Cream and Lime Zest
This creamy pie combines the richness of coconut cream with the brightness of lime zest, topped with a fluffy whipped cream. Perfect for warm weather gatherings or any occasion that calls for a taste of paradise.
Ingredients:
– 1 cup sweetened condensed milk
– 1/2 cup heavy cream
– 1/4 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– Whipped cream and lime zest for topping
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together sweetened condensed milk, heavy cream, unsweetened shredded coconut, salt, and vanilla extract.
3. Pour the mixture into the pie crust and bake for 40-45 minutes or until the filling is set.
4. Allow the pie to cool completely before topping with whipped cream and lime zest.
Cooking Time: 40-45 minutes
Servings: 8-10
Gluten-Free Coconut Cream Pie with Almond Flour Crust
This creamy pie is a perfect combination of sweet and tropical, all wrapped up in a crumbly almond flour crust. With just a few simple ingredients and steps, you’ll be enjoying this gluten-free masterpiece in no time!
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing almond flour, sugar, and salt in a bowl. Add melted butter and stir until a dough forms. Press into a pie dish.
3. Bake crust for 20-25 minutes or until lightly golden.
4. Prepare the filling by whisking together coconut milk, heavy cream, sugar, egg yolks, vanilla extract, and salt.
5. Pour filling into baked crust and bake for an additional 15-20 minutes or until filling is set.
6. Chill pie in refrigerator for at least 2 hours before serving.
Cooking Time: 45-50 minutes
Banana Coconut Cream Pie with Caramel Drizzle
Satisfy your sweet tooth with this tropical treat, featuring creamy coconut custard, caramelized bananas, and a rich caramel drizzle.
Ingredients:
– 4 ripe bananas
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– 1 cup caramel sauce (store-bought or homemade)
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, unsweetened shredded coconut, butter, and vanilla extract.
3. Arrange bananas in the pie crust.
4. Pour coconut cream mixture over the bananas.
5. Bake for 40-45 minutes or until the filling is set.
6. Allow the pie to cool completely.
7. Drizzle caramel sauce over the cooled pie.
8. Garnish with whipped cream and toasted coconut flakes, if desired.
Cooking Time: 40-45 minutes
Toasted Meringue Coconut Cream Pie
Elevate your dessert game with this show-stopping pie that combines the fluffiness of meringue with the richness of coconut cream.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup sweetened whipped cream
– Toasted meringue (recipe below)
Toasted Meringue:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients. Press into a 9-inch pie dish.
3. Bake for 8-10 minutes or until lightly browned.
4. In a large bowl, whisk together coconut cream ingredients. Pour into the baked pie crust.
5. Top with whipped cream and toasted meringue.
Cooking Time: 25 minutes
Pineapple Coconut Cream Pie with Macadamia Crust
Elevate your dessert game with this show-stopping pie, featuring a buttery macadamia crust, creamy coconut filling, and sweet pineapple chunks. Perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1/2 cup macadamia nuts, chopped
– 16 oz can of full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup pineapple chunks (fresh or canned)
– Whipped cream and toasted macadamias for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, melted butter, and chopped macadamias. Press into a pie dish.
3. In a separate bowl, whisk together coconut milk, heavy cream, sugar, and vanilla extract.
4. Pour the filling mixture into the prepared crust.
5. Top with pineapple chunks.
6. Bake for 40-45 minutes or until filling is set.
7. Allow to cool before serving. Garnish with whipped cream and toasted macadamias if desired.
Cooking Time: 40-45 minutes
Keto Coconut Cream Pie with Coconut Flour Crust
Satisfy your sweet tooth with this creamy and indulgent pie that combines the richness of coconut cream with a nutty crust made from coconut flour. This low-carb dessert is perfect for keto dieters and anyone looking to reduce their sugar intake.
Ingredients:
For the crust:
– 1 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/4 cup melted coconut oil
For the filling:
– 1 cup heavy cream
– 1/2 cup full-fat coconut milk
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large egg yolks
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients and press into a pie dish.
3. Bake for 12-15 minutes or until lightly golden.
4. In a separate bowl, mix filling ingredients until smooth.
5. Pour filling over baked crust and refrigerate for at least 4 hours or overnight.
6. Serve chilled and enjoy!
Cooking Time: 15 minutes + chilling time
Spiced Coconut Cream Pie with Cinnamon and Nutmeg
Elevate your dessert game with this unique and aromatic pie, featuring the warmth of cinnamon and nutmeg alongside the creamy richness of coconut.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1 can (14 oz) sweetened condensed milk
– 2 large eggs
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients and press into a 9-inch pie dish.
3. Bake for 8-10 minutes or until lightly browned. Let cool completely.
4. In a large bowl, whisk together coconut cream, sweetened condensed milk, eggs, cinnamon, nutmeg, and salt.
5. Pour filling into cooled crust and smooth top.
6. Bake for an additional 40-45 minutes or until edges are set and center is slightly jiggly.
Cooking Time: 48-55 minutes
No-Bake Coconut Cream Pie with Oreo Crust
This creamy and dreamy pie is a perfect dessert for warm weather or any time you want to impress your guests. With its rich coconut flavor, smooth filling, and crunchy Oreo crust, it’s sure to be a hit!
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup unsalted butter, melted
For the filling:
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1 tsp vanilla extract
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. In a medium bowl, mix together the crushed Oreos and melted butter until well combined.
2. Press the mixture into a 9-inch pie dish to form the crust.
3. In a large bowl, combine the sweetened condensed milk, heavy cream, shredded coconut, and vanilla extract. Mix until smooth.
4. Pour the filling over the Oreo crust.
5. Refrigerate for at least 4 hours or overnight before serving. If using nuts, sprinkle them on top just before serving.
Cooking Time: None! This pie is no-bake!
Tropical Coconut Cream Pie with Mango and Passionfruit
Escape to a tropical paradise with this creamy pie that combines the richness of coconut with the sweetness of mango and passionfruit. This show-stopping dessert is perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup heavy cream
– 1/4 cup confectioners’ sugar
– 1 tsp vanilla extract
– 2 ripe mangos, diced
– 1 passionfruit, pulp and seeds removed
– Whipped cream, for serving
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crust ingredients until well combined.
3. Press mixture into a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a large bowl, whisk together coconut milk, heavy cream, confectioners’ sugar, and vanilla extract.
6. Fold in diced mango and passionfruit.
7. Pour filling into baked crust and refrigerate for at least 4 hours.
8. Serve chilled with whipped cream on top.
Cooking Time: 10 minutes
Double Coconut Cream Pie with Coconut Milk and Shredded Coconut
This creamy pie is a tropical getaway in every bite, featuring the rich flavors of coconut milk and shredded coconut. Perfect for warm weather or anytime you need a taste of paradise.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 3 cups coconut cream (from 2 cans of full-fat coconut milk)
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch pie dish.
3. In a separate bowl, whisk together coconut cream, heavy cream, eggs, and vanilla extract.
4. Pour filling mixture into the prepared crust.
5. Sprinkle shredded coconut on top of the filling.
6. Bake for 45-50 minutes or until the filling is set.
Cooking Time: 45-50 minutes
Salted Caramel Coconut Cream Pie
Elevate your dessert game with this rich and creamy pie that combines the sweetness of caramel, the warmth of salt, and the tropical flavor of coconut.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup caramel sauce (homemade or store-bought)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, sugar, and unsweetened shredded coconut until stiff peaks form.
3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
4. Fold the wet ingredients into the whipped cream mixture until well combined.
5. Pour the filling into the pie crust.
6. Drizzle caramel sauce over the filling.
7. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
Cooking Time: 40-45 minutes
Rum-Infused Coconut Cream Pie with Pecan Crust
Elevate your dessert game with this unique and decadent pie, featuring a rum-infused coconut cream filling nestled in a crunchy pecan crust.
Ingredients:
For the crust:
– 1 cup pecans
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter, melted
For the filling:
– 1 (14 oz) can full-fat coconut milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons dark rum
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix together pecans, sugar, and salt. Add melted butter and stir until combined.
3. Press mixture into a 9-inch pie dish. Bake for 15 minutes or until lightly browned.
4. In a separate bowl, whisk together coconut milk, heavy cream, sugar, egg yolks, rum, and vanilla extract.
5. Pour filling over baked crust and bake for an additional 40-45 minutes or until filling is set.
6. Allow pie to cool before serving.
Cooking Time: 55-60 minutes
Layered Coconut Cream Pie with Chocolate Ganache
Layered Coconut Cream Pie with Chocolate Ganache Recipe
This decadent pie combines the creamy richness of coconut custard with the deep flavor of chocolate ganache, layered to perfection for a show-stopping dessert.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the coconut cream filling:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
For the chocolate ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a pie dish.
3. Bake crust for 8-10 minutes or until lightly browned.
4. In a separate bowl, whisk together coconut milk, heavy cream, sugar, salt, and vanilla extract.
5. Pour filling into baked crust and bake for an additional 15-18 minutes or until set.
6. Allow pie to cool completely before topping with chocolate ganache (melt chips in heavy cream; stir until smooth).
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 23-28 minutes
Coconut Cream Pie Parfaits with Fresh Berries
Coconut Cream Pie Parfaits with Fresh Berries: A Sweet and Refreshing Treat
These parfaits combine the creamy richness of coconut cream pie with the sweetness of fresh berries, creating a delightful dessert perfect for warm weather gatherings.
Ingredients:
– 1 cup heavy whipping cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup coconut cream pie filling (homemade or store-bought)
– 1 cup fresh berries (such as strawberries, blueberries, or raspberries)
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a large bowl, whip the heavy whipping cream until soft peaks form.
2. Add the unsweetened shredded coconut, granulated sugar, and salt. Whip until stiff peaks form.
3. Fold in the coconut cream pie filling until well combined.
4. Spoon half of the whipped mixture into glasses or parfait dishes.
5. Top with a layer of fresh berries.
6. Repeat the layers, finishing with a layer of whipped cream on top.
7. Garnish with whipped cream and toasted coconut flakes, if desired.
Cooking Time: None! Assemble just before serving for maximum freshness and flavor.
Summary
Indulge in the rich flavors of coconut cream pie with these 18 decadent recipes. From classic combinations to creative twists, there’s something for everyone. Try adding toasted coconut topping to your traditional coconut cream pie, or drizzle chocolate and caramel sauces over a velvety filling. Go vegan with a cashew crust or opt for gluten-free with an almond flour base. Even get creative with unique flavor combinations like banana-coconut or pineapple-macadamia. Whatever your taste, these creamy coconut cream pies are sure to satisfy your sweet tooth.
