If you’ve ever craved a cool, creamy coconut pie that tastes straight out of a bakery case, my coconut cream pie with coconut milk is the one to try. It’s an easy coconut cream pie with a homemade custard that’s rich, silky, and packed with real coconut flavor. My secret? Full-fat coconut milk, which creates the most luscious coconut cream pie filling without any extra fuss. Whether it’s Easter, Thanksgiving, or just a weeknight dessert, this homemade coconut cream pie is simple enough for beginner bakers yet impressive enough for guests.
Homemade Coconut Pie with Coconut Milk
This coconut cream pie features a rich, creamy filling made with whole milk and heavy cream for the plushest custard. But what really makes my coconut cream pie filling shine is full-fat coconut milk. It not only improves the texture, but it also enhances the coconutty flavor! And sweetened flaked coconut adds the perfect chewy texture that contrasts beautifully with the smooth filling.
I use a store-bought pie crust to keep things quick and foolproof, but the filling itself is 100% from scratch for unbeatable flavor.
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Take it Low and Slow
For the smoothest coconut cream pie filling, I always cook the custard slowly over medium-low heat while stirring constantly. Then, I strain it through a fine-mesh sieve before chilling. This simple step removes any lumps or cooked egg bits, giving my homemade coconut cream pie that perfectly silky, professional-quality finish every time.
Coconut Cream Pie with Coconut Milk
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Fine-Mesh Sieve
Ingredients
- 14 ounces full-fat coconut milk (1 can)*
- 1 cup whole milk
- ¼ cup heavy cream divided
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- 2 large eggs beaten
- ¼ teaspoon kosher salt
- 1½ teaspoons pure vanilla extract
- 1 cup sweetened flaked coconut
- 1 9-inch refrigerated pie crust pre-baked and cooled**
Optional Toppings
- 2 cups whipped cream
- ½ cup toasted coconut
Instructions
- In a medium saucepan set over medium-low heat, whisk the coconut milk, milk, heavy cream, sugar, cornstarch, eggs, and salt together. Bring the mixture to a bare simmer, stirring constantly, for 15-20 minutes, or until thickened.14 ounces full-fat coconut milk, 1 cup whole milk, ¼ cup heavy cream, ⅔ cup granulated sugar, ⅓ cup cornstarch, 2 large eggs, ¼ teaspoon kosher salt
- Remove the pan from the heat and stir in the vanilla.1½ teaspoons pure vanilla extract
- Set a fine mesh strainer over a clean mixing bowl, then pour the custard through it. Use a rubber spatula to press out any clumps.
- Stir the flaked coconut into the warm custard in the bowl.1 cup sweetened flaked coconut
- Transfer the finished custard into the baked pie shell. Press a piece of plastic wrap directly to the surface of the pie and chill until firm, about 4 hours, up to 1 day.1 9-inch refrigerated pie crust
- Top the pie with the whipped cream, then sprinkle toasted coconut over the whole pie.2 cups whipped cream, ½ cup toasted coconut
Notes
- Make sure the pie crust is fully cooled before adding the filling. I recommend baking the pie crust the day before.
- Shake the coconut milk well before using it!
- Dairy-Free: For a dairy-free pie, I recommend swapping the whole milk for more coconut milk, the heavy cream for coconut creamer, and the whipped cream for coconut whipped topping.
- Cook the custard over medium-low heat, stirring constantly. You don’t want to overcook the custard, or else you may end up with scrambled eggs!
- If your custard fails to thicken after being simmered, stir in a mixture of 1 tablespoon of cornstarch and 1 tablespoon of water, whisk it into the custard, and stir until thickened. Be careful not to overcook the custard; otherwise, it will break down and begin to separate.
- Straining the custard helps to remove any cooked egg pieces and ensures that your custard will be as smooth as possible.
- If you don’t plan to serve this pie on the day it is made, I recommend leaving off the whipped cream until you’re ready to serve it and instead covering the filling with plastic wrap pressed into the surface to prevent a skin from forming.
- To toast coconut flakes for the topping, spread them out on a rimmed baking sheet and bake in a 300°F oven until golden brown, about 6-8 minutes.
How to Make a Coconut Cream Pie with Coconut Milk Step-by-Step
Prep: Gather up everything you need to get started. Bake and cool a 9-inch refrigerated pie crust according to the instructions on the package. Let it cool completely while you make the filling. Alternatively, you can bake up my quick and easy food processor pie crust for a homemade option.
Cook the Custard: In a medium saucepan set over medium-low heat, whisk 14 ounces (1 can) of full-fat coconut milk, 1 cup of whole milk, ¼ cup of heavy cream, ⅔ cup of granulated sugar, ⅓ cup of cornstarch, 2 large, beaten eggs, and ¼ teaspoon of kosher salt together. Bring the mixture to a low simmer, stirring constantly, for 15-20 minutes, or until thickened. Take care not to overheat the custard, or the eggs will start to cook and turn lumpy. If your custard isn’t thick enough, make a slurry from 1 tablespoon of cornstarch and 1 tablespoon of cold water, stir it in, and simmer for another 3-5 minutes.
Stir in the Vanilla: Remove the pan from the heat and stir in 1½ teaspoons of vanilla extract. It’s important to do this off the heat so you don’t cook off all that yummy vanilla flavor.
Stain the Custard: Set a fine mesh strainer over a clean mixing bowl, then pour the custard through it. Use a rubber spatula to press out any clumps. This helps ensure your custard is nice and smooth!
Stir in the Coconut: Stir 1 cup of sweetened flaked coconut into the warm custard in the bowl.
Chill the Pie: Transfer the finished custard into your baked and cooled pie shell. Press a piece of plastic wrap directly to the surface of the pie (this helps prevent the custard from forming a skin) and chill until firm, about 4 hours, up to 1 day.
Top and Serve: To toast the coconut flakes, spread them out on a baking sheet in a 300°F oven for 6-8 minutes, or until golden brown. Top the pie with 2 cups of whipped cream, then sprinkle ½ cup of toasted coconut over the whole pie.
How to Store and Freeze
Store leftover coconut cream pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days or tightly covered in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. Note that the filling may change texture once thawed.
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