Triple Coconut Crème Pie

Triple Coconut Crème Pie

What “Triple Coconut” Means

Coconut Crust – Coconut mixed into a buttery crust
Coconut Pastry Cream Filling – Coconut milk + toasted coconut
Coconut Whipped Cream – Lightly sweetened with coconut extract, finished with toasted coconut flakes

This pie is velvety, tropical, and decadent.

Ingredients

Coconut Crust

1 cup graham cracker crumbs
1 cup sweetened shredded coconut, lightly toasted
6 tbsp unsalted butter, melted
¼ cup granulated sugar
Pinch of salt

For a firmer crust you can add 2–3 tbsp more crumbs.

Coconut Pastry Cream Filling

1 ½ cups whole milk
1 ½ cups full-fat coconut milk
¾ cup granulated sugar
⅓ cup cornstarch
¼ tsp salt
5 large egg yolks
3 tbsp unsalted butter
1 tsp vanilla extract
½–1 tsp coconut extract (optional but recommended)
1 ¼ cups sweetened shredded coconut, toasted
Optional: 2 tbsp white rum or coconut rum (stirred in at the end)

Coconut Whipped Cream Topping

1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
½ tsp coconut extract
½ cup toasted coconut flakes (for garnish)

Instructions

1. Toast the Coconut

Spread shredded coconut on a baking sheet.
Bake at 325°F (165°C) for 5–7 minutes, stirring once, until golden.
Cool completely.

Toasting deepens flavor and prevents sogginess.

2. Make the Coconut Crust

Heat oven to 350°F (175°C).
Combine graham crumbs, toasted coconut, sugar, and salt in a bowl.
Stir in melted butter until evenly moistened.
Press firmly into the bottom and sides of a 9-inch pie plate.
Bake 10 minutes, until lightly golden.
Cool completely before filling.

3. Make the Coconut Pastry Cream Filling

In a saucepan whisk together sugar, cornstarch, and salt.
Slowly add whole milk and coconut milk, whisking smooth.
Heat over medium, stirring constantly, until mixture begins to bubble and thicken.
In a separate bowl whisk egg yolks.
Temper yolks by whisking in ½ cup of the hot mixture, then pour back into the saucepan.
Cook 2–3 minutes more, stirring nonstop, until thick, creamy, and glossy.
Remove from heat and stir in butter, vanilla, coconut extract, and 1 cup of toasted coconut.
Let cool 10 minutes, stirring occasionally to prevent a skin.

4. Assemble the Pie

Pour warm coconut pastry cream into the cooled crust.
Smooth the top evenly.
Cover the surface directly with plastic wrap.
Chill at least 4 hours (overnight gives the cleanest slices).

5. Coconut Whipped Cream Topping

Beat cream, powdered sugar, vanilla, and coconut extract until medium peaks form.
Spread or pipe over the chilled pie.
Sprinkle the remaining toasted coconut flakes on top.

Tips for Best Results

Use full-fat coconut milk only—light coconut milk will not set as firmly.
Whip cream just to medium peaks so it stays soft and cloud-like.
Chill the pie overnight for the best flavor and texture.
Add a splash of rum for a bakery-style tropical twist.

Variations

Quadruple Coconut Pie: Add coconut liqueur to the filling + coconut cookie crust instead of graham.
Coconut–Pineapple “Piña Colada” Pie: Add a thin layer of crushed pineapple (well drained) between filling and whipped cream.
Chocolate–Coconut Silk Pie: Spread a thin dark-chocolate ganache layer on the crust before adding the filling.

OTHER RECIPES

INGREDIENTS:

NONFAT MILK,
SUGAR, WATER,
ENRICHED FLOUR,
PARTIALLY HYDROGENATED PALM KERNEL OIL,
HIGH FRUCTOSE CORN SYRUP,
SHORTENING (PALM OIL AND SOYBEAN OIL),
MODIFIED FOOD STARCH,
SHREDDED COCONUT,
HYDROGENATED COCONUT OIL,
TOASTED COCONUT,
SODIUM CASEINATE,
BAKING SODA,
NATURAL AND ARTIFICIAL FLAVORS,
SALT,
DEXTROSE,
POLYSORBATE 60,
PROPYLENE GLYCOL,
SORBITAN MONOSTEARATE,
BETA CAROTENE (COLOR),
XANTHAN GUM,
SOY LECITHIN,
GUAR GUM.

Directions
It's the ultimate indulgence. Triple Coconut Crème Pie offers the perfect balance of classic coconut flavor and rich, creamy texture. It's prepared with luscious coconut crème blended with shredded coconut on a freshly baked cookie crust, then topped with whipped crème and sprinkled with golden toasted coconut. Enjoy it!

VIDEO:

Banana and Coconut Cream Pie with Graham Cracker Crust

Banana and Coconut Cream Pie with Graham Cracker Crust

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
¼ tsp ground cinnamon (optional)
Pinch of salt

For the Coconut–Banana Cream Filling

1 cup whole milk
1 cup canned coconut milk (full-fat)
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
2 tbsp unsalted butter
1 tsp pure vanilla extract
½ tsp coconut extract (optional but recommended)
1 cup sweetened shredded coconut, lightly toasted
3–4 ripe bananas, sliced

For the Whipped Cream Topping

1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
¼ cup toasted coconut flakes (for garnish)

Instructions

1. Make the Graham Cracker Crust

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt.
Pour in the melted butter and mix with a fork until all crumbs are evenly coated and the mixture resembles wet sand.
Press the crumbs into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup to compact the crust firmly.
Bake for 8–10 minutes, until lightly golden and fragrant.
Cool completely before adding the filling.

2. Prepare the Coconut–Banana Cream Filling

In a saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk in the whole milk and coconut milk until the mixture is smooth.
Cook over medium heat, stirring constantly, until it thickens and begins to bubble.
In a separate bowl, whisk the egg yolks. Temper them by slowly adding ½ cup of the hot milk mixture to the yolks while whisking vigorously.
Pour the warmed yolk mixture back into the saucepan.
Continue cooking for 2–3 minutes, stirring constantly, until thick, glossy, and pudding-like.
Remove from heat and stir in butter, vanilla extract, coconut extract, and toasted shredded coconut.
Let the filling cool about 10 minutes, stirring occasionally to prevent a skin from forming.

3. Assemble the Pie

Layer the bottom of the cooled crust with banana slices—cover the entire base generously.
Pour half of the coconut cream filling over the bananas and smooth it out.
Add another layer of bananas.
Top with the remaining filling, spreading evenly.
Cover the surface with plastic wrap (touching the filling to prevent a skin).
Refrigerate at least 4 hours, preferably overnight, until fully set.

4. Make the Whipped Cream Topping

In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla until medium peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish with toasted coconut flakes.

Serving Notes

Keep the pie chilled until ready to serve.
Slice using a sharp knife dipped in warm water for clean edges.
Best enjoyed within 2–3 days while bananas are fresh.

Optional Add-Ons

Dark chocolate shavings on top
Rum-infused whipped cream for a tropical flair
Caramel drizzle over the bananas before adding the filling
Banana liqueur stirred into the filling for more banana flavor

OTHER RECIPES

Ingredients
Graham Cracker Crust:

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt

Banana and Coconut Cream Pie:

2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

Directions

Watch how to make this recipe.

For the crust:

Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.

For the pie:

Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

VIDEO:

Coconut Cream Pie

Coconut Cream Pie Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs or pie crust
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the coconut custard filling:

1 ½ cups whole milk
1 ½ cups heavy cream
¾ cup granulated sugar
¼ tsp salt
4 large egg yolks
¼ cup cornstarch
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut (toasted if desired)

For the topping:

1 cup heavy cream
2–3 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut for garnish

Instructions

1. Prepare the crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press into a 9-inch pie pan and bake 8–10 minutes until lightly golden. Cool completely.

2. Make the coconut custard filling:

In a medium saucepan, heat milk, cream, sugar, and salt over medium heat until steaming, not boiling.
In a separate bowl, whisk egg yolks with cornstarch until smooth.
Slowly pour a small amount of hot milk mixture into yolks while whisking (tempering).
Pour the yolk mixture back into the saucepan. Cook, stirring constantly, until thickened.
Remove from heat, stir in vanilla and shredded coconut.
Pour filling into cooled crust and smooth the top. Chill for at least 4 hours or until set.

3. Make the topping:

Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spread over chilled pie and sprinkle with toasted coconut.

Tips

Toasting coconut: Bake shredded coconut at 350°F (175°C) for 5–7 minutes until golden.
Extra coconut flavor: Replace ½ cup of milk with coconut milk.
Make-ahead: Pie can be stored covered in the fridge for 1–2 days.

OTHER SOURCES

COCONUT CREAM PIE INGREDIENTS

* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

COCONUT CREAM PIE INSTRUCTIONS

1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the coconut cream pie if not serve immediately. Enjoy !

VIDEO:

coconut-cream-pie-2

FRESH COCONUT CREAM PIE

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the coconut custard filling:

1 cup whole milk
1 cup heavy cream
¾ cup granulated sugar
½ tsp salt
4 large egg yolks
¼ cup cornstarch
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut (toasted if desired)

For the whipped cream topping:

1 cup heavy cream
2–3 tbsp powdered sugar
½ tsp vanilla extract
Extra shredded coconut, toasted (for garnish)

Instructions

1. Prepare the crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press mixture into a 9-inch pie pan.
Bake 8–10 minutes until lightly golden. Cool completely.

2. Make the coconut custard filling:

In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat until just simmering.
In a separate bowl, whisk egg yolks and cornstarch until smooth.
Slowly pour a small amount of hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla extract and shredded coconut.
Pour filling into cooled crust. Smooth the top. Chill for at least 4 hours or until set.

3. Make the whipped cream topping:

Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread or pipe over chilled pie.
Sprinkle with toasted coconut for garnish.

Tips & Variations

Extra coconut flavor: Use coconut milk for part of the milk in the custard.
Toasted coconut: Toast at 350°F (175°C) for 5–7 minutes until golden, stirring once.
Chocolate twist: Drizzle melted chocolate over whipped cream for a tropical chocolate-coconut pie.
Make ahead: Pie can be made a day ahead; store covered in refrigerator.

OTHER SOURCES

COCONUT CREAM PIE RECIPE INGREDIENTS

2 2/3 c. coconut (flaked or shredded)
2 c. milk
3 eggs (separated)
2 tbsp. cornstarch
3 tbsp. butter
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
1 8 or 9 inch baked pie shell

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut. Pour into pie shell.

Beat egg whites till frothy. Add cream of tartar and continue beating until stiff. Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie. Sprinkle with remaining coconut. Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing. Enjoy !

VIDEO:

MOM'S COCONUT CREAM PIE

Ah, Mom’s Coconut Cream Pie — the nostalgic, old-fashioned version that tastes like home. 🥥🥧❤️
This pie is creamy, sweet, and comforting, with a homemade custard filling, flaky crust, and billowy whipped topping. It’s the kind of dessert that brings back memories of Sunday dinners, holidays, and cozy kitchen afternoons.

Here’s the long, classic, made-from-scratch recipe — just like Mom would make it.

🥥 Mom’s Coconut Cream Pie

🍰 Ingredients

🥧 For the Pie Crust:

1 (9-inch) pie shell, baked and cooled
(Use homemade or a high-quality frozen one — Mom usually used whatever she had on hand!)

🥥 For the Coconut Filling:

¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
1 cup coconut milk (or use 3 cups milk total if you prefer milder coconut flavor)
4 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

🍦 For the Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup toasted coconut flakes, for garnish

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

If using an unbaked pie shell, prick the bottom with a fork and bake at 375°F (190°C) for 10–12 minutes, or until golden.
Cool completely before adding the filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Slowly whisk in the milk and coconut milk until smooth.
Cook over medium heat, stirring constantly, until the mixture starts to steam and thicken slightly.
In a separate bowl, whisk the egg yolks.
Gradually pour about ½ cup of the hot milk mixture into the yolks, whisking constantly (this tempers the eggs).
Pour the tempered yolk mixture back into the saucepan.
Continue to cook over medium heat, whisking constantly, until thick and bubbling — about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.

Step 3: Assemble and Chill

Pour the hot filling into the baked pie shell.
Smooth the top and cover the surface directly with plastic wrap to prevent a skin from forming.
Chill in the refrigerator for at least 4 hours, or until firm and cold.

Step 4: Whipped Cream Topping

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Toast the ½ cup coconut flakes in a dry skillet over medium-low heat until golden, stirring often (about 5 minutes).
Sprinkle the toasted coconut over the whipped cream.

🥧 Serving Tips

Chill the pie thoroughly before slicing so it sets beautifully.
Use a sharp knife dipped in warm water for clean, neat slices.
Serve with extra toasted coconut or a drizzle of caramel sauce for a special touch.

💡 Mom’s Secrets & Tips

Homemade crust = magic. The buttery, flaky crust makes all the difference.
Don’t rush the custard. Stir it gently and patiently — thick, silky filling is worth it.
Always toast the coconut. It adds a nutty flavor and irresistible crunch.
Overnight chilling makes the pie even better — the flavors meld and the texture firms up perfectly.

🧾 Quick Recipe Card

Mom’s Coconut Cream Pie
🥥 Creamy coconut custard
🧈 Buttery baked crust
🍦 Fluffy whipped cream & toasted coconut topping
Chill 4 hrs → slice cold → enjoy a taste of home

COCONUT CREAM PIE RECIPE 5

Here’s a longer, classic, and beautifully detailed Coconut Cream Pie recipe — the kind you’d expect from an old-fashioned bakery. 🥥🥧

It’s creamy, rich, and loaded with tropical coconut flavor, with a buttery crust and billowy whipped cream topping. Perfect for holidays, family dinners, or any time you want to impress.

🥥 Homemade Coconut Cream Pie

✨ Overview

Coconut Cream Pie is a timeless dessert that combines a flaky pie crust, silky coconut custard, and fresh whipped cream. Each bite gives you a balance of creamy, toasty, and buttery textures — a true comfort classic with a tropical twist.

🧺 Ingredients

🥧 For the Pie Crust:

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

3–4 tablespoons ice water

(You can also use a store-bought 9-inch pie crust if preferred.)

🥥 For the Coconut Filling:

1 can (13.5 oz) coconut milk

1 cup whole milk (or half-and-half for extra richness)

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

1 ½ cups sweetened shredded coconut, divided (1 cup for filling, ½ cup for topping)

🍦 For the Whipped Cream Topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

In a large bowl, mix flour and salt. Cut in the cold butter with a pastry blender or fork until crumbly — pea-sized bits of butter are perfect.

Sprinkle in ice water, 1 tablespoon at a time, mixing until dough comes together.

Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan.

Trim and crimp the edges, then blind bake:

Line crust with parchment and fill with pie weights or beans.

Bake at 375°F (190°C) for 15 minutes, remove weights, then bake 10 minutes more until golden.

Cool completely before filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.

Gradually whisk in coconut milk and whole milk until smooth.

In a small bowl, beat egg yolks.

Heat the milk mixture over medium heat, stirring constantly until warm (not boiling).

Slowly pour about ½ cup of the warm mixture into the yolks, whisking constantly to temper them.

Return the tempered yolk mixture to the saucepan.

Continue cooking over medium heat, stirring constantly, until the mixture thickens and starts to bubble — about 5–7 minutes.

Remove from heat and stir in butter, vanilla extract, and 1 cup shredded coconut.

Pour the hot filling into the cooled crust and smooth the top.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly against the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set.

Step 4: Make the Whipped Cream Topping

In a cold bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.

Spread or pipe the whipped cream evenly over the chilled pie.

Toast the remaining ½ cup of coconut flakes in a dry skillet over low heat until golden brown.

Sprinkle the toasted coconut evenly on top of the whipped cream.

🍰 Serving Tips

Serve cold for the creamiest texture.

Slice with a sharp knife dipped in warm water for clean cuts.

Garnish with extra coconut flakes or even white chocolate curls for elegance.

💡 Pro Tips

For extra flavor, add a splash of coconut extract to the filling.

If you love caramel, drizzle salted caramel sauce on top of the whipped cream before serving.

For a no-bake version, use a graham cracker crust and chill the filling instead of baking the crust.

The pie keeps in the refrigerator for up to 3 days, covered loosely with plastic wrap.

🧾 Quick Recipe Summary

Classic Coconut Cream Pie

🥧 Flaky crust

🥥 Creamy coconut custard made with coconut milk

🍦 Topped with whipped cream and toasted coconut

Chill for 4 hours → slice cold → serve and enjoy tropical bliss!

COCONUT CARAMEL CREAM PIE

Here’s a rich, tropical, and irresistibly smooth dessert: Coconut Caramel Cream Pie! 🥥🥧✨
This pie combines the deep sweetness of caramel with the creamy texture of coconut custard — all in a flaky crust. It’s a show-stopper for any gathering or Sunday treat.

🥥 Coconut Caramel Cream Pie

🍮 Ingredients

For the crust:

1 (9-inch) prebaked pie crust (homemade or store-bought)
(Graham cracker or pastry crust both work great)

For the caramel layer:

½ cup caramel sauce (homemade or store-bought)
½ teaspoon sea salt (optional, for salted caramel lovers)

For the coconut cream filling:

1 can (13.5 oz) coconut milk
1 cup whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted coconut flakes (for garnish)
Drizzle of caramel sauce (optional)

👩‍🍳 Instructions

Step 1: Prepare the crust

Bake your crust (if needed) and let it cool completely.
Spread a thin layer of caramel sauce evenly on the bottom.
Sprinkle lightly with sea salt (optional) and chill while making the filling.

Step 2: Make the coconut cream filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in coconut milk and whole milk until smooth.
In a separate bowl, lightly beat the egg yolks.
Slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly (to temper).
Return the tempered yolk mixture to the saucepan and cook over medium heat, stirring constantly until thick and bubbling (about 5–7 minutes).
Remove from heat; stir in butter, vanilla, and shredded coconut.

Step 3: Assemble the pie

Pour the coconut filling over the caramel-coated crust.
Smooth the top, cover with plastic wrap (press it directly onto the surface), and refrigerate for at least 4 hours, or until set.

Step 4: Make the whipped cream topping

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe over the chilled pie.
Garnish with toasted coconut flakes and a drizzle of caramel sauce.

🍰 Serving Tip

Chill before slicing for clean cuts.
Serve with an extra drizzle of caramel or a sprinkle of sea salt for contrast.

💡 Variations

Add chopped macadamia nuts or pecans between the caramel and filling for crunch.
Use dulce de leche instead of caramel for a richer, milkier sweetness.
For a lighter version, use coconut whipped cream on top.

🧾 Quick Recipe Card

Coconut Caramel Cream Pie
🥥 Flaky crust + caramel layer
🍮 Creamy coconut custard filling
🍦 Whipped cream, toasted coconut, caramel drizzle
Chill 4 hrs → slice → serve cold and enjoy!