🥥🥧 Coconut Cream Pie – Silky, Sweet & Pure Coconut Bliss! 🌴✨

Ready in: ~3 hours 30 minutes (including chilling)
Serves: 8 slices of creamy paradise

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🛒 Ingredients

For the Crust:

• 1 pre-baked 9-inch pie crust

For the Coconut Custard Filling:

• 2 cups whole milk

• 1 cup canned coconut milk

• ¾ cup granulated sugar

• ¼ cup cornstarch

• 4 large egg yolks

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut

• 2 tbsp unsalted butter

For the Whipped Topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• ¼ cup toasted shredded coconut (for garnish)

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👩‍🍳 Instructions

1️⃣ Make the Coconut Custard

In a medium saucepan over medium heat, whisk together:

• Whole milk

• Coconut milk

• Sugar

• Cornstarch

Cook while stirring until the mixture begins to thicken.

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2️⃣ Temper the Egg Yolks

In a separate bowl, lightly whisk the egg yolks.
Slowly add a bit of the hot milk mixture to the yolks (to temper), whisking constantly.
Then, stir the yolks back into the saucepan and cook for another 2 minutes, stirring until thick and creamy.

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3️⃣ Finish the Filling

Remove from heat and stir in:

• Vanilla extract

• Butter

• Shredded coconut

Pour the warm custard into the pre-baked pie crust and smooth the top.
Cover and chill for at least 3 hours, or until fully set.

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4️⃣ Make the Whipped Topping

In a cold mixing bowl, whip together:

• Heavy cream

• Powdered sugar

• Vanilla extract

Beat until stiff peaks form. Spread evenly over the chilled coconut custard.

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5️⃣ Garnish & Serve

Sprinkle the top with toasted shredded coconut for a golden, nutty finish.

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💡 Pro Tip

Lightly toasting the shredded coconut enhances the flavor and adds crunchy texture. Just spread it on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring halfway.

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