Condensed Milk Coconut Pie

Lush and decadent, condensed milk coconut pie is guaranteed to please! The coconut cream pie features a coconut crust and a creamy coconut custard filling, hidden under a whipped topping and toasted coconut flakes. It’s light, cool, and full of sweet flavor – perfect for summer!

Coconut pie recipe with condensed milk

This coconut pie is a coconut lover’s dream pie! A crunchy coconut crust is filled with a decadent, creamy coconut custard and topped with pillows of cream. It’s an insanely delicious pie that you won’t be able to get enough of!

When it comes to pie, my husband and I are big fans of cream pies like chocolate pie or peanut butter pie. I knew I had to add a coconut cream pie recipe to our collection. And after lots of testing, I came up with this show-stopper dessert.

Everyone loves a good dessert. So, serve this coconut pie recipe with condensed milk to your family and friends for a special occasion and any holiday. It’s definitely a crowd-pleaser and will disappear fast!

Ingredients

Check out the recipe card at the bottom of the page for specific measurements.

Coconut crust

Some coconut cream pie recipes call for regular pie crust and you can totally go down the route. I recommend trying Cyna’s easy 3-ingredient pie crust.

But as an avid coconut lover, I wanted coconut goodness in every bite and decided to create a coconut shortbread crust. It’s soooo good and crunchy! Here is what you’ll need:

• Shortbread cookies make up the base of the crust. You can also use vanilla wafers, graham crackers, or digestive biscuits.
• Coconut flakes: The great thing about using a pressed crust is that you can get some coconut into the crust really easily.
• Melted butter helps to hold the crumb mixture together and gives the crust a nice buttery flavor.

Filling

Moving on to the incredible coconut custard filling! It’s a double threat made with coconut milk and flakes plus condensed milk. And because we cook the yolks, you don’t have to worry about eating raw eggs.

• Coconut Milk infuses every bite with delicious coconut flavor. You need a 13.5 oz / 400 ml can full-fat unsweetened coconut milk, not coconut cream.
• Sweetened condensed milk lends the custard sweetness and velvety smoothness. You need one 14-oz can of full-fat condensed milk. I recommend Nestle/Carnation, Milk Maid, or Eagle Brand.
• Cornstarch helps to bind the filling together.
• Eggs + yolks: The recipe calls for 2 eggs and 2 egg yolks, which make the filling lush and rich. Use the extra egg whites to make these cute meringue kiss cookies.
• Butter imparts a rich, velvety mouthfeel and helps to stabilize the coconut custard cream.
• Flaked coconut adds some bite and texture to the filling. You can use sweetened or unsweetened flaked coconut. If you prefer a super silky custard, omit the shredded coconut.
• Vanilla extract enhances the other flavors. Be sure to use good quality, pure vanilla extract – it makes all the difference!

Whipped topping

The perfect coconut cream pie is piled with a mound of fluffy whipped cream topping! It’s super easy to make with an electric mixer or stand mixer.

• Heavy cream is beaten to fluffy perfection. Be sure to chill the cream very well. Otherwise, it won’t hold up.
• Powdered sugar sweetens and stabilizes the whipped cream.
• Vanilla extract: Once more, a splash of vanilla extract infuses the whipped topping with a delicious flavor.
• Coconut flakes are toasted golden brown and sprinkled on top for the perfect finishing touch.

Variations

• Pie crust: The pie also works well with a classic flaky pie crust. So, you can prepare a homemade pie crust or buy a 9-in deep-dish pie shell at the grocer.
• Softer filling: The recipe makes a silky custard filling that slices beautifully. However, feel free to add a tablespoon less cornstarch for a softer texture.
• Cool whip: Instead of sweetened whipped cream, top your coconut cream pie with cool whip.
• Chocolate: For a chocolate coconut cream pie, add 1 cup chocolate chips or chopped chocolate to the warm custard and have it melt in.
• Coconut extract: For that extra strong and deep coconut flavor, add 1 teaspoon coconut extract to the filling and another teaspoon to the whipped cream.
• Coconut rum: Another way to boost the coconut flavor is to cook the filling with 3 tbsp coconut rum.

Instructions

Make the crust

1. Preheat oven. Adjust the rack to the middle position and preheat your oven to 350°F / 180°C / gas mark 4.
2. Make coconut crust. Put the shortbread, flaked coconut, and melted butter into a food processor. Pulse until everything is finely ground. Then press the crumb mixture firmly into the bottom and up the sides of a deep-dish 9-in / 23 cm pie pan. The crust should be approximately 1/4 in / 6 mm thick.
3. Bake crust. Bake the crust for 15 minutes until golden brown. If the crust shrinks or cracks, press it back together and up the sides with the back of a spoon while it’s still hot. Set aside to cool.

Cook the filling

1. Dissolve cornstarch. Add the cornstarch, eggs, and yolks to a mixing bowl. Whisk until combined and you no longer see lumps of cornstarch.
2. Heat milks. Pour the coconut milk and sweetened condensed milk into a medium saucepan. Stirring frequently, bring to a boil over medium-high heat. Then turn off the heat.
3. Temper egg mixture. Whisking constantly, ladle 1 cup of the hot milk mixture into the egg mixture and stir well to combine. This heats the eggs gently without scrambling them.
4. Cook custard. Pour the tempered egg mixture back into the saucepan with the hot milk mixture. Switch to a wooden spoon and cook over medium-high heat, stirring continuously, until the mixture reaches a boil and thickens, about 2 to 3 minutes. The custard must boil for at least 30 seconds to fully thicken.
5. Finish custard. Remove the saucepan from the heat. Whisk in the shredded coconut, butter, and vanilla extract until fully incorporated.
6. Fill pie shell. Pour the coconut cream pie filling into the cooled pie crust. Smooth out the surface with a spoon or spatula. Press plastic wrap (cling film) directly onto the surface of the custard. This prevents a skin from forming.

Chill the pie

1. Refrigerate. Chill the pie in the fridge until firm, for at least 6 hours or overnight.

Mix the topping

1. Whip topping. Up to 3 hours before serving, add the heavy cream, powdered sugar, and vanilla extract to a cold bowl. Beat with an electric mixer (or stand mixer with the whip attachment) until stiff peaks form. Be careful not to overbeat the cream.
2. Garnish. Remove the plastic wrap (cling film). Top the pie with the whipped cream topping and sprinkle generously with toasted coconut flakes.

Serve

1. Serve. Enjoy the pie refrigerated!

Tips

• Separating eggs: Eggs separate easier when cold but mix better when at room temperature. If you have the time, divide them in advance.
• Watch closely while cooking the custard: A key to making the custard pie filling on the stovetop is that you want to whisk constantly. So don’t walk away while the custard cooks or you risk burning the bottom.
• Strain the filling: If you notice lumps of cornstarch or egg white in your coconut custard, strain it through a fine-mesh sieve. You want to do this step before stirring in the shredded coconut.
• Avoid a soggy bottom: The culprit of a soggy bottom and watery filling is not letting the components cool completely before assembling the pie. The pie shell and coconut custard need to cool properly before adding the whipped topping.
• Toasting coconut: The easiest and quickest way to toast coconut is to spread the flakes onto a baking sheet in an even layer. Then toast it at 325°F / 165°C / gas mark 3, frequently stirring, until golden and fragrant.
• Garnish: Instead of spreading the whipped cream, pipe swirls of whipped cream on the top of your pie.

Storage Instructions

• Store: Since this coconut pie recipe with condensed milk is a custard pie, it needs to be refrigerated. After making your pie, store it in the fridge for safe-keeping. Cover it loosely with aluminum foil or an upside-down pie plate (whichever you have handy), and it will last for up to 4 days.
• Freeze: You want to freeze the pie without the whipped cream topping. Chill the pie completely, then wrap in 2 layers of plastic wrap (cling film) and freeze. It should be good for up to 3 months in the freezer. Defrost in the refrigerator overnight prior to eating.

More cream pie recipes

• Chocolate Pie
• Butterscotch Pie
• Creamy Lemon Pie
• Key Lime Pie