This stellar version of Coconut Cream Pie includes a coconut custard and coconut whipped cream before being finished with a layer of toasted flakes. Coconut can be divisive, but have you ever eaten this creamy pie before?
The best part about this recipe is that the pastry avoids dairy, making it perfectly acceptable to vegans and if you prefer coconut whipped cream than this could be a vegans dream come true (making eggless custard also necessary, however).
I have tried and failed multiple times to make coconut whipped cream...there is magic and it's a unicorn that I can't seem to find. If you know how to follow the countless recipes online then give this a go, though I have been told that the whipped cream on top is perfect and coconut whipped cream would make it too coconutty (is there such a thing?!!).
Why you'll love this
Flaky pastry base
The flaky pastry holds in our beautiful custard and whipped cream topping perfectly!
Coconut custard
Sweet and full of layers of coconut flavor make this custard rich without being overwhelming.
Ingredients and substitutions for Coconut Cream Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ’s section as to a the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Coconut milk: The base of that creamy coconut center is the coconut milk which doesn't just add rich flavor but also creaminess to the custard.
- Egg yolks: They help give a deep custard flavor to our pudding and contribute to the velvety texture with no recommendations for substitutions here.
- Sugar: Superfine or caster sugar works best in the coconut filling as it dissoves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our custard that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Coconut flakes:
Equipment needed to make this
Mixing bowl: You’ll need a medium mixing bowl for both the pastry and the pudding before cooking it.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Saucepan: A small or medium saucepan will help you cook the pudding to thicken for that filling.
Hand or stand mixer: To whip the cream, though this can be done by hand.
FAQ’s for the best Coconut Cream Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
How do I avoid a runny coconut custard filling in my pie?
The key here is to use cornstarch or flour which helps thicken the custard up and keep it that way once it has cooled. Both cornstarch and flour need to be heated to 60C/140F to effectively activate that thickening power. As your liquid simmers, you will notice the texture of your filling go from a thick coconut milk to a pudding texture. Big thanks for this information goes to Nicole for a thorough article all about thickeners!
Can I toast the coconut flakes in advance?
The coconut can be toasted up to a week in advance and kept in an airtight container. To toast, preheat the oven to 100°C/210F and place the coconut on a tray, lightly covering the base, bake in the oven for approximately 10 minutes or until golden on the edges.
More pie recipes you’ll enjoy
Chocolate Pudding Pie
Cereal Pie
Key Lime Pie
Coconut Cream Pie
Recipe by Roamingtaste
Serves 10
Ingredients:
Dough
150 grams / 1 ¼ cups plain flour
Pinch of salt
110 grams / 3.9 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Coconut Custard
400 milliliters / 1 ⅔ cups + 1 teaspoon coconut milk
4 egg yolks
100 grams / ½ cup superfine/caster sugar
35 grams / ⅓ cup cornstarch
Cream
400 mililiters can coconut cream or 300 milliliters heavy cream, chilled
25 grams / ¼ cup confectioner's/icing sugar
Topping
17 grams / ¼ cup flaked coconut, toasted
Directions:
For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
Shape your edges by holding your index finger against the inside edge of the pastry and press the outer edges in a V shape on the outer edge.
Return the dough to the fridge for 20 minutes to cool.
Remove, pierce with a fork all over.
Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
Remove and brush over 2 tablespoons egg white) whilst hot.
Set aside to cool completely.
For the coconut custard filling, heat the coconut milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
Meanwhile, place the sugar and egg yolks into a bowl and whisk until pale and combined.
Sift the cornflour into the eggs and whisk until well combined and smooth.
Slowly add in ¼ of the milk to the yolk mixture and whisk to combine until smooth.
Repeat with the hot milk in batches until it has all been added to the yolk mixture and it is smooth.
Pour the custard into the saucepan and place on medium heat whisking as the custard thickens to ensure it remains smooth and doesn’t burn to the bottom or sides of your saucepan.
Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
Place in the fridge to chill for at least 3 hours or preferably overnight.
Whip the cream until soft peaks and spread evenly over the top.
Garnish with the shredded toasted coconut.
Serve.
Print
Coconut Cream Pie
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: + chill time 5 hours 30 minutes
- Yield: Serves 10
- Category: Pies & Tarts
Description
Flaky light pastry filled with a homemade coconut custard that comes together quickly all topped with coconut whipped cream (or regular whipped cream) for a classic coconut cream pie.
Ingredients
Dough
150 grams / 1 ¼ cups plain flour
Pinch of salt
110 grams / 3.9 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Coconut Custard
400 milliliters / 1 ⅔ cups + 1 teaspoon coconut milk
4 egg yolks
100 grams / ½ cup superfine/caster sugar
35 grams / ⅓ cup cornstarch
Cream
400 mililiters can coconut cream or 300 milliliters heavy cream, chilled
25 grams / ¼ cup confectioner's/icing sugar
Topping
17 grams / ¼ cup flaked coconut, toasted
Instructions
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
- Shape your edges by holding your index finger against the inside edge of the pastry and press the outer edges in a V shape on the outer edge.
- Return the dough to the fridge for 20 minutes to cool.
- Remove, pierce with a fork all over.
- Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and brush over 2 tablespoons egg white) whilst hot.
- Set aside to cool completely.
- For the coconut custard filling, heat the coconut milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
- Meanwhile, place the sugar and egg yolks into a bowl and whisk until pale and combined.
- Sift the cornflour into the eggs and whisk until well combined and smooth.
- Slowly add in ¼ of the milk to the yolk mixture and whisk to combine until smooth.
- Repeat with the hot milk in batches until it has all been added to the yolk mixture and it is smooth.
- Pour the custard into the saucepan and place on medium heat whisking as the custard thickens to ensure it remains smooth and doesn’t burn to the bottom or sides of your saucepan.
- Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
- Place in the fridge to chill for at least 3 hours or preferably overnight.
- Whip the cream until soft peaks and spread evenly over the top.
- Garnish with the shredded toasted coconut.
- Serve.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 422 calories per serve
Leave a Reply