Summer Coconut Cream Pie Dessert Recipe
This Summer Coconut Cream Pie Dessert Recipe features a luscious coconut custard filling in a buttery crust, topped with fluffy whipped cream for a refreshing and tropical treat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 pre-baked pie crust (graham cracker or traditional)
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1 cup coconut milk
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1 cup heavy cream
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1 cup shredded coconut (sweetened or unsweetened)
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3/4 cup sugar
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1/4 cup cornstarch
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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4 large egg yolks
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Whipped cream for topping
Instructions
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In a medium saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
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Stir constantly until the mixture thickens, about 5-7 minutes.
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Whisk the egg yolks in a bowl, then gradually add a bit of the hot mixture to temper the eggs. Slowly stir the egg mixture back into the saucepan.
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Continue to cook and stir for another 2-3 minutes until very thick.
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Remove from heat, stir in vanilla extract, and fold in the shredded coconut.
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Pour the filling into the prepared pie crust and smooth the top.
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Let cool to room temperature, then refrigerate for at least 4 hours.
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Once chilled, top with freshly whipped cream and additional shredded coconut for garnish before serving.
Notes
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For a more pronounced coconut flavor, toast the shredded coconut before folding it into the filling.
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This pie can be made the day before for easier preparation.
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Garnish with toasted coconut for extra texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 120 mg