This tropical coconut pie is cool, creamy, and packed with sunny island flavor. A crisp baked crust is filled with a smooth coconut custard enriched with cream cheese, folded with whipped cream, and studded with juicy pineapple. Finished with a generous layer of toasted coconut, this pie is light yet indulgent, refreshing yet comforting. It’s the kind of dessert that instantly feels special while still being very doable for home bakers.

Why You Will Love This Recipe

You’ll love this recipe because it delivers big tropical flavor without feeling heavy or overly sweet. The coconut custard is silky and rich, but folding in whipped cream keeps it airy and balanced. Pineapple adds freshness and a subtle tang that cuts through the creaminess, while toasted coconut brings texture and warmth. This pie is perfect for warm weather gatherings, holidays, or anytime you want a make-ahead dessert that looks impressive and slices beautifully. It’s approachable, adaptable, and always a crowd-pleaser.

Tropical Coconut Pie

Tropical coconut pie is the kind of dessert that instantly transports you. One bite, and you’re thinking about sunshine, warm breezes, and relaxed afternoons.

This recipe leans into classic coconut flavors while keeping the texture light and modern. It’s creamy without being dense, sweet without being overwhelming.

The base starts with a fully baked crust, which provides structure and contrast. A crisp crust is essential when working with a soft, chilled filling.

Using coconut milk as the base of the custard gives the pie its signature flavor. It’s fragrant, naturally rich, and pairs beautifully with vanilla.

Cornstarch thickens the custard gently, creating a smooth, sliceable filling instead of something stiff or gelatin-like.

Egg yolks add richness and color. When tempered properly, they create a custard that feels luxurious and balanced.

Cream cheese is blended into the cooled custard, adding body and a subtle tang. This step helps the filling hold its shape while keeping it creamy.

Pineapple brings brightness. Its natural acidity balances the sweetness and prevents the pie from tasting flat.

Whipped cream lightens everything. Folding it in carefully keeps the filling airy and soft instead of heavy.

Toasted coconut on top isn’t just garnish. It adds aroma, crunch, and a warm, nutty note that complements the chilled filling.

This pie is ideal for making ahead. A few hours in the refrigerator allows the flavors to meld and the texture to fully set.

Because it’s served cold, it’s especially refreshing in warmer months. It’s a welcome alternative to baked desserts.

The visual appeal is understated but inviting. Creamy filling, fluffy topping, and golden coconut speak for themselves.

It’s also flexible. You can adjust sweetness, add more fruit, or keep it purely coconut if you prefer.

If you’re looking for a dessert that feels indulgent yet refreshing, tropical coconut pie fits perfectly.

Servings & Time

Servings: 8 slices
Prep Time: 35 minutes
Cook Time: 25 minutes
Chill Time: 3–4 hours
Total Time: About 5 hours

Ingredients

Pie Base

1 fully baked 9-inch pie crust or shortcrust pastry shell

Coconut Custard Filling

2 cups coconut milk
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
2 large egg yolks
2 teaspoons vanilla extract

Creamy Coconut Layer

4 ounces cream cheese, softened
1 cup finely chopped pineapple
1 cup heavy whipping cream
3 teaspoons powdered sugar

Topping

Toasted coconut flakes, to taste

Instructions

Make sure your pie crust is fully baked and completely cooled before starting the filling.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the coconut milk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and just begins to bubble. Remove from heat.
In a separate bowl, lightly whisk the egg yolks. Slowly pour about half of the hot coconut mixture into the yolks while whisking constantly.
Pour the tempered egg mixture back into the saucepan. Return to medium heat and cook, stirring constantly, until gently bubbling and thick.
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and let cool completely.
Once cooled, whisk the softened cream cheese into the custard until smooth and fully incorporated.
Fold the chopped pineapple into the custard mixture.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold half of the whipped cream into the coconut custard to lighten it.
Spread the filling evenly into the cooled pie crust.
Top with the remaining whipped cream, spreading gently.
Sprinkle generously with toasted coconut.
Refrigerate for 3 to 4 hours until fully set before slicing and serving.

Tips

Coconut Milk: Use full-fat coconut milk for the creamiest texture.
Pineapple Prep: Drain pineapple well to avoid excess moisture.
Make-Ahead: This pie can be made a day in advance and stored chilled.
Flavor Boost: Add a little lime zest for extra tropical brightness.
Clean Slices: Wipe the knife between cuts for neat presentation.

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