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Tropical Coconut Pie

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.
Prep Time35 minutes
Cook Time25 minutes
Chilling Time4 hours
Total Time5 hours
Servings: 8

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.

Notes

  • 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.