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To make a delicious toasted coconut cream pie, you’ll need these ingredients: - 1 ½ cups shredded coconut, unsweetened - 1 pre-baked 9-inch pie crust (store-bought or homemade) - 1 cup whole milk - 1 cup coconut milk - ¾ cup granulated sugar - ¼ cup cornstarch - 3 large egg yolks - 2 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - ½ teaspoon salt - Whipped cream, for topping - Toasted coconut flakes, for garnish If you don’t have an ingredient, there are easy swaps. For the pie crust, you can use a graham cracker crust. This adds a nice crunch. If you want dairy-free, use almond milk or oat milk instead of whole milk. You can swap granulated sugar with coconut sugar for a richer taste. For a lighter option, use egg substitutes for the yolks. These substitutions keep the pie tasty and fun! Here are some quick conversions for your ingredients: - 1 cup = 240 ml - ½ cup = 120 ml - ¼ cup = 60 ml - 1 tablespoon = 15 ml - 1 teaspoon = 5 ml Using these conversions helps when you need smaller amounts or different measurements. Cooking is all about making it work for you! {{ingredient_image_1}} To get that rich flavor, we start with the coconut. Set your oven to 350°F (175°C). Grab a baking sheet and spread ½ cup of shredded coconut in an even layer. Pop it in the oven for about 5-7 minutes. Keep an eye on it! Stir every few minutes until it turns golden brown. Once it is toasted, take it out and let it cool. This step adds a nice crunch and depth to your pie. Next, we’ll make the custard. In a medium saucepan, mix the sugar, cornstarch, and salt. Then, slowly whisk in 1 cup of whole milk and 1 cup of coconut milk. Stir until it’s smooth. Now, add 3 large egg yolks and mix well. Place the saucepan on medium heat. Stir constantly as the mixture heats up. In about 5-10 minutes, it will thicken and bubble. This means it's done! Remove it from the heat. Add 2 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract. Stir until everything melts together. Finally, fold in the toasted coconut, but save some for the top later. Now, let’s put it all together. Pour the rich custard into your pre-baked pie crust. Smooth the top with a spatula. Cover the pie with plastic wrap, but don’t let it touch the filling. This keeps a skin from forming on top. Place the pie in the fridge for at least 4 hours, or until it sets completely. After it’s firm, it’s ready for whipped cream and more toasted coconut on top. Enjoy your delicious toasted coconut cream pie! To make the best coconut custard, use fresh ingredients. Whole milk and coconut milk give rich flavor. Whisk the sugar, cornstarch, and salt in your pot first. This helps avoid lumps. Gradually add the milk while whisking. This keeps everything smooth. Cook over medium heat, stirring all the time. Watch for it to thicken and bubble. This step should take around 5-10 minutes. Don’t rush it; patience is key. Once thick, remove from heat and add butter and vanilla. The custard should be creamy and flavorful. Toasting coconut adds a deep flavor. Spread shredded coconut on a baking sheet. Make sure it’s even for best results. Bake at 350°F (175°C) for about 5-7 minutes. Stir it halfway through to avoid burning. Keep an eye on it; it can go from golden to burnt quickly. Once done, let it cool before adding to your custard. This toasted coconut makes your pie shine. You can prepare the pie a day in advance. This allows the flavors to develop. After assembling the pie, cover it with plastic wrap. Make sure the wrap does not touch the filling. This prevents a skin from forming. Store it in the fridge. Just before serving, add whipped cream and toasted coconut on top. This keeps the pie fresh and tasty for your guests. Enjoy making it ahead of time! Pro Tips Perfectly Toasted Coconut: Keep a close eye on the coconut while toasting, as it can go from golden to burnt quickly. Stirring occasionally helps achieve an even color. Preventing a Skin: When refrigerating the custard pie, cover it with plastic wrap, ensuring it doesn't touch the filling. This will prevent a skin from forming on the surface. Whipped Cream Tips: For perfectly stable whipped cream, chill your mixing bowl and beaters beforehand. This will help the cream whip up faster and hold its shape longer. Serving Suggestions: For an extra touch of flavor, consider serving with a drizzle of caramel sauce or a sprinkle of lime zest to enhance the tropical taste. {{image_2}} You can easily turn your toasted coconut cream pie into a chocolate delight. Start by mixing ½ cup of cocoa powder into the sugar and cornstarch when you make the custard. This adds rich chocolate flavor. You can also mix in some chocolate chips with the toasted coconut for extra texture. Top it with whipped cream and toasted coconut flakes, just like the classic version. This twist keeps the original pie's charm while adding a chocolatey kick. If you want a dairy-free pie, swap the whole milk with almond milk or oat milk. Use coconut milk for a rich taste, as in the original recipe. For the custard, replace the butter with coconut oil or vegan butter. This keeps the pie creamy without dairy. Make sure to check the labels when buying your ingredients to ensure they are completely dairy-free. To make your pie more tropical, add fresh fruit. Mix in chunks of pineapple or mango with the toasted coconut before pouring it into the crust. You can also infuse the custard with lime zest for a citrusy twist. This adds a refreshing taste that pairs well with the coconut. Don't shy away from experimenting with other tropical fruits, like passion fruit or papaya, to create your own unique version! To keep your toasted coconut cream pie fresh, cover it well. Use plastic wrap or aluminum foil. This helps stop the pie from drying out. Store it in the fridge for up to four days. Always keep it chilled until ready to serve. If you notice any moisture, dab it with a paper towel before serving to keep the crust crispy. You can freeze this pie for later. First, let it cool completely in the fridge. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double layer keeps the pie safe from ice crystals. You can freeze it for up to two months. When ready to eat, thaw it in the fridge overnight. If you want to serve the pie warm, do so with care. Place slices on a plate and cover them lightly with foil. Heat them in a 350°F (175°C) oven for about 10-15 minutes. This warms the custard without cooking it further. Avoid the microwave, as it can make the pie soggy. Enjoy your delicious pie fresh! The best type of pie crust for toasted coconut cream pie is a pre-baked 9-inch pie crust. You can use store-bought or homemade crust. A buttery, flaky crust pairs well with the creamy filling. A graham cracker crust is also a tasty choice. It adds a nice crunch and sweetness. Yes, you can use sweetened coconut. It will add more sweetness to the pie. However, this might change the flavor balance. If you like a sweeter pie, go for it! Just remember to adjust the sugar in the recipe if needed. Unsweetened coconut lets the filling shine more. You can store the toasted coconut cream pie in the fridge for up to four days. Make sure to cover it well with plastic wrap. This keeps it fresh and safe from odors. If you want to keep it longer, you can freeze it for up to two months. Just thaw in the fridge before serving. You learned the key steps for making a delicious toasted coconut cream pie. We covered the ingredients, cooking methods, and helpful tips. Don’t forget the fun variations, like chocolate or tropical flavors. Good storage is key for keeping your pie fresh, too. As you try this recipe, remember to experiment and enjoy the process. Your pie will impress everyone! Happy baking!

Toasted Coconut Cream Pie

A delicious pie filled with creamy coconut custard and topped with whipped cream and toasted coconut flakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups shredded coconut, unsweetened
  • 1 9-inch pie crust pre-baked (store-bought or homemade)
  • 1 cup whole milk
  • 1 cup coconut milk
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon salt
  • to taste whipped cream, for topping
  • to taste toasted coconut flakes, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Spread ½ cup of the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Remove and let cool.
  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Add the egg yolks and stir until everything is well combined.
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-10 minutes. Once thickened, remove from heat.
  • Stir in the unsalted butter and vanilla extract until completely melted and incorporated. Then, fold in the toasted coconut (reserving some for garnish).
  • Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap, making sure it doesn’t touch the filling, and refrigerate for at least 4 hours, or until fully set.
  • Once the pie is set, remove it from the refrigerator. Top generously with whipped cream and sprinkle the reserved toasted coconut flakes on top for garnish.

Notes

Serve with a sprig of mint or a small tropical fruit slice for added color.
Keyword coconut, dessert, pie