Coconut Cream Paradise

Oh wow, Coconut Cream Paradise is pure bliss in every bite. It’s creamy, sweet, and full of that tropical coconut flavor we love. One slice and you’ll feel like you’re on a sunny beach.

I’ve made this for family dinners and special gatherings, and it’s always a hit. The smooth, rich filling with toasted coconut on top is just heavenly. And honestly, it’s so easy to put together.

You’ll love how each forkful melts in your mouth with a mix of creamy and crunchy textures. It’s like a vacation you can eat. I promise, you’ll be going back for seconds.

So, grab your coconut, cream, and crust. Let’s make this Coconut Cream Paradise and bring a taste of the tropics right to our table.

Why You’ll Love This Recipe

• Reader Favorite: As one reader exclaimed, “This is hands down the best coconut cream pie I’ve ever had!”
• Creamy & Decadent: The custard filling, made from coconut milk, whole milk, and egg yolks, is perfectly smooth and velvety.
• Flaky Pie Crust: The buttery, golden-brown pie crust adds the perfect crispiness to balance out the creamy filling.
• Tropical Flavor: Sweetened shredded coconut in both the custard and as a topping takes this dessert to the next level.
• Perfect for Any Occasion: Whether it’s a holiday, special dinner, or just because, this pie is sure to be a crowd-pleaser.
• Make-Ahead Friendly: This dessert can be prepared a day or two ahead of time, making it perfect for meal planning or entertaining.

Required Kitchen Tools

Here’s what you’ll need to make this Coconut Cream Paradise pie:

• Pie Dish: A 9-inch pie dish works perfectly for this recipe.
• Saucepan: You’ll need a medium saucepan for cooking the custard filling.
• Whisk: A whisk is essential to achieve the smooth, creamy texture of the custard.
• Mixing Bowls: For whisking the eggs and mixing ingredients.
• Electric Mixer or Hand Whisk: For whipping the cream topping.
• Cooling Rack: For letting the pie cool to perfection after baking.
• Measuring Cups & Spoons: Accurate measurements are key to ensuring the best flavor and texture.

Ingredients

Pie Crust:

• 1 pie crust (9 inches), prebaked – You can use a store-bought or homemade crust. If you make your own, ensure it’s baked until golden brown and fully cooled before adding the filling. The crust should be flaky yet sturdy enough to hold the rich custard filling.

Custard Filling:

• 3 cups coconut milk – Opt for full-fat coconut milk for the best flavor and creaminess.
• 1/2 cup whole milk – Balances the richness of the coconut milk and adds smoothness to the custard.
• 3/4 cup granulated sugar – Adds the perfect level of sweetness without overpowering the coconut flavor.
• 1/3 cup cornstarch – This acts as a thickening agent, giving the custard its perfectly smooth texture.
• 1/4 teaspoon salt – Enhances the sweetness and helps balance the flavors.
• 4 large egg yolks – The egg yolks provide richness and help set the custard as it cools.
• 2 tablespoons unsalted butter – This adds an extra level of creaminess to the filling and gives it a silky texture.
• 1/2 teaspoon pure vanilla extract – Adds depth of flavor and complements the coconut.
• 1 cup sweetened shredded coconut – For a rich coconut flavor and texture that bursts in every bite.

Whipped Cream Topping:

• 1 cup heavy cream – The base of the fluffy whipped cream topping.
• 2 tablespoons confectioners’ sugar – Lightly sweetens the whipped cream, making it the perfect finish for the pie.
• 1/2 teaspoon pure vanilla extract – Enhances the flavor of the whipped cream.

Garnish:

• Toasted coconut flakes – These add a crunchy, golden topping and extra coconut flavor that’s irresistible.

Step-by-Step Instructions

1. Prebake the Pie Crust

Begin by prebaking the pie crust to ensure it’s golden and crispy. You can either use a store-bought pie crust or make your own. If you’re using a homemade crust, roll it out and fit it into a 9-inch pie dish. Then, bake it at 375°F (190°C) for about 10-12 minutes or until golden brown. Let it cool completely on a wire rack before filling it.

2. Make the Custard Filling

In a medium saucepan, combine the coconut milk, whole milk, granulated sugar, and salt. Stir everything together over medium heat and bring it to a gentle simmer. Be careful not to let it boil. While the milk mixture is heating, whisk together the egg yolks in a separate bowl.

Once the milk mixture starts to simmer, ladle a small amount of the hot liquid into the egg yolks while whisking constantly. This process, known as tempering, prevents the eggs from curdling. Gradually add the rest of the hot liquid to the egg yolks, whisking the entire time. Then, return the mixture to the saucepan.

Cook the mixture over medium heat, whisking constantly, until it thickens. This usually takes about 5-7 minutes. The custard should coat the back of a spoon and hold its shape. Once thickened, remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut.

Transfer the custard filling to a bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate it for at least 2 hours to allow it to set fully.

3. Prepare the Whipped Cream Topping

While the custard is chilling, you can prepare the whipped cream topping. In a mixing bowl, combine the heavy cream, confectioners’ sugar, and vanilla extract. Using an electric mixer or a hand whisk, whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip, as this can cause the cream to become too stiff.

Once the whipped cream is ready, refrigerate it until you’re ready to serve the pie.

4. Assemble the Coconut Cream Paradise Pie

Once the custard has cooled and set, give it a good stir to smooth it out. Spoon the custard into the prebaked pie crust, spreading it out evenly. Be generous with the filling — the custard should form a thick layer on top of the crust.

Top the pie with the whipped cream, spreading it evenly over the custard. Use a spatula or the back of a spoon to smooth the whipped cream, or you can pipe it on for a more decorative effect.

5. Garnish the Pie

For the perfect finishing touch, sprinkle the top of the whipped cream with toasted coconut flakes. To toast the coconut, simply place it in a dry skillet over medium heat and stir occasionally until it turns golden brown. Be sure to watch it closely as coconut can burn quickly.

6. Chill and Serve

Let the pie chill in the refrigerator for at least 2 hours before serving to allow the custard to fully set and the flavors to meld together. Once chilled, slice into generous portions and serve with a side of tropical flair!

How to Serve Coconut Cream Paradise

This Coconut Cream Paradise pie is an indulgent treat that can be served in various ways:

• As a Showstopper Dessert: Serve this pie as the finale to a tropical-themed dinner, a holiday feast, or any special gathering.
• With Fresh Fruit: Add a side of fresh fruit like pineapple, mango, or berries for a refreshing contrast to the rich pie.
• Topped with Extra Whipped Cream: For those who can never have enough whipped cream, add an extra dollop on each slice.
• In Mini Portions: If you’re serving a crowd, consider making mini versions of this pie in individual tart pans.

Storing Coconut Cream Paradise Pie

This pie can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover the pie with plastic wrap or store it in an airtight container to prevent it from drying out.

• Leftovers: Store leftover pie in the refrigerator for up to 3 days. The pie should be covered to maintain freshness. While the pie is best enjoyed within a day or two, it will still taste great for a few days afterward.

Nutrition Information

Per Serving (1 slice, assuming 8 servings total)

Nutrient	Amount
Calories	410
Total Fat	28g
Saturated Fat	19g
Cholesterol	125mg
Sodium	160mg
Total Carbohydrates	44g
Dietary Fiber	2g
Sugars	30g
Protein	5g

Conclusion

Coconut Cream Paradise is a dessert that brings the tropical vibes straight to your table. The rich, creamy coconut custard paired with the buttery pie crust and topped with fluffy whipped cream is a treat that’s impossible to resist. Whether you’re celebrating a special occasion or simply treating yourself, this coconut cream pie will transport you straight to a paradise of flavor. So, grab your ingredients and get ready to bake the best coconut cream pie you’ve ever tasted!

FAQs

Yes! You can prepare the pie up to 24 hours in advance. Keep it covered in the refrigerator until serving to maintain freshness.

A buttery graham cracker crust is the most popular choice, but you can also use a shortbread cookie crust or even a chocolate crust for a twist.

Yes, canned coconut milk works great for a richer coconut flavor. Just be sure to use full-fat for the best texture.

Make sure to cook the filling until it thickens properly. It should coat the back of a spoon before removing it from the heat.

It’s best enjoyed fresh, but you can freeze it for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge before serving.

Yes! Lightly toasting shredded coconut before sprinkling it on top adds a wonderful crunch and flavor.

Absolutely. Use coconut milk and dairy-free whipped topping, and swap butter for a vegan alternative.