Coconut Cream Pie



As it’s summer, my sister is home from boarding school which means her bossiness and sassiness is in full swing.

I was initially going to make some crunchy caramel popcorn (which i’ll upload soon) but was ordered (yes, ordered) to make a coconut cream pie for my doting sister. Lovely.


Coconut isn’t my favourite flavour but the custard filling and hand-whipped cream are irresistable. Make sure to buy a good store-bought pie shell or if you’re brave enough, make your own.


Also make sure to keep an eye on the coconut flakes as they burn quicker than you think. Enjoy!DSC_0240



  • 1 deep dish pie shell (baked & cooled)
  • ¾ cup + 1 cup heavy double cream
  • ¾ cup whole milk
  • 2 eggs + 1 yolk (beaten)
  • ¾ cups granulated sugar
  • 1 can coconut milk (13.5 oz / 400 ml)
  • ½ cup corn starch
  • 1 cup + 1/4 cup coconut flakes
  • 2 tbsp powdered sugar


  1. Combine the ¾ cup cream, milk, eggs, sugar, coconut milk and corn starch in a large microwave-safe bowl
  2. Heat for one minute at a time on high, mixing after each minute until a thick custard texture appears (5-7 mins)
  3. Add the cup of flakes and pour custard into the pie shell
  4. Refrigerate for at least 2 hours
  5. Bake the flakes on a baking sheet for 4-6 minutes at 175°C (350°F). Set aside
  6. Whip the cup of cream until soft peaks form
  7. Add the powdered sugar and continue whipping until stiff peaks form
  8. Spread the cream over the coconut custard and sprinkle over the coconut flakes
  9. Keep refrigerated


2 thoughts on “Coconut Cream Pie

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