Summer Coconut Cream Pie Dessert Recipe
This Summer Coconut Cream Pie Dessert Recipe is the perfect tropical treat made with creamy coconut milk, sweetened shredded coconut, and a buttery graham cracker crust. A must-have chilled dessert for warm days, it’s easy to prepare and guaranteed to please coconut lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 prepared graham cracker crust
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1 can (13.5 oz) full-fat coconut milk
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1 cup whole milk
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1/2 cup granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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4 large egg yolks
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
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1 cup heavy whipping cream (for topping)
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2 tbsp powdered sugar (for topping)
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Toasted coconut flakes (optional, for garnish)
Instructions
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In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt.
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In a small bowl, beat egg yolks.
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Heat milk mixture over medium heat until warm. Slowly whisk some into the egg yolks to temper, then return everything to the pan.
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Cook over medium heat, whisking constantly, until thickened (5–7 minutes).
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Remove from heat, stir in vanilla extract and shredded coconut.
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Pour filling into the graham cracker crust and smooth the top.
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Chill in the refrigerator for at least 4 hours, or until set.
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Before serving, whip the heavy cream with powdered sugar until stiff peaks form.
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Top pie with whipped cream and toasted coconut flakes if desired.
Notes
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Use chilled coconut milk for a richer texture.
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For a gluten-free version, use a gluten-free crust.
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Pie sets better when chilled overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 22 g
- Sodium: 190 mg
Find it online: https://katyrecipes.com/summer-coconut-cream-pie-dessert-recipe/