Summer Coconut Cream Pie Dessert Recipe

There's something about a cool, creamy slice of coconut cream pie that just tastes like summer. With its buttery crust, luscious coconut custard, and fluffy whipped topping, this dessert is a tropical escape you can enjoy from your own kitchen.

this Recipe

I first made this pie for a backyard BBQ on one of those hot July afternoons, and let me tell you—it vanished in minutes. Since then, it’s become a seasonal staple, beloved for its chilled texture, sweet coconut flavor, and crowd-pleasing appeal. It’s quick to make ahead and even better the next day, making it perfect for family gatherings, potlucks, or just a quiet evening treat.

Let’s dive into what makes this Summer Coconut Cream Pie Dessert a warm-weather favorite.

Why You’ll Love This Summer Coconut Cream Pie Dessert

Say hello to your new go-to summer dessert. This coconut cream pie isn't just delicious—it's refreshingly simple, incredibly satisfying, and endlessly adaptable.

First off, it’s ideal for warm weather. Since it’s served chilled, it offers a much-needed cool-down after a hot meal. The creamy coconut custard and whipped topping melt together in each bite, giving you that dreamy, melt-in-your-mouth sensation.

It’s also a breeze to make ahead. In fact, the pie benefits from a few hours in the fridge to set properly, so you can prep it in the morning (or even the night before) and forget about it until dessert time.

Budget-friendly ingredients make it a win for your wallet too. Nothing fancy here—just pantry staples like cornstarch, milk, eggs, and shredded coconut transformed into something decadent and satisfying.

And did I mention it’s a hit with all ages? From toddlers to grandparents, everyone loves the tropical twist this pie brings to the table. It’s comfort food with a sunny upgrade.

Now, let’s take a look at the ingredients you’ll need to make this dreamy pie come to life.

Ingredients Notes

The magic of this Summer Coconut Cream Pie Dessert lies in its simple components. Each ingredient brings a unique element to the table, from texture to flavor to structure.

The crust is your base, and you’ve got options here. A classic buttery pie crust lends a flaky contrast to the creamy filling, but a graham cracker crust works beautifully if you prefer a no-bake alternative. Either way, it creates the perfect vessel for the silky custard.

Coconut milk is the heart of the filling. Its natural richness and subtle sweetness give the custard its distinctive tropical flavor. Make sure you’re using full-fat canned coconut milk—not the kind from a carton—to get that luxurious texture.

Shredded sweetened coconut adds both flavor and texture. Toasting it beforehand deepens the flavor and adds a slightly chewy contrast to the smooth filling. Plus, it makes a beautiful garnish on top!

Egg yolks and cornstarch are key to creating a thick, creamy custard. The yolks provide richness while the cornstarch helps set the filling. Be sure to temper the eggs slowly to avoid scrambling them.

You’ll also want to have a hand mixer or stand mixer on hand for whipping the cream, along with a medium saucepan, whisk, and fine mesh strainer to keep your custard smooth and lump-free.

How To Make This Summer Coconut Cream Pie Dessert

Making this coconut cream pie is easier than you might think—and it comes together in a few simple steps.

Start by preparing your crust. If you’re using a traditional pie crust, blind-bake it until golden brown and set it aside to cool completely. If you’re going with a graham cracker crust, mix crushed graham crackers with melted butter and a bit of sugar, press it into your pie dish, and chill it in the fridge while you prepare the filling.

To make the custard, combine coconut milk, whole milk, and shredded coconut in a saucepan over medium heat. Heat the mixture until it just begins to steam, stirring frequently to prevent scorching. Meanwhile, whisk egg yolks, sugar, cornstarch, and a pinch of salt in a bowl until smooth and pale.

Temper the egg mixture by slowly pouring in about half a cup of the hot milk mixture while whisking constantly. Then return everything to the saucepan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract and a tablespoon of butter for added richness.

Pour the custard through a fine mesh strainer into the cooled crust, smoothing the top with a spatula. Cover with plastic wrap directly on the surface of the custard and refrigerate for at least 4 hours, preferably overnight, until fully set.

Just before serving, whip heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form. Spread or pipe it over the chilled custard, then sprinkle with toasted coconut flakes for that picture-perfect finish.

From start to finish, this recipe takes about 35 minutes of active prep and cooking time, plus chill time. It’s a great make-ahead dessert that tastes even better once it’s had time to rest and chill.

Storage Options

This coconut cream pie stores beautifully, which makes it a great candidate for making ahead or enjoying over a couple of days.

Keep any leftover pie covered with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days, though the crust may begin to soften after the second day.

If you want to make it in advance, consider preparing the crust and custard separately, then assembling the pie the day you plan to serve it. This helps preserve the texture of the crust.

Freezing isn’t ideal for this pie, as the custard can separate and lose its smooth consistency. However, you can freeze the unfilled crust or leftover whipped cream for future use.

To re-serve, simply pull the pie from the fridge about 10 minutes before serving to soften slightly and enhance the flavors. Avoid microwaving, as it will compromise the texture of the custard.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. With a few tweaks, you can customize it to fit your tastes, dietary needs, or whatever ingredients you have on hand.

For a dairy-free version, use almond or oat milk in place of the whole milk and substitute a plant-based butter and whipped topping. Make sure your crust is also dairy-free if you're going that route.

Not a fan of traditional crust? Try it with a cookie crust made from vanilla wafers or shortbread cookies. The sweetness pairs wonderfully with the coconut custard.

Want to make it even more tropical? Add a layer of crushed pineapple between the crust and custard, or fold chopped mango into the whipped topping for a fruity twist.

If you’re feeling adventurous, incorporate a splash of rum or coconut liqueur into the custard for a grown-up version that’s perfect for summer parties.

No matter how you customize it, this Summer Coconut Cream Pie Dessert is a sunshine-filled treat that’s sure to become a seasonal favorite. Don’t be afraid to experiment—half the fun is making it your own!

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