Summer Coconut Cream Pie Dessert Recipe
This Summer Coconut Cream Pie Dessert Recipe is a refreshing, tropical treat made with creamy coconut filling, flaky crust, and whipped topping. Perfect for summer gatherings or easy weeknight desserts, it’s a no-bake pie that bursts with coconut flavor. Made with simple ingredients, this coconut cream pie will be your go-to chilled dessert during hot weather.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 pre-baked pie crust (graham cracker or traditional)
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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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4 large egg yolks
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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1 tablespoon butter
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1 1/2 cups whipped cream or whipped topping
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Additional toasted coconut for garnish (optional)
Instructions
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In a saucepan, combine coconut milk, whole milk, sugar, and salt over medium heat.
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In a bowl, whisk egg yolks and cornstarch until smooth.
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Temper the egg yolks by slowly adding some of the hot milk mixture, then pour back into the saucepan.
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Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
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Remove from heat, stir in vanilla, butter, and shredded coconut.
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Pour filling into the cooled pie 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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Top with whipped cream and toasted coconut before serving.
Notes
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For extra flavor, toast the shredded coconut before mixing into the filling.
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Use a store-bought crust to save time, or make your own for a more homemade touch.
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Best served chilled and eaten within 2–3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 21g
- Sodium: 180mg