This Coconut Cream Pie is creamy, silky, and loaded with rich coconut flavor, a dessert that feels like sunshine in every bite.

Scale

1 pie crust, baked and cooled

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups whole milk

1 cup unsweetened coconut milk

4 large egg yolks

2 tablespoons butter

1 teaspoon vanilla extract

1 cup shredded sweetened coconut

1 1/2 cups whipped cream, for topping

1/4 cup toasted coconut flakes, for garnish

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1. Bake the pie crust and let it cool completely.

2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and coconut milk until smooth.

3. Cook over medium heat until the mixture thickens.

4. In a separate bowl, whisk the egg yolks. Temper them with a bit of the hot milk mixture, then pour back into the saucepan.

5. Continue cooking while whisking until thick and creamy.

6. Remove from heat, stir in butter, vanilla extract, and shredded coconut.

7. Pour the filling into the cooled crust and cover with plastic wrap directly on the surface.

8. Chill for at least 4 hours or until fully set.

9. Top with whipped cream and sprinkle with toasted coconut before serving.

Use coconut extract for a stronger tropical flavor.

Try a graham cracker or vanilla wafer crust for a sweeter twist.

Top with white chocolate curls for extra elegance.