This no-bake Triple Coconut Cream Pie recipe has elements of coconut in every piece of the pie; from the crust, to the coconut pudding and ending with the cream in top. It's the most epic Coconut Cream Pie recipe you can find and perfect for making any time of year.
Triple Coconut Cream Pie Recipe
Coconut is the star of the show here, and is used in every single element of the pie. Coconut milk is used to make the most delicious homemade pudding, placed inside a graham cracker crust partly held together with coconut oil, and topped off with a big pile of freshly whipped cream infused with coconut cream. Garnish it with a bit more shredded coconut and you'll have yourself the most authentically coconut-y Coconut Cream Pie. Say that five times fast; that's about how long it takes to make this pie! Let's get to baking, shall we?
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Let's talk shredded coconut
So, there's a bunch of different options out there for shredded coconut, ranging from sweetened shredded coconut to reduced-fat fine shredded coconut. This pie calls for both unsweetened fine shredded full-fat coconut, and unsweetened coconut flakes for topping the pie. Both are typically available in most grocery stores.
I am not calling for sweetened shredded coconut here because if you take a look at the back of the bag for shredded coconut... the ingredients are quite mysterious. Not easy to pronounce. Possibly not even occurring in nature. Personally, I'm not sure what most of the ingredients listed are on a typical bag of sweetened coconut.
Because of this, I generally stick with unsweetened coconut. With the only ingredient being coconut, I develop recipes around that. Plus, it's good to be able to control the amount of sugar you add here. If you really truly want to use sweetened shredded coconut, you do you! For this recipe, you can use it in the same amount called for, but your pie will be a bit more sweet.
Pie Crust Options
Pie Crust OptionsThere are two crust options for this pie. I would not suggest using a flaky pie crust for this pie, since it will be served cold. The two best options are a Graham Cracker Crumb Crust or Pate Sucree. The graham cracker crust is the top choice for a Coconut Cream Pie. It's delicious when paired with the coconut and can be a no-bake easy option for making this pie.
A Pâte Sucrée is a sweet cookie-like crust that is very stable and also a great choice for this pie, but it does mean having to make the dough from scratch and requires a blind-bake, before filling with the coconut pudding.
How to Make Coconut Pudding From Scratch
The coconut pudding takes center stage in this pie. It uses both coconut milk and regular cow milk as the base. The pudding is made in one pot and doesn’t require any tempering of the eggs.
You start by whisking together the sugar, cornstarch and eggs and yolks until it forms a paste. Next, add in the milk and coconut milk (but make sure to reserve ¼ of a cup of the cream at the top for use in in the whipped cream). Then, you heat the whole mixture up slowly, while alternating between whisking and scraping up the bottom of the pot with a spatula.
The trick is to slowly heat the eggs with all of the ingredients at once, so they don’t scramble. The added cornstarch helps stabilize the egg mixture so that doesn’t happen. Additionally, it helps the mixture to thicken to the proper consistency. Once you’ve cooked the pudding, you’ll strain it, and then whisk in the coconut oil and vanilla off the heat.
A few tips on making the pudding:
- Make sure to have a rubber spatula and a whisk handy. I use both to make sure the the mixture cooks evenly. I swap between using them while I’m cooking the pudding to make sure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent cook.
- Don’t walk away from the pudding! It only takes a few minutes to cook. Also, it’s especially important to stir almost constantly in the beginning when you are cooking it to ensure no egg yolks get stuck to the bottom of the pot and scramble.
- Straining isn’t essential since you'll be adding in shredded coconut to the pudding. But, it is a good idea, as it does get rid of any accidental cooked egg bits if you come across any.
- Make sure to put the cooked pudding directly into the prepared pie crust. It will set pretty firm, and you'll want to make sure it does that inside of the pie crust instead of the bowl. If you whisk it after it’s been cooled, it has the potential to break down some of the structure of the pudding and will make serving the pie difficult because the pudding could be loose and runny.
Make Ahead Tips
As with most pies, there are a few steps you need to do to get to the finished pie. A lot of these components can be broken down into steps and done ahead of time.
- Make the graham cracker crust ahead of time. You can do it up to 2 days in the refrigerator, or up to 3 months in the freezer.
- Make the coconut pudding: You cannot make the pudding alone ahead of time. It has to be made and placed directly in the baked crust immediately.
- Assemble the pie: The entire pie can be assembled up to 2 days, but leave the cream off until you are ready to serve.
More Cream Pies:
Make sure to comment below and tag @everydaypie on Instagram if you make these Triple Coconut Cream Pie or if you have any questions!
PrintFull Recipe
Triple Coconut Cream Pie
This no bake Triple Coconut Cream Pie recipe has elements of coconut in every piece of the pie from the crust, to the coconut pudding and ending with the cream! This pie is for coconut lovers!
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 07:22 (includes chilling time)
- Yield: Serves 8-10
- Category: Cream Pie
- Method: No-Bake
- Cuisine: Sweet
Ingredients
Graham Cracker Crust:
- 1–½ cups (6 ounces) graham cracker crumbs (about 11 cookies)
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3 tablespoons coconut oil, melted
For Coconut Pudding:
- ¼ cup (28 grams) cornstarch
- ½ cup (100 grams) granulated sugar
- Big pinch salt
- 2 egg yolks
- 2 eggs
- 1 (14 ounce) can coconut milk, chilled, divided
- 1 cup (230grams) milk
- ⅔ cup fine shredded unsweetened coconut flakes
- 2 tablespoons coconut oil
- 2 teaspoon vanilla
For Whipped Cream:
- reserved coconut cream
- 2 tablespoons granulated sugar
- 1 cup (230 grams) heavy cream
To Garnish:
- 1 cup shredded coconut, toasted, for garnish
Instructions
Make the Graham Cracker Crust:
- Preheat oven to 350ºF.
- In a bowl mix together graham cracker ingredients. Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
- Bake in the 350ºF preheated oven for 8 minutes, until lightly golden and fragrant.
Make the Pudding:
- Place a fine-mesh strainer over a medium bowl; set aside.
- Whisk together cornstarch, sugar and salt in a medium saucepan, off heat. Add eggs and yolks to the pan and whisk until you have a paste.
- Open the coconut can and scoop out ¼ cup of the hard cream on the top and place in the refrigerator to be used for the whipped cream later. Then add in remaining coconut milk from the can and the milk and whisk together until it’s fully combined. Use a spatula to get into the crevices of the saucepan to make sure there are no bits of eggs. Turn on the heat to medium and cook the mixture, whisking constantly while the coconut milk melts, and occasionally taking a spatula and scraping up any thickened pudding in the edges of the pan. Cook until the pudding has completely thickened and large bubbles are forming and popping, about 5 minutes.
- Remove from heat; immediately pour through the sieve into bowl, using a spatula to push all the pudding out while leaving behind any cooked egg.
- Add the shredded coconut, coconut oil and vanilla to the pudding and whisk until combined. Pour the pudding into the prepared pie crust and smooth over the top.
- Place plastic wrap directly on surface of pudding to prevent skin from forming (or if you don’t care about the thickened crust forming, skip this) and chill the pie for at least 3 hours or overnight.
Make the whipped cream:
- Add reserved coconut cream, sugar and vanilla to the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed, scraping down the sides of the bowl halfway through for 2 minutes until it is fluffy.
- Add heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
Assemble Pie:
- Remove plastic wrap from the pudding and transfer the whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie. Sprinkle the top with toasted coconut flakes.
- Serve immediately or keep chilled until ready to serve, up to 4 hours.
Notes
Don't want to bake the pie crust? Alternatively you can freeze for 30 minutes for a no-bake pie option.
For Gluten Free Graham Cracker Crust: You can substitute gluten-free graham crackers for regular graham crackers, but you should reduce the sugar in the crust from ¼ cup to 2 tablespoons. Gluten free graham crackers tend to be more like a cookie than a cracker.
Alternatively you could make this pie in a Pate Sucree crust.
This pie is best served within 24 hours after preparing, but can last up to 2-3 days in the refrigerator. I've also had luck storing the whole thing in the freezer and then defrosting at room temperature for about 15-20 minutes.
Full Recipe
Triple Coconut Cream Pie
This no bake Triple Coconut Cream Pie recipe has elements of coconut in every piece of the pie from the crust, to the coconut pudding and ending with the cream! This pie is for coconut lovers!
- Prep Time: 00:35
- Cook Time: 00:05
- Total Time: 40 minutes
- Yield: 8-10 Servings
- Category: Cream Pie
- Method: Easy
- Cuisine: Sweet Pie
Ingredients
Graham Cracker Crust:
- 1–½ cups (6 ounces) graham cracker crumbs (about 11 cookies) (see note about gluten-free)
- ¼ cup sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3 tablespoons coconut oil, melted
For Coconut Pudding:
- 28 grams (¼ cup) cornstarch
- 50 grams (½ cup) sugar
- Big pinch salt
- 2 egg yolks
- 2 eggs
- 14 ounce can coconut milk, chilled, divided
- 1 cup milk
- ⅔ cup fine shredded unsweetened coconut flakes
- 2 tablespoons coconut oil
- 2 teaspoon vanilla
For Whipped Cream:
- ¼ cup coconut cream (reserved from pudding)
- 2 tablespoons granulated sugar
- 1 cup heavy cream
To Garnish:
- 1 cup shredded coconut, toasted, for garnish
Instructions
- Make the Graham Cracker Crust (or Pate Sucree): In a bowl mix together graham cracker ingredients. Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer. Bake in the 350ºF preheated oven for 8 minutes, until lightly golden and fragrant. Or you can freeze for 30 minutes for a no-bake pie option.
- Make the Pudding: Place a fine-mesh strainer over a medium bowl; set aside. In a medium saucepan, off heat, whisk together cornstarch, sugar and salt. Whisk in eggs and yolks until you have a paste. Open coconut can and scoop out ¼ cup of the hard cream on the top and place in the refrigerator to be used for the whipped cream. Then add in remaining coconut milk from the can and the milk and whisk together until it’s fully combined. Use a spatula to get into the crevices of the saucepan to make sure there are no bits of eggs. Turn on the heat to medium and cook the mixture, whisking constantly while the coconut milk melts, and occasionally taking a spatula and scraping up any thickened pudding in the edges of the pan. Cook until the pudding has completely thickened and large bubbles are forming and popping, about 5 minutes. Remove from heat; immediately pour through the sieve into bowl, using a spatula to push all the pudding out while leaving behind any cooked egg. Add the shredded coconut, coconut oil and vanilla to the pudding and whisk until combined. Pour the pudding into the prepared pie crust and smooth over the top. Place plastic wrap directly on surface of pudding to prevent skin from forming (or if you don’t care about the thickened crust forming, skip this) and chill the pie for at least 3 hours or overnight.
- Make the whipped cream: To the bowl of an electric mixer fitted with a whisk attachment, add reserved coconut cream, sugar and vanilla. Beat on medium speed, scraping down the sides of the bowl halfway through for 2 minutes until it is fluffy. Add heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
- Assemble Pie: Remove plastic wrap if using and place whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie. Sprinkle toasted coconut flakes on top of the whipped cream.
- Serve immediately or keep chilled until ready to serve, up to 4 hours.
Notes
- For Gluten Free Graham Cracker Crust: You can substitute gluten-free graham crackers for regular graham crackers, but you should reduce the sugar in the crust from ¼ cup to 2 tablespoons. Gluten free graham crackers tend to be more like a cookie than a cracker.
- Alternatively you could make this pie in a Pate Sucree crust.
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Sophia
I’ve made this pie twice and it’s become a family favorite! It’s so delicious and has a fantastic coconut flavor! It’s so good my dad never stops talking about it! Thank you for the recipe 10/10!
Tamara Krievins
Hi Kelli, I'm really excited to try this recipe, especially since it's got such great reviews!
I'm going to use your fully baked Pate Sucree recipe rather than the crumb crust. To me, It seems a bit scary to be pouring the warm coconut pudding into the cooled baked crust. My intuition cautions me to wait until the pudding is also cool. Am I overthinking this? Thank you for getting back to me about this, Tam
Kelli Avila
Hi Tam! What is it that you think will happen?
Tamara Krievins
Hi Kelli,
I guess I was concerned that the warm pudding might promote the dreaded "soggy bottom".
All turned out more than fine though. I decided to trust your detailed instructions and proceed with confidence.
My guests raved about the result: the crispy crust, and the light pudding and whipped topping which were not overly sweet.
I had researched several recipes for coconut cream pie, and one of the reasons that I settled on yours is because you intentionally avoid sweetened coconut. I agree that some of the ingredients on the package are quite mysterious. I'm sure that Elizabeth Zott ("Lessons in Chemistry") would also approve of your recipe development strategy. Many thanks for your great website, and your support.
Jen B.
I made this pie for my daughter when she visited and she loved it so much so took the pie dish and half the pie home with her! I used the graham cracker crumb base, and it was the best choice. It paired so well with the coconut flavor. Definitely a keeper recipe. Thank you 😊
Vicky
I made this pie yesterday for my fiancés birthday. It turned out perfect. It tastes fresh and light with true, natural coconut flavor. I will definitely make this again. It was actually very simple to make, with easy to follow steps. 5/5
Catie
Can you use dairy free milk instead of regular milk? My daughter has a milk protein allergy so I'd like to make this to take to dinner on Christmas.
Kelli Avila
I have not tried it, so I can't say for sure! If you gave it a try, let us know how it went!
Sophia
I make mine with almond milk and it works perfectly!
Katie
Made this for thanksgiving and it was very very good!! I did add some coconut extract because I just super love extra coconut flavor. Have tried many coconut cream pies and this was definitely one of the best!! Thank you
Stephen
Oh my lordy I can’t wait to try making this I’m obsessed with coconut
Diane
My question is this. The coconut milk, is it regular coconut milk or the cocoa Lopez coconut milk? Anxious to make this pie!!
Thank you! Diane
Kelli Avila
Hi Diane! Regular coconut milk! Hope you enjoy! -Kelli
Sherry Brooklyn
Made this for the first time today and it was amazing!
Ronald Chapman
Hello Kelli
I am currently making this triple coconut cream pie. Wondering if it is ok to use cream chesse in the whipped cream recipe like in your stabalized whpped cream recipe? If so, how much should I use?
I have an 8oz.package of regular Philly cream cheese and 8oz. of Philly best whipped cream cheese, is one better than the other? Should I add it to the to the reserved coconut milk, sugar and vanilla mixture befor adding the cup of heavy cream?
Thank you for your time
Kelli Avila
Hi Ronald. I hope this reply hasn't come too late! Yes, you can definitely add cream cheese to the whipped cream. I'd suggest 2 tablespoons of the regular block of philly cream cheese (don't use the whipped cream cheese). And yes, add it in when you add in the coconut milk. Hope you enjoy! -Kelli
Hillbillikate
This recipe was easy to follow and so delicious. I will make it again.
Kelli Avila
Awesome, Kate! Thanks for sharing.
Vanessa Dempel
If I wanted to substitute coconut sugar for the sugar, would you have an estimate for how much to use?
Kelli Avila
Hi Vanessa, you could substitute in the same amount. It will likely make the pudding pretty dark, though.
im.suzee
I made this pie the other weekend and it was absolutely scrumptious and decadent all in one! Hands down one of the best coconut cream pies I've ever made or eaten! You won't be disappointed one bit and I highly recommend it!
Kelli Avila
Thanks for sharing your experience! I'm so glad you loved it!