As nostalgic as it gets, this Coconut Cream Pie recipe has a creamy coconut pudding filling, a vanilla wafer crust, and a topping of silky whipped cream and toasted coconut. It's the perfect pie to make any time of year.

Fully assembled classic coconut cream pie topped with whipped cream and toasted coconut.

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As a child, if a Coconut Cream Pie was on the dessert menu, it's the option I'd choose every time. To me, it was the epitome of what a pie should be—nostalgic and full of flavor (not unlike Chocolate Cream Pie or Banana Cream Pie). This version is all about the coconut, as it should be, with elements of it threaded throughout. The pudding uses real coconut milk and shredded coconut. The crust uses unrefined coconut oil and shredded coconut, creating a super light, delicate crumb that pairs perfectly with the robust pudding. It’s all finished off with pillowy whipped cream and a generous blanket of toasted coconut flakes.

This Coconut Cream Pie recipe was one of the first I published on the site back in 2019. Recently, I had a craving for it—and as it happens, it felt like the right time to tweak the recipe, just slightly. I adjusted the amount of coconut milk in the pudding, made a few changes to the crust, and adjusted the instructions to simplify the process.. As always, if you are looking for my original recipe, just shoot me an email and I'm happy to forward it to you, but if you liked that recipe, I promise you'll like the slightly updated version too!

This is a great make-ahead pie, and perfect for holidays when oven space is limited. The layers set up beautifully in the fridge, and the whole thing holds its shape well once sliced.

A slice of no-bake coconut cream pie on a plate, showing the creamy layers and cookie crust.

So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

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Ingredients Needed and Substitutions
Let's Talk Shredded Coconut
Step-By-Step Recipe Overview
How to Decorate It
Kelli's Best Tips
More Coconut Recipes:
More Cream Pie Recipes
Full Recipe

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

Ingredients laid out and labelled for making a coconut cream pie.

vanilla wafer cookies ( for the crumb crust)
unrefined coconut oil (virgin or unrefined coconut oil has strong coconut flavor which is the primary reason this ingredient is called for--use butter if you don't have access to unrefined coconut oil)
cornstarch + granulated sugar
eggs + whole milk + heavy cream
coconut milk (or coconut cream---I've used both and there isn't a significant change for either option)
unsalted butter (butter is used to "finish" the cooked pudding, adding a lovely richness to the flavor--I did test it with the refined coconut oil used in the crust, but found that the rich, milky flavor of finishing butter was better. That said, for the sake of continuity, it can be swapped with coconut oil if you prefer)
cream cheese (this is used to stabilize the whipped cream)
coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume)
vanilla extract
unsweetened coconut flakes + shredded coconut (see more below)

Let's Talk Shredded Coconut

There are a lot of options when it comes to dried coconut—from sweetened shredded to reduced-fat finely shredded varieties. This recipe has some flexibility in the type of coconut that can be used, but specifically it calls for two types: unsweetened fine shredded (full-fat) coconut for the pudding and the crust, and unsweetened coconut flakes for topping the pie. Both are usually easy to find at most grocery stores. Wegman's and Trader Joe's also have an unsweetened larger flaked coconut that is similar in shape to the sweetened version that I like using as well.

Why unsweetened coconut? The first is that it generally contains one ingredient: coconut. And, unsweetened means the baker gets to control the sweetness. That said, if you truly love sweetened coconut, go for it! You can use it in the same amount called for in the recipe—just keep in mind your pie will be sweeter with a different texture.

Keep in mind, especially for the crust, that the size of the shredded coconut can affect the measurement if you're using volume (cups). So if you’re swapping one type of coconut for another, it may change the outcome of the recipe. The quantity and shape of the flaked coconut is less important when it comes to the pudding and mostly comes down to personal preference.

Step-By-Step Recipe Overview

When broken down, this recipe has three main components: the vanilla wafer crust, the coconut pudding, and the stabilized whipped cream. Below is a quick visual overview of the steps involved. This is not the full recipe—those detailed instructions are located at the end of the article to help ensure success.

Crust mixture fully combined and ready to be pressed into the pan.

Step 1: Process the vanilla wafers and coconut, then add in the sugar, salt and melted coconut oil.

Pressing vanilla wafer crust into a pie plate for coconut cream pie.

Step 2: Pour the crumbs into a 9-inch pie plate, press them up the sides first, then pack the bottom into an even layer.

Coconut custard ingredients combined and ready to be cooked.

Step 3: Whisk together all coconut pudding ingredients, minus the shredded coconut, butter and extract in a medium pot.

Stirring thickened coconut custard in a saucepan for classic coconut cream pie.

Step 4: Cook until thickened, and bubbling throughout.

Adding shredded coconut, butter, and vanilla to hot pudding for coconut cream pie.

Step 5: Strain the pudding, whisk in the butter, extract and coconut.

Coconut pudding filling spread evenly into the crust for no-bake coconut cream pie.

Step 6: Transfer the coconut pudding to the prepared crust and chill until set.

Stabilized whipped cream in a stand mixer.

Step 7: Prepare the whipped cream until stiff peaks form.

Overhead view of a coconut cream pie topped with whipped cream and toasted coconut in a ceramic pie dish.

Step 8: Add the whipped cream to the pie as desired and sprinkle with toasted coconut.

How to Decorate It

It’s perfectly fine to leave the pie unadorned—it already has that beautiful creamy top. But it’s always fun to decorate it as a little “sneak peek” of what’s underneath, and additional coconut is the obvious choice. You can sprinkle it on as is, or toast it for added texture and flavor.

To toast coconut: spread it in an even layer on a baking sheet and bake at 350°F for 5 to 10 minutes, stirring occasionally, until golden brown. Keep a close eye on it—it can go from toasted to burnt quickly. To avoid heating up the oven, use a toaster oven.

Toasted coconut flakes cooling on a sheet pan for topping coconut cream pie.

Also, feel free to toast any or all of the dried coconut used in this recipe; it changes the flavor, but if you like the toasted effect, you'll like the change!

Close-up of a partially eaten coconut cream pie slice, highlighting the smooth, chilled pudding.

Kelli's Best Tips

This pie has a few steps, but nothing too tricky—it's a great one for beginners. Here are my top tips for making it successfully:

The most important tip: read through the full article and recipe before starting. It sounds simple, but it truly makes a big difference in setting yourself up for success.
Because the pie crust uses coconut oil instead of the usual butter, the texture is a bit more delicate—coconut oil has a different viscosity, which makes the crust slightly less stable. I see this as both a benefit and a small trade-off. To help support the crust, make sure the pudding is spread all the way to the edges, without leaving large areas of exposed crumb. The filling helps hold the crust together, especially when slicing.
When making the pudding, keep both a whisk and a rubber spatula nearby. I switch between the two to whisk evenly and scrape the edges and corners of the pot to ensure the mixture cooks consistently.
Don’t walk away from the pudding. It takes no more than 10 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.
Let the pie chill for the full amount of time listed. Cornstarch is the main thickener in the pudding, and it needs at least 4 hours—preferably overnight—to fully set and reach its proper consistency.
If toasting the coconut, watch it nearly the whole time. It can go from untoasted to burnt in seconds, depending on the method of toasting it.

More Coconut Recipes:

More Cream Pie Recipes

I am so honored when you make a recipe from my site! If you make this Coconut Cream Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Ultimate Coconut Cream Pie

Close-up of a slice of coconut pudding pie on a plate with golden toasted coconut garnish.

Print Recipe

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5 from 1 review

Author: Kelli Avila
Prep Time: 00:35
Cook Time: 00:05
Total Time: 40 minutes
Yield: 8-10 Servings
Category: Sweet Pie

Ingredients

For Crust:

About 40 vanilla wafer cookies (170 grams), more as needed (see note)
¼ cup (25 grams) finely shredded coconut
2 tablespoons (25 grams) granulated sugar
½ teaspoon coarse kosher salt (see note)
5 tablespoons (75 grams) melted unrefined coconut oil, more as needed

For Coconut Pudding:

⅔ cup (135 grams) granulated sugar
¼ cup (40 grams) cornstarch
Big pinch coarse kosher salt
3 large eggs
1-½ cups (342 grams) whole milk
1 (13.5-ounce) can coconut milk
½ cup (50 grams) finely shredded unsweetened coconut flakes
2 tablespoons (30 grams) cold unsalted butter
1 teaspoon vanilla extract

For Stabilized Whipped Cream and Garnish:

2 tablespoons (30 grams) cream cheese, softened
2 tablespoons (25 grams) granulated sugar
1 cup (227 grams) cold heavy cream
1 cup unsweetened coconut flakes or shredded coconut, toasted

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Instructions

Make the Crust:

Preheat the oven to 350ºF (see recipe note for a no-bake option).
Place the vanilla wafers and shredded coconut in a food processor and process until fine crumbs form.
In a medium bowl, combine the cookie crumbs, sugar, and salt.
Melt the coconut oil in a medium pot over medium heat. Add 4 tablespoons of the melted coconut oil to the crumb mixture. Mix together until completely combined. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted coconut oil, a tablespoon at a time. If it’s too wet, add more crumbs, a tablespoon at a time, until it’s the correct consistency.
Pour the crumbs into a 9-inch pie plate and press the ingredients up the sides 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 them down into an even layer.
Bake in the preheated oven until lightly golden and fragrant, about 10 minutes (or see notes for a no-bake option).

Make the Pudding:

Set a fine-mesh strainer over a medium bowl and set aside.
Add the sugar, cornstarch, and salt to a medium pot and whisk together. Whisk in the eggs until
well combined. Whisk in the milk and coconut milk.
Cook over medium heat, whisking constantly and occasionally using a spatula to scrape up any thickened pudding from the edges of the pan. Cook until the pudding has thickened completely and large bubbles are forming and popping throughout and in the center, about 8 minutes.
Remove from the heat and immediately pour the pudding through the fine-mesh strainer into the bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of egg.
Whisk in the shredded coconut, cold butter, and vanilla into the pudding until fully combined.
Pour the pudding into the prepared pie crust and smooth over the top. Place plastic wrap directly on the surface of the pudding to prevent skin from forming (or, if you don’t care about the thickened crust forming, skip this). Let cool to room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.

Assemble the Pie:

Make the whipped cream: In the bowl of an electric mixer fitted with a whisk attachment, combine the softened cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through. Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
Dollop the whipped cream on top of the chilled pie. Using an offset spatula, spread the cream evenly over the top of the pie, or as desired. Garnish the pie with toasted coconut flakes.
Serve immediately or keep chilled until ready to serve, up to 1 day.

Equipment

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Notes

The easiest and most accurate way to measure the amount of vanilla wafer cookies is via scale. The consistency, size and weight of vanilla wafer cookies varies by brand. You’ll need about 40 cookies, or 6 ounces/170 grams. The total amount of cookie crumbs needed is 1-½ cups, plus the ¼ cup shredded coconut. Crumb crusts can be tricky because the amount of oil needed to add can vary based on the consistency of the cookie used. Start with 4 tablespoons of coconut oil for the crumb crust, adding more (or additional crumbs) as needed until the mixture resembles wet sand and holds its shape when squeezed without being soggy. See this post about Making a Crumb Crust for troubleshooting tips.

The best and most stable way to make a crumb crust is to parbake it, though it can be annoying to have to turn on the oven for a quick 10 minute bake for a no-bake filling. The other option is to freeze it. Freezing is easier, but the crust won’t be as sturdy and will be lacking a toasty flavor.

This pie is best served within 24 hours after preparing, but can last up to 2-3 days in the refrigerator.

Unrefined coconut oil has a more pronounced coconut flavor, which is preferable in this recipe. Do not use liquid coconut oil.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

This Coconut Cream Pie was one of the first recipes I published back in 2019. I recently revisited it, made a few small tweaks to the pudding and crust, and simplified the instructions. If you're looking for the original, feel free to email me—though I think you’ll love this updated version just as much!

Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

Ingredients Needed and Substitutions

Let's Talk Shredded Coconut

Step-By-Step Recipe Overview

How to Decorate It

Kelli's Best Tips

More Coconut Recipes:

More Cream Pie Recipes

Full Recipe

Ultimate Coconut Cream Pie

Ingredients

Instructions

Equipment

Notes

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