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 all the coco-loco’s out there!
Triple Coconut Cream Pie Recipe
This Triple Coconut Cream Pie is made with more coconut than most other pies. 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 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 more 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 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 do desire to use sweetened shredded coconut, you can use it in the same amount.
CHOOSING YOUR CRUST
There 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 1/4 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.
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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!
Graham Cracker Crust:
- 1–1/2 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
- 1 cup shredded coconut, toasted, for garnish
- 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.
- 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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