• Email
  • Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everyday Pie

  • About
  • Recipes
  • Pie 101
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About EP
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About EP
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sweet Pies

    Triple Coconut Cream Pie

    Published: Jul 25, 2019 · Modified: Nov 19, 2021 by Kelli Avila · This post may contain affiliate links · This blog generates income via ads · 17 Comments

    • Facebook
    • Email
    • Twitter
    • Reddit
    Jump to Recipe
    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 in top. It's the most epic Coconut Cream Pie recipe you can find and perfect for making any time of year.

    A slice of coconut cream pie being lifted from the pie plate.
    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?

    A coconut cream pie with toasted shredded coconut on top with a graham cracker crust.

    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.

    A graham cracker crust in a pie plate.Pie Crust Options

    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.

    • Eggyolks with sugar whisked together in a pot.
    • Coconut flakes with coconut pudding in a bowl.
    • Coconut pudding in a bowl.

    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.

    Creamy coconut pudding in a graham cracker crust.

    A few tips on making the pudding:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Smooth Whipped Cream in a bowl.

    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.

    1. 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.
    2. 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.
    3. Assemble the pie: The entire pie can be assembled up to 2 days, but leave the cream off until you are ready to serve.
    A slice of coconut cream pie on a plate with a bite taken out of it.

    More Cream Pies:

    • Banana Cream Pie
    • Strawberry Cream Pie
    • Chocolate Cream Pie

    Make sure to comment below and tag @everydaypie on Instagram if you make these Triple Coconut Cream Pie or if you have any questions!

    Print

    Triple Coconut Cream Pie

    A slice of coconut cream pie being lifted from the pie plate.
    Print Recipe

    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!

    • Author: Kelli Avila
    • 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:

    1. Preheat oven to 350ºF.
    2. 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.
    3. Bake in the 350ºF preheated oven for 8 minutes, until lightly golden and fragrant. 

    Make the Pudding:

    1. Place a fine-mesh strainer over a medium bowl; set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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:

    1. 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.
    2. Add heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.

    Assemble Pie:

    1. 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.
    2. 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.

    Keywords: Coconut Cream Pie

    Did you make this recipe?

    Tag @everydaypie on Instagram and hashtag it #everydaypie

    Print

    Triple Coconut Cream Pie

    Print Recipe

    ★★★★★

    5 from 1 reviews

    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!

    • Author: Kelli Avila
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve immediately or keep chilled until ready to serve, up to 4 hours.

    Notes

    1. 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.
    2. Alternatively you could make this pie in a Pate Sucree crust.

    Keywords: Coconut Cream Pie, Best Coconut Cream Pie Recipe, No Bake Coconut Cream Pie

    Did you make this recipe?

    Tag @everydaypie on Instagram and hashtag it #everydaypie

    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.

    « Cream Cheese Pie Crust
    Chocolate Covered Strawberry Pie »

    Reader Interactions

    Comments

    1. im.suzee

      August 01, 2019 at 1:53 pm

      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!

      ★★★★★

      Reply
      • Kelli Avila

        August 01, 2019 at 8:55 pm

        Thanks for sharing your experience! I'm so glad you loved it!

        Reply
    2. Vanessa Dempel

      December 22, 2020 at 8:15 pm

      If I wanted to substitute coconut sugar for the sugar, would you have an estimate for how much to use?

      Reply
      • Kelli Avila

        December 24, 2020 at 12:30 pm

        Hi Vanessa, you could substitute in the same amount. It will likely make the pudding pretty dark, though.

        Reply
    3. Hillbillikate

      October 30, 2021 at 9:09 pm

      This recipe was easy to follow and so delicious. I will make it again.

      Reply
      • Kelli Avila

        November 01, 2021 at 11:34 am

        Awesome, Kate! Thanks for sharing.

        Reply
    4. Ronald Chapman

      January 03, 2022 at 3:45 pm

      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

      Reply
      • Kelli Avila

        January 04, 2022 at 3:32 pm

        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

        Reply
    5. Sherry Brooklyn

      January 13, 2022 at 2:17 am

      Made this for the first time today and it was amazing!

      Reply
    6. Diane

      May 29, 2022 at 10:21 pm

      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

      Reply
      • Kelli Avila

        June 05, 2022 at 10:02 am

        Hi Diane! Regular coconut milk! Hope you enjoy! -Kelli

        Reply
    7. Stephen

      November 20, 2022 at 10:22 am

      Oh my lordy I can’t wait to try making this I’m obsessed with coconut

      Reply
    8. Katie

      November 25, 2022 at 1:13 am

      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

      Reply
    9. Catie

      December 23, 2022 at 8:48 pm

      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.

      Reply
      • Kelli Avila

        December 26, 2022 at 8:47 am

        I have not tried it, so I can't say for sure! If you gave it a try, let us know how it went!

        Reply
    10. Vicky

      January 12, 2023 at 8:53 am

      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

      Reply
    11. Jen B.

      March 26, 2023 at 9:06 pm

      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 😊

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm so glad you are here!

    I’m Kelli, pie lover, mom of two, and a former professional cook and baker turned recipe developer! I'm the creator of Everydaypie.com, a baking resource dedicated to sharing recipes for pie, pastry and more! Here you'll find detailed recipes, step-by-step photos and tons of tips to make you a better baker.

    More about me →


    Keep in the Know!

    Sign up for the Everyday Pie Newsletter to be the first to hear about new recipes and seasonal content you don't want to miss.


    Trending Recipes

    See what others are making! Here are the most popular recipes right now.

    • Apple Pie Filling
    • Classic Custard Pie
    • Chocolate Cream Pie
    • Ricotta Pie

    Want to support my work?

    While my content is and always will be free, if you like the recipes here, you can support this page by buying me a coffee!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Everyday Recipes, LLC