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This no-bake double coconut cream pie is a coconut lover’s dream—creamy, rich, and deeply flavorful without being too sweet.
This is probably one of our family’s favorite pies. My kids told me they would rate it 11 or 12 out of 10 if they could LOL! Okay, maybe they are bias, but we seriously love this double coconut cream pie to the max.
Why you’ll love this pie
No oven required – Perfect for warm weather or when you need a hassle-free dessert.
Deep coconut flavor – Canned coconut milk, shredded coconut, and coconut oil bring layers of coconut goodness.
Minimal effort – Using store-bought pie crust made it easy. The homemade coconut pastry cream ensures a luscious, from-scratch taste and it’s really easy to make too
Make-ahead friendly – This pie freezes beautifully, making it a great option for entertaining.
Ingredients to make the coconut pastry cream from scratch
1. Canned coconut milk
You need full-fat canned coconut milk. Do not use the lite version or coconut milk for beverages. The pastry cream won’t turn out right
2. Sweetened coconut flakes
This is usually readily available in most major grocery stores. Do not substitute with fresh grated coconut. They have different textures and usually need to be cooked first before using
3. Egg
A whole egg is used in this recipe. There is no substitution for the egg
4. Sugar
I use granulated sugar. You can also use caster sugar, but do not substitute it with powdered sugar
5. Cornstarch
Cornstarch is to help thicken the pastry cream
6. Coconut oil
The coconut oil can be substituted with unsalted butter
No-Bake Double Coconut Cream Pie
Ingredients
- 1 9-inch graham cracker crust
Coconut pastry cream:
- 240 g canned coconut milk full-fat coconut milk
- 85 g sweetened coconut flakes
- 50 g egg
- 50 g granulated sugar
- 16 g cornstarch
- 28 g coconut oil or use unsalted butter
Whipped cream:
- 250 g heavy cream make sure it's cold
- 1 Tbsp powdered sugar
- ¼ tsp coconut extract or use vanilla extract
Garnish:
- 28 g unsweetened coconut shredded, flakes, or chips works here
Instructions
- If you want to make your own graham cracker crust, you can follow this recipe for the graham cracker crust and then chilled in the freezer for at least 30 minutes before baking.
- Then bake the pie crust in a preheated oven at 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven, for 13-15 minutes. Let it cool completely before using
Prepare the coconut pastry cream: (prepare the day before)
- Whisk egg, sugar, and cornstarch in a measuring cup with a spout if you have one (or just use a bowl) until well-combined. Set aside
- Give the canned coconut milk a good shake before opening the can. Put coconut milk and shredded coconut in a saucepan. Bring it to a gentle simmer and remove from the heat.
- Gradually stream in about 1/3 of the egg mixture while another hand continue to whisk. We are tempering the egg mixture so it won't curdle
- Continue to stream in the rest of the egg mixture to the coconut milk mixture and continue to whisk at the same time
- Put the saucepan back on the stove and continue to cook over medium-low heat while continue whisking. Cook until the mixture is gently simmering and bubbly, about 4-5 minutes
- Remove from the heat and add the butter and stir until the butter melts
- Let the mixture cool down at room temperature for about 30 minutes, stirring every now and then. Cover with a cling wrap, touching the surface of the coconut pastry cream directly to prevent skin from forming. Put this in the fridge and let it chill in the fridge for at least 4 hours, preferably overnight. It can be kept for up to 3 days in the fridge
Assembling:
- Remove the coconut pastry cream from the fridge. It has thickened considerably. Whisk it again until it is smooth. Fill the pie crust with the pastry cream. Smooth the top with an offset spatula
- Prepare the whipped cream. Combine cold heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Use a whip attachment if using a stand mixer and whip on medium-high speed until the cream is stiff. DO NOT overwhip until the cream turns grainy
- You can either just spread this whip cream on top of the pastry cream, or if you want to make it more decorative, transfer to a large piping bag fitted with a open-star tip or any tip of your choice. Pipe the cream, starting from the edge of the pie, to cover the surface of the custard
Chill the pie before serving:
- Chill the assembled pie in the fridge for at least 2 hours to let the whipped cream set before slicing
Prepare toasted coconut:
- Put the unweetened shredded, flakes, or coconut chips on a dry non-stick pan and toast them over medium-low heat until they are lightly golden brown. Remove from the heat and let them cool down completely before using. They can be kept in an air-tight container and kept in a cool dry place and they should remain crisp.
To serve:
- Cut the pie into desired size and sprinkle with toasted coconut. If you decorate the pie with toasted coconut, the coconut will turn soft and soggy. So it is best to just sprinkle it on the pie just before serving for that contrast of texture
*Nutrition facts are just estimates and calculated using online tools*
Pro Tips for the Best Pie
Prevent a runny filling – Be sure to cook the pastry cream until thick and bubbly and allow it to chill fully before assembling the pie. Which is why it is best to prepare it the day before you plan to serve the pie. The cream can be prepared up to 3 days in advance until you are ready to assemble the pie
Toast the coconut right – Toast coconut flakes in a dry pan over medium-low heat, stirring frequently until golden brown. This enhances their nuttiness and crunch.
Variations & Customizations
Chocolate twist – Add a layer of melted dark chocolate at the bottom of the crust before adding the coconut pastry cream.
Tropical vibes – Garnish with fresh mango slices or pineapple chunks for a fruitier contrast.
Nutty crunch – Sprinkle toasted macadamia nuts or slivered almonds on top for added texture.
Dairy-free option – Use coconut whipped cream instead of traditional whipped cream for an entirely dairy-free dessert.
Freezing and serving tips
This pie freezes exceptionally well! Simply cover tightly and freeze for up to one month. To serve, thaw at room temperature for about 30 minutes, then add the toasted coconut topping just before serving to maintain its crunch.
