Strawberry Coconut Cream Pie
This Strawberry Coconut Cream Pie is creamy, fresh, and absolutely dreamy. You get a buttery crust, a silky coconut custard filling, and a bright layer of juicy strawberries on top. It’s the kind of dessert that looks bakery-fancy but is surprisingly simple to make at home.
Ingredients
For the crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the coconut cream filling
1 cup sweetened shredded coconut
2 cups whole milk
1 cup coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the topping
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons toasted coconut flakes for garnish
Instructions
- Prepare the crust
Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes until lightly golden.
Let it cool completely before adding the filling. - Make the coconut cream filling
In a saucepan over medium heat, combine whole milk and coconut milk. Heat until warm but not boiling.
In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
Slowly pour some of the warm milk mixture into the egg mixture while whisking to temper the eggs.
Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the cooled crust.
Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or until fully set. - Add the topping
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Arrange sliced strawberries on top.
Sprinkle with toasted coconut flakes. - Chill and serve
Refrigerate for another 30–60 minutes before slicing.
Serve chilled for the best texture and flavor.
Tips for the best pie
Use full-fat coconut milk for a richer flavor.
Toast the coconut flakes in a dry skillet for 2–3 minutes to enhance their nutty taste.
Pat strawberries dry before placing them on the pie to prevent excess moisture.
This pie is light yet luscious, with the sweetness of strawberries balancing the creamy coconut filling perfectly. It’s perfect for spring gatherings, summer dinners, or anytime you want something refreshing and indulgent at the same time.