You should not use refrigerated coconut milk from the dairy aisle, as that’s intended for drinking, and will not work well in coconut pastry cream. It’s thick and creamy, and perfect for baking and cooking. Unsweetened canned coconut milk can be found near the Thai food on the ethnic food aisle at most major grocery stores. Whole milk has more flavor than ice water, and brings the dough together. The butter adds richness and moisture, as well as creates flaky layers when the steam escapes the cold butter as it bakes. All-purpose flour provides strength and structure to the pie dough.
HOMEMADE COCONUT CREAM PIE FULL
See the recipe card at the end of the post for the full ingredients list and instructions. Heavy whipping cream, a little powdered sugar to sweeten it, and vanilla extract are whipped until thick and fluffy, then dolloped on top of the filling. While you could make a meringue topping for your coconut pie, fresh whipped cream is the best topping, in my opinion. Lastly, natural unsweetened coconut flakes add texture and even more coconut flavor. I thickened the filling with egg yolks and corn starch, then finished it with a little butter and vanilla bean paste. Canned coconut milk is thick and creamy, perfect for cooking and baking. Rather than flavoring a vanilla pastry cream with coconut extract, I used canned coconut milk. You could also call it coconut custard or pudding. Coconut Pastry Creamįor the filling, I made this gloriously creamy, rich and thick coconut pastry cream. Since the coconut filling is not baked in the oven, you will need to pre-bake or blind-bake your pie crust, before you fill it with the coconut pastry cream. My recipe makes enough for a double crust pie, so you can either make 1/2 the recipe, or just wrap and freeze the other portion of dough for another pie. The Three Components All-Butter Flaky Pastry Crustįor the pie crust, I turned to my trusty All Butter Perfectly Flaky Pie Dough recipe. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links.
As an Amazon associate, I earn from qualifying purchases. Looking for more recipes like this? Don’t miss this banana cream pie, easy key lime pie, and chocolate cream pie. This is a pie you’re going to want to make over and over for all your special occasions! Thick and creamy coconut milk makes a rich and flavorful coconut pastry cream that’s flecked with vanilla bean, while natural unsweetened coconut flakes add texture and flavor, without excessive sweetness. While many coconut cream pies are nothing more than vanilla pudding with a little sweetened coconut mixed in, this pie is the real deal. With the flaky pastry, the thick coconut custard, and the mounds of sweetened whipped cream, this is a pie worth celebrating. Place in refrigerator until ready to serve.A homemade coconut cream pie is such a treat. Cover with remaining whipped cream and sprinkle with toasted coconut. Spread filling over ganache into pie crust.Add half of whipped cream and fold together. Remove pie filling from refrigerator and stir until smooth.
Whip whipping cream to medium firm peaks, but not as firm as you would to pipe rosettes onto a cake or pie.Cover with plastic food film and place in a refrigerator until cold, about 40 minutes. Over medium-high heat, continually whisk mixture until it boils and thick bubbles form. Prepare coconut cream filling by combining coconut milk, sugar, egg yolks, flour, cornstarch, and salt in a saucepan.Pour into prebaked pie crust and set aside. Prepare ganache by bringing whipping cream and sugar to a boil.Scatter coconut onto a cookie sheet and toast in the 350☏ oven for approximately 10 minutes or until golden. Toss coconut near end of toasting.Bake until light golden brown, about 12-15 minutes and remove from oven.
After baking for about 5-8 minutes check crust to ensure that dough is not forming bubbles on the bottom. If so, prick bubbles with a paring knife or fork. Prick holes all around bottom using a fork and place pie crust in the oven.Place dough into pie pan and remove excess.
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