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Summer Coconut Cream Pie Dessert Recipe

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This Summer Coconut Cream Pie Dessert Recipe is the ultimate refreshing treat with tropical coconut flavor. Made with a buttery crust, creamy coconut filling, and topped with whipped cream and toasted coconut, it's a no-fail summer favorite. Ideal for backyard BBQs, family dinners, or sunny picnics, this pie is light, luscious, and loved by all. If you're craving a cool, coconut-flavored dessert, this easy pie recipe will be your new go-to!

 

Ingredients

Scale

  • 1 prepared pie crust (baked and cooled)

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • ¼ cup cornstarch

  • ¼ tsp salt

  • 4 large egg yolks

  • 1 tsp vanilla extract

  • 1 cup shredded sweetened coconut

  • 1 tbsp butter

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract (for whipped cream)

  • ¼ cup toasted coconut (for topping)

Instructions

  1. In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly.

  2. In a separate bowl, whisk egg yolks. Gradually add some of the hot milk mixture to temper.

  3. Return tempered eggs to the saucepan. Cook until thick and bubbly, then remove from heat.

  4. Stir in vanilla extract, shredded coconut, and butter until fully combined. Let cool slightly.

  5. Pour filling into prepared pie crust. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

  6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

  7. Spread whipped cream over chilled pie and sprinkle with toasted coconut.

  8. Serve cold and enjoy!

Notes

  • For extra flavor, use toasted coconut in the filling.

  • Make the pie a day in advance for best results.

  • Can be made gluten-free with a gluten-free crust.

Nutrition

Find it online: https://ymrecipes.com/summer-coconut-cream-pie-dessert-recipe/