09/02/2026
WORLD COCONUT DAY
HOMEMADE COCONUT CREAM PIE
CRUST
1¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon granulated sugar
½ cup cold unsalted butter, cut into small cubes
3 to 5 tablespoons ice water
Whisk together the flour, salt and sugar.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Add the ice water one tablespoon at a time, mixing gently until the dough begins to hold together.
Form the dough into a disk, wrap it and refrigerate for at least 30 minutes.
Heat the oven to 375°F. Roll the chilled dough into a 12-inch circle and place it in a 9-inch pie plate. Trim and crimp the edges.
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment and weights, then bake for another 10 to 12 minutes, until golden brown.
Allow the crust to cool completely.
COCONUT CREAM FILLING
1 can full-fat coconut milk, 13.5 ounces
1½ cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon coconut extract, optional
1 cup sweetened shredded coconut, toasted and divided
Whisk the sugar, cornstarch and salt together in a medium saucepan.
Add the egg yolks and whisk until smooth.
Gradually whisk in the coconut milk and whole milk.
Cook over medium heat, whisking constantly, until the filling begins to boil and thicken.
Continue cooking and whisking for one minute.
Remove the pan from the heat. Stir in the butter, vanilla, optional coconut extract and ¾ cup of the toasted coconut.
Pour the warm filling into the cooled pie crust.
Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate for at least four hours or until completely chilled and firm.
WHIPPED CREAM
1½ cups cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Beat the cold heavy cream, powdered sugar and vanilla until medium-stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Sprinkle the remaining toasted coconut on top.
Keep refrigerated until ready to serve
