What Is Coconut Cream Used For

Easy one-time-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.

I await for whatever alibi to make my favorite pie recipes. Lemon Sour Cream Pie and Triple Berry Pie will e'er be my favorite simply my husband loves this Chocolate Mousse Cheesecake Pie. Honestly, you tin't go wrong with any of them! One sense of taste of this Kokosnoot Cream Pie and yous'll never be able to relish a shop-bought version once again!

A slice of coconut cream pie on a white plate with a fork.

Coconut Cream Pie

I grew upwards in a large family, with a HUGE extended family. We're talking like 30 cousins, just on my mom'due south side of the family. Needless to say, each Easter and Thanksgiving includes only about every Homemade Pie option under the lord's day!

I was so accustomed to information technology that I thought all families had dozens of pie choices at their Thanksgiving party. I feel like no matter how many people there are at the party, yous've still got to have a agglomeration of pies, right? I like to try a pocket-size piece of a few different kinds.

This coconut foam pie is a classic, former-fashioned recipe that deserves a seat at any political party! The homemade filling is incredible, with the perfect texture and flavor that's not overly sugariness. I can't wait for you to try information technology!

What is Coconut Foam Pie Made of?

The ingredients in kokosnoot foam pie include:

A pre-broiled baked Pie crust. I'd highly recommend my Piece of cake Perfect Pie Crust, over a tasteless store-bought chaff. I've included footstep-past-step photos at the lesser of the pie crust recipe for how to bullheaded-bake the chaff for recipes that phone call for a pre-baked pie shell, like this kokosnoot cream pie recipe.
Coconut. Shredded sweetened coconut flakes, or employ unsweetened, if yous'd rather.
Unsweetened coconut milk. This tin be found in a can in the asian food island at your local grocery shop..
Half and one-half
Sugar
Salt
Cornstarch
Egg yolk
Cream cheese
Vanilla
Kokosnoot extract
Whipped foam and toasted coconut. For topping!

A whole homemade coconut cream pie with one slice removed.

How to Toast Coconut:

I love to toast the kokosnoot before calculation it to the pie filling and topping. Toasting coconut adds a really dandy depth of flavor and "nuttiness". I've establish the simplest way to toast coconut is on the stovetop.

Add desired amount of kokosnoot to a large skillet.
Cook over medium-depression heat, stirring and tossing oftentimes, until the flakes are mostly golden brown. Watch information technology closely because once it starts to toast information technology goes quickly. Remove from estrus and let to absurd.
Store toasted coconut in an airtight container or jar for upwards to one month. This is a great pace to practise ahead if you want to save fourth dimension.

Overhead photo of a skillet with toasted coconut and a wooden spoon.

How to Make Coconut Foam Pie:

Make the filling. Combine kokosnoot milk, one cup half and half,saccharide and salt in a saucepan. Bring to a nearly boil.
Make a cornstarch slurry. Mix ½ cup half and half and cornstarch.
Atmosphere the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don't cook. Add egg yolks and cornstarch to the pan.
Finish the pudding. Remove it from the heat and add in cream cheese, vanilla extract and kokosnoot extract. Stir in coconut.
Pour into pie crust. Pour mixture into baked pie crust.
Cool. Cover with plastic wrap and chill 2 – 3 hours. Top with whipped foam and the toasted coconut.

Six process photos for making the filling for coconut cream pie and pouring it into a baked pie shell.

How to shop coconut foam pie:

Store kokosnoot foam pie in the refrigerator for 2-three days.

Coconut cream pie with a spoonful of whipped cream being spread on top next to another photo of the completed pie with toasted coconut sprinkled on the whipped cream.

CONSIDER TRYING THESE HOMEMADE PIES:

Cherry pie
Lemon Sour Cream Pie
Pumpkin Pie with Caramel Pecan Topping
Chocolate Mousse Cheesecake Pie
Fundamental Lime Pie
Chocolate Cream Pie
Oreo Cheesecake Pie
Lemon Chiffon Pie
Banana Cream Pie

A slice of coconut cream cake with a bite taken out of it.

You tin can besidesFOLLOW ME onFACEBOOK,TWITTER,INSTAGRAM andPINTEREST for more than slap-up recipes!

Recipe

Prep 3 hrs

Melt 20 mins

Total 3 hrs 20 mins

Save Recipe

▢ 1 9-inch pre-baked pie chaff *
▢ ane cup shredded sweetened kokosnoot , toasted, divided
▢ xiv ounce can canned unsweetened kokosnoot milk
▢ one 1/two cups half and half divided
▢ 1/ii cup granulated sugar
▢ 1/four teaspoon common salt
▢ ane/3 cup cornstarch
▢ four large egg yolks
▢ 3 ounces cream cheese , diced
▢ 1 teaspoon vanilla excerpt
▢ 1/ii teaspoon kokosnoot excerpt , to taste

For Topping:

▢ fresh whipped cream , lightly sweetened
▢ shredded sweetened kokosnoot , toasted

In a medium saucepan combine kokosnoot milk, 1 cup half and half, granulated carbohydrate and the salt.
Set up mixture over medium heat, and bring mixture almost to a boil, stirring occasionally.
Meanwhile, in a small mixing basin whisk together remaining ½ cup half and one-half and cornstarch until well composite.
In some other small mixing bowl, whisk together egg yolks. Slowly pour ½ cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
Remove from heat and add together in cream cheese, vanilla extract and coconut extract; stir until well blended.
Stir in ½ - ¾ cup coconut, reserving the residual for topping on the finished pie.
Pour mixture into broiled pie crust. Encompass with plastic wrap and chill 2 - three hours.
Superlative with whipped cream and the toasted coconut.
Shop in an airtight container in the refrigerator.

Calories: 304 kcal Carbohydrates: 24 g Protein: three g Fat: 21 g Saturated Fat: 14 g Cholesterol: 91 mg Sodium: 177 mg Potassium: 159 mg Fiber: 1 g Carbohydrate: 12 g Vitamin A: 390 IU Vitamin C: 0.iii mg Calcium: 53 mg Iron: one.7 mg

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Have you tried this recipe?!

Charge per unit and Comment below! I would dear to hear your experience.

*I originally shared this recipe Nov 2014. Updated Apr 2019.

Original Post Apr 20, 2019

Updated October 8, 2019

Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of good food. Here you'll detect piece of cake recipes and weeknight repast ideas made with real ingredients, with pace-by-step photos and videos.