Jump to Recipe Print RecipeAs I sat in my kitchen, the warm breeze gently wafted through the open window, bringing the sweet scent of coconut with it. That’s when the idea struck me—how about a slice of indulgence? Enter the delightful Triple Coconut Cream Pie! This creamy dessert is a tropical dream come true, layered with luscious coconut flavors and nestled in a buttery crust. The best part? It’s a no-bake wonder, making it a breeze to whip up for your next summer gathering or special occasion. Not to mention, it effortlessly impresses guests while satisfying those cravings for something sweet and satisfying. Ready to escape to coconut paradise right from your kitchen? Let’s dive into this delicious recipe! Why is Triple Coconut Cream Pie irresistible? Decadent Layers: This pie showcases three types of coconut—milk, shredded, and cream—creating a rich, delightful experience for coconut lovers. No-Bake Treat: With minimal effort, you can create a delightful dessert that’s perfect for warm summer days without heating up your kitchen. Versatile Inspiration: Feel free to add a fresh twist with tropical fruits or a chocolate crust! Whatever you choose, it’s bound to wow your guests. Easy to Impress: Serve chilled and garnish with mint for a visually stunning dish that looks as good as it tastes. Pair it with a refreshing Salmon Bowls Coconut for a delightful summer meal! Triple Coconut Cream Pie Ingredients For the Filling • Coconut Milk – Adds creaminess and coconut flavor; light coconut milk works for a lower-calorie version. • Sweetened Shredded Coconut – Provides texture and enhances the coconut flavor; unsweetened is a great substitute for less sweetness. • Sugar – Sweetens the filling; you can adjust the amount or use coconut sugar for a caramel-like twist. • Egg Yolks – Provides richness and helps thicken the custard; use fresh eggs for the best results. • Butter – Adds rich flavor and solidifies the filling upon cooling; unsalted butter gives you more control over saltiness. • Vanilla Extract – Enhances the overall flavor; opt for pure vanilla extract for the best taste. For the Crust • Graham Cracker Crust – Offers a sweet and crunchy base; consider a store-bought version or use crushed almond flour for a gluten-free option. For the Topping • Whipped Cream – Adds a light, airy layer that complements the rich filling; using heavy cream will yield the best volume. • Additional Shredded Coconut – For garnishing the top, providing a delightful crunch and a pop of coconut flavor. This recipe for Triple Coconut Cream Pie is sure to elevate your dessert game and transport you straight to a tropical getaway! Step‑by‑Step Instructions for Triple Coconut Cream Pie Step 1: Prepare the Crust Begin by preheating your oven to 350°F (175°C) if you’re using a homemade graham cracker crust. In a bowl, crush approximately 1 ½ cups of graham crackers until fine. Combine with ¼ cup melted unsalted butter and 2 tablespoons sugar until well blended. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for about 10 minutes until lightly golden, then let it cool completely. Step 2: Make the Filling In a medium saucepan, combine 1 ½ cups of coconut milk and ⅓ cup of sugar. Over medium heat, whisk the mixture gently, bringing it just to a simmer—watch for bubbles forming around the edges. In a separate bowl, whisk together 4 egg yolks until smooth, then gradually temper them by adding a little of the hot milk mixture, stirring constantly. Pour that back into the saucepan and cook until thickened, about 5-7 minutes, stirring continuously. Step 3: Combine Flavors Once the mixture has thickened, remove the saucepan from heat. Stir in 1 cup of sweetened shredded coconut and 1 teaspoon of pure vanilla extract, mixing until well incorporated. Allow the filling to cool slightly before pouring it into the cooled graham cracker crust, smoothing the top with a spatula. This luscious filling will form the heart of your Triple Coconut Cream Pie. Step 4: Chill to Set Cover the pie with plastic wrap and let it cool at room temperature for about 30 minutes. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or overnight for the best results. This resting period will help the filling set properly, allowing all those rich flavors to meld beautifully, making each slice a creamy delight. Step 5: Top with Whipped Cream When ready to serve your Triple Coconut Cream Pie, prepare the topping. In a mixing bowl, whip 1 cup of heavy cream until soft peaks form, adding 2 tablespoons of sugar for sweetness. Carefully spread the whipped cream over the chilled pie, ensuring an even layer. For an extra touch, sprinkle additional shredded coconut on top, adding both texture and visual appeal. Step 6: Serve and Enjoy Slice your delicious Triple Coconut Cream Pie into wedges, garnishing with a sprig of mint or a sprinkle of lime zest for freshness. This pie is best served chilled and is perfect for summer gatherings. Watch as your guests relish each creamy, coconut-packed bite, delighting in this tropical escape right from your home kitchen. How to Store and Freeze Triple Coconut Cream Pie Fridge: Store the pie in an airtight container in the refrigerator for up to 3 days. This will help maintain its creamy texture and rich coconut flavor. Freezer: It’s best to avoid freezing the pie, as the texture may change once thawed. If you must freeze, wrap it tightly in plastic wrap and place it in an airtight container for up to 1 month. Reheating: If you prefer, serve the pie chilled straight from the fridge. However, avoid microwaving, as this may alter the smoothness of the filling. Slicing Tip: For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. This ensures each piece looks as stunning as it tastes! What to Serve with Triple Coconut Cream Pie Elevate your dessert experience with delightful pairings that harmonize beautifully with this tropical masterpiece. Tropical Fruit Salad: A mix of fresh, juicy fruits like pineapple, mango, and kiwi brings a refreshing contrast to the creamy pie, enhancing its tropical essence. Lime Sorbet: The zesty flavor of lime sorbet cleanses the palate, offering a perfect balance to the rich coconut filling in the pie. It’s an enticing way to cool down on a warm day! Coconut Flavored Coffee: A warm cup with hints of coconut complements the pie’s flavors, making for a cozy ending to your meal, especially during a gathering. Chocolate Dipped Strawberries: The richness of dark chocolate adds a decadent touch to your dessert spread, beautifully complementing the pie’s lightness and adding a playful contrast. Almond Joy Cookies: These sweet bites filled with chocolate and coconut echo the flavors in the pie, creating a delightful theme while adding a satisfying chewy texture to your dessert table. Sparkling Coconut Water: Refreshing and hydrating, this light drink pairs wonderfully with the pie’s rich flavors, enhancing your tropical experience with every sip. Mango Sticky Rice: This traditional Thai dessert, with its creamy coconut sauce, provides a soothing texture that aligns perfectly with the Triple Coconut Cream Pie’s creaminess while offering a delightful twist. Minted Iced Tea: A glass of this herb-infused drink cools and refreshes, making each bite of the pie even more enjoyable with a hint of minty freshness. Vanilla Bean Ice Cream: Creamy and smooth, a scoop alongside a slice of pie amplifies the tropical flavors while providing a satisfying melt-in-your-mouth experience. Treat your taste buds to these delightful complements, and watch as they make your tropical dessert even more memorable! Make Ahead Options These Triple Coconut Cream Pies are absolutely perfect for meal prep, making your busy days a little sweeter! You can prepare the crust and filling up to 24 hours in advance; simply refrigerate them separately. For the crust, make sure it cools completely before sealing it in an airtight container. The filling, once made, should be transferred to the chilled crust just before serving to maintain its luscious texture. To finish, whip the cream just before presentation, ensuring it stays fluffy. With these tips, you’ll have a show-stopping dessert ready with minimal effort, delivering creamy delights that taste just as fresh as if you made them that day! Triple Coconut Cream Pie Variations Feel free to get creative and make this delightful pie uniquely yours with exciting swaps and twists! Dairy-Free: Substitute almond or cashew milk for coconut milk for a nutty flavor without dairy. The creamy texture remains delightful! Fresh Fruit Addition: Incorporate mango or pineapple into the filling for a fruity, tropical twist that heightens the flavors beautifully. Imagine that burst of freshness with every bite! Chocolate Crust: Swap the graham cracker crust for a chocolate cookie crust to add a rich counterpoint to the coconut that’s sure to enchant your taste buds. Sweetener Swap: Use maple syrup or honey instead of sugar for a natural sweetener option with a hint of complexity in flavor; adjust to your personal taste preference. Spiced Up: Introduce a pinch of cinnamon or nutmeg to the filling for a warm undertone that plays well with the coconut’s sweetness. Coconut Variants: Experiment with different types of coconut, like using coconut cream instead of milk, for an even richer and thicker filling. You’ll be in coconut heaven! Nut Crunch: Top with toasted macadamia nuts or pecans for an added crunch that complements the creaminess perfectly. Just imagine that satisfying crunch with every slice! Mini Pies: Create individual servings in muffin tins for charming mini coconut cream pies, perfect for parties or potlucks, making them even more shareable. These variations are tailor-made for any occasion! For a lighter main dish to complement the pie, consider pairing it with a vibrant Vegetable Casserole Cozy that balances well with the creaminess of the pie. Enjoy your delightful journey into the world of coconut! Expert Tips for Triple Coconut Cream Pie Consistency Check: Ensure your filling thickens properly by whisking continuously over medium heat; this prevents curdling and gives you that smooth custard-like texture. Chill Time Matters: Allow the pie to set overnight in the fridge if possible; this deepens the flavors and makes for a perfect slice when you’re ready to serve. Coconut Garnish: Lightly toast additional shredded coconut before garnishing your pie for a beautiful finish and an enhanced coconut flavor that will impress your guests. Quality Ingredients: Use fresh egg yolks and pure vanilla extract for the best flavor in your Triple Coconut Cream Pie; it truly makes a noticeable difference. Crust Alternatives: For a gluten-free twist, substitute the graham cracker crust with crushed almond flour mixed with melted butter; it adds a lovely nutty flavor while keeping it crusty. Presentation Tips: For an eye-catching touch, top your pie with a sprinkle of lime zest or a mint sprig before serving—it not only looks beautiful but adds a refreshing contrast to the rich pie. Triple Coconut Cream Pie Recipe FAQs What type of coconut milk is best for this recipe? Absolutely! For the best flavor and creaminess, I recommend using full-fat coconut milk. If you’re looking for a lighter version, light coconut milk works as well, but the pie might be less rich. How long can I store the pie in the refrigerator? You can store your Triple Coconut Cream Pie in an airtight container in the refrigerator for up to 3 days. This helps maintain its deliciously creamy texture and prevents it from absorbing any fridge odors. Can I freeze the Triple Coconut Cream Pie? It’s best to avoid freezing this pie, as the creamy filling may change texture when thawed. However, if you absolutely need to, wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for up to 1 month. Just be sure to thaw it in the fridge overnight before serving. What should I do if the filling doesn’t thicken? If your filling isn’t thickening as expected, it may be due to not cooking it long enough or not whisking continuously. Make sure to cook it over medium heat, stirring constantly until it bubbles and thickens—this usually takes about 5-7 minutes. If it does not thicken, consider adding a bit more shredded coconut to help catch some moisture. Are there any allergy considerations for this recipe? This Triple Coconut Cream Pie contains eggs, dairy (from the whipped cream), and coconut, which can be allergens for some individuals. If you’re making this for guests, I recommend checking for dietary restrictions. For a dairy-free or egg-free version, consider using a coconut whipped cream alternative and a thickening agent like cornstarch or agar-agar instead of egg yolks. Can I use a different crust for my pie? Very! You can swap out the graham cracker crust for a gluten-free option like crushed almond flour mixed with melted butter, or even a chocolate crust for a fun flavor twist. Whichever you choose, just make sure it’s pressed firmly into the pan to hold the filling well! Triple Coconut Cream Pie: A No-Bake Tropical Escape Indulge in a luscious slice of Triple Coconut Cream Pie, featuring creamy coconut layers and a buttery crust, perfect for summer gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsChill Time 4 hours hrsTotal Time 4 hours hrs 40 minutes mins Servings: 8 slicesCourse: DessertCuisine: TropicalCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling1.5 cups Coconut Milk Light coconut milk works for a lower-calorie version.0.33 cups Sugar Adjust amount or use coconut sugar for a caramel-like twist.4 large Egg Yolks Use fresh eggs for the best results.0.25 cups Unsalted Butter Gives more control over saltiness.1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.1 cup Sweetened Shredded Coconut Unsweetened is a great substitute.For the Crust1.5 cups Graham Cracker Crust Store-bought or crushed almond flour for gluten-free option.For the Topping1 cup Heavy Cream Using heavy cream yields the best volume.2 tablespoons Sugar For sweetness.1 cup Additional Shredded Coconut For garnishing the top. Equipment 9-inch pie panMixing bowlmedium saucepanWhisk Method Step-by-Step InstructionsPreheat oven to 350°F (175°C). Crush graham crackers and mix with butter and sugar. Press into a 9-inch pie pan and bake for 10 minutes until golden. Let it cool completely.In a saucepan, combine coconut milk and sugar over medium heat. Whisk gently until it simmers. Whisk egg yolks in a bowl and temper them with hot milk mixture. Pour back into saucepan and cook until thickened, about 5-7 minutes.Remove from heat, stir in shredded coconut and vanilla extract. Cool slightly and pour into cooled crust, smoothing the top.Cover with plastic wrap and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.Whip heavy cream until soft peaks form, adding sugar. Spread whipped cream over chilled pie and sprinkle with shredded coconut.Slice the pie, garnish with mint sprig or lime zest, and serve chilled. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 25mgIron: 0.5mg NotesEnsure proper consistency in the filling by whisking continuously. Allow for adequate chill time for the best flavors. Consider toasting shredded coconut for garnish and using fresh ingredients for the best flavor. Tried this recipe?Let us know how it was!
