- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk (or coconut milk for extra flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for enhanced coconut flavor)
- 1 cup shredded sweetened coconut
For Topping:
- Whipped cream or vanilla ice cream (optional, for serving)
- Extra shredded coconut (optional, for garnish)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- If using a store-bought pie crust, press it into a 9-inch pie dish. Optional: Sprinkle shredded coconut evenly over the bottom of the crust for added texture.
2. Prepare the Custard Filling
- In a mixing bowl, whisk together the eggs until smooth.
- Add the sweetened condensed milk, whole milk (or coconut milk), vanilla extract, and coconut extract (if using). Whisk until fully combined.
- Stir in 1 cup of shredded sweetened coconut, ensuring it’s evenly distributed throughout the mixture.
3. Assemble the Pie
- Pour the custard filling into the prepared pie crust, spreading it out evenly.
- Optional: Sprinkle a little extra shredded coconut on top for added flavor and presentation.
4. Bake
- Bake in the preheated oven for 40–45 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.
- Optional: For a golden topping, broil the pie for 2–3 minutes at the end (watch closely to avoid burning).
5. Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 2 hours (or overnight) to allow the custard to set fully.
- Slice and serve chilled or at room temperature, enjoying every bite of this creamy, coconutty dessert!
- Perfect as a standalone treat or paired with whipped cream, vanilla ice cream, or a sprinkle of extra shredded coconut for added flair.
Tips for Success
- Use Fresh Ingredients: High-quality sweetened condensed milk and fresh coconut extract make a noticeable difference in flavor.
- Toast the Coconut: Lightly toast the shredded coconut before adding it to the filling for a deeper, nuttier flavor.
- Switch Milks: Use full-fat coconut milk for an even richer, more tropical taste.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Keep chilled until ready to serve.
Why This Recipe Works
This Coconut Custard Pie combines the creamy smoothness of custard with the sweet, nutty flavor of shredded coconut. The result is a dessert that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a standalone dessert or customized with your favorite toppings, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Dessert Everyone Will Love
Whether you’re craving something creamy and tropical, looking for a way to elevate your dessert game, or simply want to enjoy a homemade treat, this Coconut Custard Pie is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dessert might just inspire others to try it too! 🍴✨
