Triple Coconut Cream Pie with White Chocolate
Craving something rich, creamy, and indulgent—but easy enough to whip up without breaking a sweat? Meet your new dessert obsession: Triple Coconut Cream Pie with White Chocolate.
This tropical twist on a classic cream pie combines toasted coconut, white chocolate, and coconut milk for triple the flavor, all nestled in a flaky coconut crust and topped with a silky white chocolate whipped topping. Whether you’re baking for a special occasion or just because, this foolproof recipe brings big flavor with minimal effort.
Ingredients you’ll need:
- shredded coconut (and a lot of it!)
- coconut shavings (for decorating)
- white chocolate
- all purpose flour
- unsalted butter
- granulated cane sugar
- eggs
- vanilla extract
- coconut milk
- whole milk
- heavy whipping cream
Can you make Coconut Cream in Advance?
Yes, this cake holds its texture and flavor amazingly! I recommend prepping the pie crust and coconut custard filling up to 1-2 days in advance, and then make the whipped topping the same day as serving.
Bake with me!
Triple Coconut Cream Pie with White Chocolate
Ingredients
For the Flaky Crust:
- 1 1/4 cup All Purpose Flour
- 1/2 cup Shredded Coconut
- 1 tbsp. Granulated Cane Sugar
- 1/2 tsp. Kosher Salt
- 8 tbsp. COLD Butter cubed
- 1/2 cup COLD Water
For the Coconut Custard Filling:
- 1 cup Whole Milk
- 1 can Full Fat Coconut Milk or 1 cup
- 2 large Eggs
- 1/2 cup Granulated Cane Sugar
- 3 tbsp. All Purpose Flour
- 2 cups Shredded Coconut
- 1 tbsp. Vanilla Extract
- 4 tbsp. Unsalted Butter cubed
- 2 cups Shredded Coconut
For the Whipped Topping:
- 2 cups Heavy Whipping Cream
- 1/4 cup Granulated Cane Sugar
- 1/4 cup Melted White Chocolate slightly cooled but still runny
- 1/2 cup Shredded Coconut or to taste
- 2 tsp. Vanilla Extract
- Toasted Coconut Shavings for decorating
- White Chocolate Shaving for decorating
Instructions
To Make the Crust:
- Combine the flour, shredded coconut, sugar, and salt in a food processor. Pulse to combine.
- Add the cold butter and pulse until sand-like texture.
- Gradually add one tablespoon cold water, and pulse each time, until the dough comes together when pressed between two fingers. You may not use all of the water. The dough should be slightly crumbly and not sticky/over hydrated.
- Transfer the dough onto a sheet of Saran Wrap and press into 6″ disc. Wrap tightly and store in the fridge 30 minutes, if time allows.
To Bake the Crust:
- Preheat oven to 400F. Generously butter a 9″ pie plate.
- Roll out the pie crust on a very floured surface to 1/8″ thick.
- Place the pie crust over the buttered pie plate. Flute the edges with your thumb.
- Freeze for 10 minutes.
- Bake for 20-25 minutes, until golden. Cover edges with aluminum foil if they cook quicker than the center.
To Make the Coconut Custard Filling:
- In a medium-sized bowl, beat the eggs, sugar, and flour until smooth.
- In a large saucepan, combine the whole milk and 1 cup of the canned coconut milk (try to get most of the white cream first and then the liquid). Heat until hot to touch, but NOT boiling.
- Slowly drizzle in 1/4 cup of the hot milk mixture into the beaten eggs, whisking as you pour. Repeat this once more to temper the eggs.
- Gradually pour the tempered eggs back into the saucepan, whisking as you pour.
- Continue whisking over Medium heat until thickened.
- Remove from heat to whisk in the butter. Stir in the shredded coconut and vanilla extract until well combined.
- Pour the coconut custard into the pie crust.
- Cover the surface with Saran Wrap and let cool completely in the fridge, about 1-2 hours to overnight.
To Make the Whipped Topping:
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream. Beat until soft peaks.
- On medium-low speed, gradually pour in the sugar and melted white chocolate. Once stiff peaks, fold in the shredded coconut and vanilla extract.
To Serve:
- Top the coconut cream pie with the whipped topping, then garnish with toasted coconut shavings and white chocolate shavings to serve!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I can’t wait to make this! Do you use unsweetened or sweetened shredded coconut!
Hi Jaedyn! I used unsweetened but it’s totally up to personal preference. Hope you enjoy!!
so excited to make this for my dad who LOVES coconut! just one question, in the ingredients for the coconut custard, it lists 2 cups of shredded coconut twice. is this a total of 4 cups of shredded coconut? thanks xx
Hi Annie! Yes, so there’s a total of 4 cups shredded coconut however, feel free to add less as needed! Hope yall enjoy!! 🙂
My family loved this!
I’d love to make it. Do you have the grams ? Thanks 😊
Hi Amandine! I do not have the grams measured, but I wonder if there’s some kind of online calculator for this! Will look into this 🙂
Flaky Crust
• All-purpose flour — 1 1/4 cup → 156 g
• Shredded coconut — 1/2 cup → 40 g
• Granulated cane sugar — 1 tbsp → 12.5 g
• Kosher salt — 1/2 tsp → 3 g
• Cold butter — 8 tbsp (1 stick) → 113 g
• Cold water — 1/2 cup → 120 g
⸻
Coconut Custard Filling
• Whole milk — 1 cup → 240 g
• Full-fat coconut milk — 1 can (13.5 oz) → 400 g
(or if using 1 cup: 240 g)
• Eggs — 2 large → 100 g (approx. 50 g each without shell)
• Granulated cane sugar — 1/2 cup → 100 g
• All-purpose flour — 3 tbsp → 24 g
• Shredded coconut — 2 cups → 160 g
• Vanilla extract — 1 tbsp → 13 g
• Unsalted butter — 4 tbsp → 57 g
• Shredded coconut — 2 cups (second listing) → 160 g
⸻
Whipped Topping
• Heavy whipping cream — 2 cups → 480 g
• Granulated cane sugar — 1/4 cup → 50 g
• Melted white chocolate — 1/4 cup → 43 g
• Shredded coconut — 1/2 cup → 40 g
• Vanilla extract — 2 tsp → 9 g
was easy to make and very easily enjoyed!
Can you use gluten free flour for the shell and the custard?
Hi Becky! I think it’s totally worth the try!!
My 5 year old nephew at thanksgiving dinner said “This is the best pie I’ve ever had!”
NO WAY! That’s so sweet!!
Will canned coconut cream work
Hi Madison! Yes, canned coconut milk is actually best!
It’s just the 2 cups of coconut in the filling, right?
Hi! Making this now, knowing the answer won’t be immediate. But in the topping you have cane sugar listed, but it’s not in the directions!
Do we need it??
Hi Shelby! Sorry for any confusion! You would add the sugar when you add the melted white chocolate 🙂
I have made this pie twice now because I love coconut cream. This time I entered it in the Nebraska State Fair and this recipe won best overall pie! I used half sweetened and half unsweetened shredded coconut in the filling, and just sweetened coconut in the whipped cream. I also add a touch of coconut extract in the filling to give it that extra kick. It turned out perfect, I will be making this recipe forever!
OH EM GEE!!! This is so awesome, congrats on the win!
This pie is so good! It’s easy to make as well! I have experience with curds but I still think this one is really easy. I did not use the pie crust recipe because I had a homemade one burning a hole in my freezer 😂 the only changes I made were I strained the curds before adding the coconut flakes and I used white sugar in the whipped cream. I thought the whipped topping would be too sweet but it was perfect. I used unsweetened coconut flakes. I made it for my sister’s birthday because it’s her favorite dessert and she loved it 🥹 thank you!!
Helloooo,
I will be making this for my parents but need to make it 2 days in advance.
Should I store the pie dough in the fridge after shaping in disc or after pressing it into the pie dish?
When should I bake the the pie crus?
Should I do it a day before and assemble with the custard day of (if so how should I store the baked pie crust) or do I need to bake the crust on the day of assembling?
Any other tips for making it in advance? It’s Friday today and I need it for my guests on Sunday
hi Nancy! I am terribly sorry for missing your questions until just now!! For further bakes, you could prep the crust two ways (1) chill the dough for up to 3 days or (2) bake the dough and once completely cooled, cover with foil to stay at room temp until the next day. This pie can be prepped entirely the day prior!