top of page

Yummy Coconut Cream Pie

It is Spring! Or maybe summer has decided to come early. Temperatures shot as high as 30 deg celsius in Cambridge. My sleeveless, cotton tees and skirts from Singapore can make appearance outside the wardrobe now. With such warm and dry weather,my palate is definitely craving for something cool and light!

Someone asked me if Singapore has seasonal foods. The first things that came up to my mind were durians and mangoes. But with advanced agricultural technology and imports of foreign products, there is probably no seasonal foods anymore. Most of our foods are available all-year-round with exception of festive foods. However in temperate countries, menu changes according to seasons and weather. The coconut cream pie I made here is light, refreshing and addictive. Perfect for Spring! And one slice is never enough so prepare to indulge!

The crust is made from crushed biscuits and melted butter. It is easier to prepare and manage than a pastry dough. The custard is filled with unsweetened grated coconut and coconut milk that gives the kick of tropical flavor to the pie.

Recipe (For one 9 inch pie)


A) Crust

  • 6 ounces of Animal Crackers (Digestive Biscuits are good too)

  • 2 tbsp Unsweetened shredded coconut

  • 1 tbsp Sugar

  • 4 tbsp Unsalted butter, melted and cooled

B) Filling

  • 400ml Coconut milk

  • 1 cup of milk (I used vanilla soy milk)

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup and 1/2 tbsp sugar

  • 3/8 tsp Salt

  • 5 Large egg yolks

  • 1/4 cup Cornstarch

  • 2 tbsp Unsalted Butter

  • 1 tsp Vanilla Extract

C) Topping

  • 1 1/2 cup cold Heavy cream

  • 2 tbsp Sugar

  • 1/2 tsp Vanilla Extract

  • 1 tbsp unsweetened shredded coconut, toasted till golden brown



  1. Preheat oven to 325 deg Fahrenheit. Using a food processor to reduce biscuits, sugar and coconut into fine crumbs.

  2. Transfer into a mixing bowl, add in melted butter. Mix well.

  3. Empty the mixture to a pie pan. Using a 1/2 cup measuring cup to press crumb on the bottom and sides of pie pan. Make sure the crumb holds well.

  4. Bake for 25 minutes or until golden brown.

  5. Set aside to cool completely.


  1. In a saucepan, bring coconut milk, milk, sugar, shredded coconut and salt to simmer. Keep an eye not to let milk foam. Stir to ensure 1/2 cup sugar dissolves.

  2. In a separate mixing bowl, whisk egg yolks, cornstarch, and remaining 1 tbsp of sugar until well combined.

  3. Slowly add in hot milk mixture into egg mixture. 1 cup at a time. Whisk well for each addition. Do not add too much into the egg mixture as it may curdle the egg.

  4. When all milk mixture is added, return the mixture to saucepan and let it boil over medium heat. The mixture will thicken. Remove from heat when the mixture bubbles.

  5. Add in butter and vanilla essence. Stir well.

  6. Pour filling onto the pie crust. Using a food wrap, cover the filling and refrigerate until firm. Overnight preferred.


  1. Before serving, whisk cream, sugar and vanilla until soft peaks form.

  2. Top pie with whippe cream and sprinkle with toasted coconut.

  3. ENJOY!

bottom of page