I’ve whipped up a silky-smooth Coconut Creamy Pie that balances tropical coconut flavor with a buttery, crisp crust. It’s a cool and refreshing dessert that’s sweet, indulgent, and perfect for any occasion.

Why You’ll Love This Recipe

I’m smitten with this pie because it tastes like a tropical vacation in every bite. The luscious coconut filling is creamy and rich, yet lightened by whipped cream and coconut milk. I love how easy it is to prepare—no baking required for the filling—and how impressive it looks and tastes when served chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs (or crushed digestive biscuits)
unsalted butter, melted
sweetened shredded coconut
coconut milk (full-fat preferred)
sweetened condensed milk
cream cheese, softened (optional for extra richness)
whipped cream or Cool Whip (to fold into filling)
vanilla extract
coconut extract (optional, for extra coconut flavor)
toasted coconut flakes (for topping)

Directions

Make the crust:
I mix graham cracker crumbs with melted butter and a small amount of shredded coconut. I press the mixture firmly into the bottom and sides of a 9-inch pie dish. I chill it in the refrigerator while I prepare the filling.
Prepare the creamy filling:
I whisk together coconut milk, sweetened condensed milk, vanilla extract, coconut extract (if I’m using it), and cream cheese until smooth. Then I fold in whipped cream and shredded coconut to create a fluffy, airy texture.
Fill the crust:
I pour the coconut filling into the chilled crust, smoothing the top with a spatula. I cover the pie and chill it for at least 4 hours—or ideally overnight—to allow it to set firmly.
Garnish:
Right before serving, I decorate the pie with a generous layer of toasted coconut flakes and an extra dollop of whipped cream if desired.

Servings and Timing

Servings: 8 slices
Prep time: ~20 minutes (including chilling the crust)
Chill time: Minimum 4 hours (best if overnight)
Total time: About 4 hours 20 minutes (or overnight)

Variations

I use a nut crust (almond or pecan) for added crunch and flavor.
I add a hint of lime zest to the filling for brightness and balance.
I stir in diced pineapple or mango for a tropical fruit twist.
I make it chocolate-coconut by adding a layer of melted chocolate or cocoa powder to the crust or filling.
I lighten the pie by substituting part of the coconut milk with Greek yogurt or mascarpone.

storage/reheating

Refrigeration: I store leftovers covered, in the fridge for up to 4 days—it stays creamy and delicious.
Freezing: I freeze the uncut pie, wrapped tightly, for up to 1 month. I thaw it overnight in the fridge before serving.
Serving: I serve it chilled—no reheating needed. For firmer slices, I let it sit in the fridge until serving time.

FAQs

Does this pie need baking?

No—I skip baking for the filling. It sets beautifully in the fridge thanks to the combination of condensed milk and cream, while the crust only needs chilling.

Can I make it dairy-free?

Yes—I use full-fat coconut cream and dairy-free cream cheese or coconut whipped topping. It still sets nicely and tastes fully indulgent.

How can I ensure the crust stays crisp?

I make sure the crust is well-pressed and chilled before adding the filling. Using full-fat butter helps it stay firm and crisp.

Can this be made ahead of time?

Absolutely—I often make it a day ahead and garnish just before serving. The flavors deepen overnight, making it even more delicious.

Can I reduce the sweetness?

I reduce sweetness by cutting back on sweetened condensed milk or mixing in unsweetened coconut milk. I also add extra whipped cream to soften the overall sweetness if needed.

Conclusion

I adore this Coconut Creamy Pie because it feels special but is so easy to make. With its luscious coconut filling, crunchy crust, and gorgeous presentation, it’s a dessert that always impresses—without a fuss. Try it for your next gathering or just because, and enjoy a little slice of tropical indulgence!