This Eggless Coconut Cream Pie is velvety, creamy, and full of coconut flavor! It’s a classic easy-to-make recipe that deserves a seat at any party. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Coconut Cream Pie Recipe Highlights
Coconut is one of my ALL-TIME favorite flavors! And this Eggless Coconut Cream Pie turned out downright dreamy. It’s velvety, creamy, and full of coconut flavor!
The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. The crust is flaky and buttery. And if that is not enough, it’s topped with lots of whipped cream and toasted coconut! It’s heaven for coconut lovers.
It can be made days in advance and is the perfect pie for parties, family dinners, potlucks, picnics, and any special occasion you can think of.
This is the best coconut cream pie I’ve tasted, and I can’t wait for you to try it! If you love pies as much as I do, you need to try my Easy Eggless Key Lime Pie and my No-Bake Eggless Chocolate Cream Pie.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down).
- One unbaked pie crust: You can make a homemade pie crust (recommended) or buy a premade pie shell.
- Sugar: Regular white granulated sugar o caster sugar.
- Cornstarch: You can substitute for potato starch 1:1.
- Salt: When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will be still delicious regardless. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Canned coconut milk: Make sure you use full-fat canned coconut milk (unsweetened), not refrigerated carton coconut milk. Canned coconut milk is very thick and usually found near Asian food products. Shake it up before using.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Half & half: I found heavy cream to be too thick, while whole milk was too thin. Half & half proved to be the best choice for this eggless coconut cream pie recipe. If you don’t have half & half, mix 1/2 cup (120 ml) of whole milk and 1/2 cup (120 ml) of heavy cream and add to the recipe in place of the half & half.
- Sweetened shredded coconut: I recommend using sweetened shredded coconut because it is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Coconut extract: For a stronger coconut flavor! Most traditional coconut cream pies don’t use coconut extract, but I wanted to give you the option! This is optional and totally up to you. I always add it because we love coconut flavor.
To Decorate:
- Whipping cream: You can use homemade whipped cream or store-bought whipped cream. If using store-bought, you’d need an 8 oz container.
- Toasted coconut flakes: You can buy toasted coconut flakes, or use coconut flakes and toast them yourself. To do so, evenly spread coconut over a cookie sheet and bake at 325º F (165º C) oven. Bake for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for detailed instructions (scroll down).
1 – Make the Pie Dough
You can use a homemade (highly recommended) or store-bought pie crust. To make the pie dough from scratch, follow the steps in my How to Make Pie Crust from Scratch recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
2 – Blind Bake the Pie Crust
- Roll Out. Carefully place the rolled-out dough into a 9-inch pie dish. Flute the edges, if desired.
- Chill. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
- Bake. Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights. Bake at 400°F (200°C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.
3 – Make the Eggless Coconut Filling
Whisk together sugar, cornstarch, and salt in a medium saucepan.
Cook. Add coconut milk, evaporated milk, and half & half; whisk to combine. Bring to a boil over medium-low heat and cook until thickened.
Stir in the coconut, butter, vanilla, and coconut extract (if using). Cover with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.
4 – Assemble
Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the cream’s surface to prevent skin from forming.
5 – Refrigerate
Refrigerate for at least 3 hours or overnight until chilled and thickened. The pie may be refrigerated for up to 1 day.
6 – Decorate
You can go heavy or light on the whipped cream. We love a BIG pile of it, especially paired with the rich coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract.
Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately.
If you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the coconut filling.
Baking Tips & Variations
Pie crust. You can make a homemade pie crust (recommended) or buy a premade pie shell. Just make sure to blind bake it first before adding the coconut filling.
Coconut Filling. It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 3 minutes and stir constantly. Then immediately remove from heat (while continuing to stir).
Easy pudding mix version. To make this recipe even easier and skip the homemade filling, use 2 boxes (3.4 ounces) instant coconut pudding mix with 3 1/2 cups of milk and follow the direction on the box. Then mix in the sweetened shredded coconut.
Graham cracker crust. This filling is fabulous in a graham cracker crust too, or Nilla wafers.
Chill. Fully chill the pie before serving. Otherwise, the pie will completely fall apart…, and no one wants a floppy coconut pie.
Whipped Cream. You can use store-bought whipped cream (you’d need an 8 oz container).
No Bake. No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust.
No Bake Eggless Coconut Cream Pie
No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust. You can even use a pre-made crust if you are short of time.
Frequently Asked Questions
To toast coconut at home, evenly spread coconut over a cookie sheet and bake at 325º F (165º C) for 5 minutes. Remove from the oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool.
Yes, you can use an equal amount of potato starch.
I recommend and use unsweetened.
You can substitute half-and-half for 1/2 cup (120 ml) of whole milk and 1/2 cup (120 ml) of heavy cream. Mix together and add to the recipe in place of the half-and-half.
Storing & Freezing Instructions
Store: Cover leftovers and store them in the refrigerator for up to 5 days.
Freeze: I don’t recommend freezing this pie because the crust becomes a little soggy when you thaw it.
More Eggless Pie Recipes You’ll Love!
- Easy Eggless Sweet Potato Pie
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Eggless Pumpkin Pie
- Easy Eggless Ice Cream Pie
Easy Eggless Coconut Cream Pie (from scratch)
Equipment
Ingredients
- 1 unbaked pie crust
- 1/2 cup + 2 tablespoons (120 g) granulated sugar
- 1/3 cup + 1 tablespoon (60 g) cornstarch
- ¼ teaspoon black salt (see notes)
- 1 -13 or 14 ounce can (400 ml) full fat coconut milk
- 1 cup (240 ml) evaporated milk
- 1 cup (240 ml) half and half
- 1 cup (80 g) sweetened shredded coconut
- 3 tablespoons (42 g) unsalted butter
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 – 1 teaspoon coconut extract
To Decorate:
- 1 1/2 cup (360 ml) heavy Whipping cream
- 3 tablespoons (30 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- Toasted Coconut Flakes
Instructions
Pie Crust:
- You can use a homemade (highly recommended) or store-bought pie crust.
- For Homemade Pie Crust: Make the pie dough following the steps in this recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
- For Store-Bought Pie Crust: Follow the box instruction to blind bake the crust.
Blind Baking the Homemade Pie Crust:
- Preheat oven to 400°F (200°C).
- Carefully place the rolled-out dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Flute the edges, if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
- Line chilled pie shell with a double layer of parchment paper or aluminum foil.
- Fill the pie with pie weights (about 1 quart / 950 gr).
- Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.
- You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
Make the Coconut Filling:
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add coconut milk, evaporated milk, and half & half; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 3-4 minutes, still whisking constantly; then remove from heat.
- Stir in the sweetened shredded coconut, butter, vanilla, and coconut extract (if using); mix until well combined. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.
- Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill for 4 hours or overnight before topping with whipped cream and serving.
Decorate:
- You can use homemade or store-bought whipped cream. If making homemade whipped cream: Using an electric mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
- Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately.
- Pie crust. You can make a homemade pie crust (recommended) or buy a premade pie shell. Just make sure to blind bake it first before adding the coconut filling.
- Coconut Filling. It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 3 minutes and stir constantly. Then immediately remove from heat (while continuing to stir).
- Easy pudding mix version. To make this recipe even easier and skip the homemade filling, use 2 boxes (3.4 ounces) instant coconut pudding mix with 3 1/2 cups of milk and follow the direction on the box. Then mix in the sweetened shredded coconut.
- Graham cracker crust. This filling is fabulous in a graham cracker crust too, or Nilla wafers.
- Chill. Fully chill the pie before serving. Otherwise, the pie will completely fall apart…, and no one wants a floppy coconut pie.
- Whipped Cream. You can use store-bought whipped cream (you’d need an 8 oz container).
- No Bake Eggless Coconut Cream Pie. No need to turn on the oven for this pie recipe – just mix up the coconut filling and chill it in the crust! You can use a homemade graham cracker or golden Oreo crust. You can even use a pre-made crust if you are short of time.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
