Tiki Coconut Cream Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, tropical dessert with a buttery crust, layered coconut filling, and toasted coconut topping, evoking the essence of island paradise. This Tropical-inspired recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 6 Tropical cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: For crust: Pulse 1 1/4 cups all-purpose flour and 1/2 cup cold cubed butter in a food processor until crumbly. Add 1/4 cup granulated sugar and pulse, then gradually add 2 tbsp ice water until dough forms. Press into a 9-inch pie dish and chill for 30 minutes.
  2. Step 2: Bake at 375°F (190°C) for 15 minutes until golden. Let cool completely while preparing filling.
  3. Step 3: Whisk 2 cups coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbling (about 5 minutes).
  4. Step 4: Remove from heat, then whisk in 2 egg yolks until smooth. Return to low heat and cook 2 more minutes until thickened enough to coat the back of a spoon. Stir in 1 tsp vanilla extract.
  5. Step 5: Pour filling into cooled crust, chill for 2 hours, then top with 1/2 cup toasted coconut flakes just before serving.

Related recipes