Slice of Paradise: The Best Triple Coconut Cream Pie Recipe is my go-to indulgence when I want a dessert that feels like a tropical vacation in every bite — rich, creamy, and bursting with coconut flavor in three delightful layers. Whether you're making it for a special gathering or simply craving a cozy treat on a weekend, this pie brings sunshine and smiles to anyone lucky enough to taste it. You'll love how the crispy coconut crust, smooth coconut pastry cream, and fluffy coconut cream topping come together for a truly unforgettable slice of dessert heaven.
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What Makes This So Good
This triple-layered coconut cream pie stands out with its perfect harmony of textures and flavors. The buttery crust dotted with shredded coconut offers a crispy, fragrant base that's full of personality. The pastry cream is luxuriously thick, infused with real vanilla bean and toasted coconut, making each spoonful taste like a tropical escape. Topped with a cloud of sweetened whipped cream and a sprinkle of toasted coconut and white chocolate, this pie is nothing short of a celebration.
- Big Flavor, Minimal Fuss: Despite seeming elaborate, this pie is surprisingly straightforward, with simple steps that yield bakery-quality results.
- Family-Friendly: Kids and adults alike adore its creamy sweetness and crunchy edges — a guaranteed crowd-pleaser.
- Simple Ingredients: Pantry staples combined with coconut goodies create this luscious dessert without needing specialty items.
- Works Any Night: Perfect for holidays, weekend treats, or impressing friends at dinner parties.
Ingredient Guide
Choosing the right ingredients makes all the difference when crafting your Slice of Paradise: The Best Triple Coconut Cream Pie Recipe. Freshness and texture add up to a pie you’ll be proud to serve, so let’s break down what you need and why.
- All-Purpose Flour: I always go for unbleached flour—it gives a tender, flaky crust without any chemical aftertaste.
- Sweetened Shredded Coconut: Look for a medium shred for the crust and filling to get that perfect chew without overpowering texture.
- Unsalted Butter: Real, cold butter is essential for a flaky, flavorful crust that bakes up beautifully crisp.
- Whole Milk: The richness in whole milk helps produce that creamy, velvety pastry cream we all crave.
- Vanilla Bean: Splitting and scraping a fresh vanilla bean adds those specks and a depth of natural vanilla flavor that extracts just can't match.
- Heavy Cream: For whipping, chilled heavy cream whips to stiff peaks, making the perfect fluffy topping.
- White Chocolate & Coconut Chips: These final touches bring elegance and a delicate sweetness to your finished pie.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Slice of Paradise: The Best Triple Coconut Cream Pie Recipe
Step 1 — Prep & Ready
Start by getting your dough ready for the crust. Keep the butter cold and cut into small pieces — this helps create those flaky layers we love. Pulse the flour mixture in the food processor until sandy, then gradually add ice water just until it holds together when pressed. Don't expect the dough to clump like a ball here; it should still feel a bit loose because coconut flakes create some texture.
Form the dough into a disc, wrap it tightly in plastic wrap, and chill for at least 30 minutes. While it's chilling, go ahead and preheat your oven to 400°F. The chilling helps relax the gluten so your crust won’t shrink when baked.
Step 2 — Cook with Confidence
Roll out your dough on a lightly floured surface to a 12-13 inch circle. Be gentle—avoid stretching it, as that leads to shrinkage later. Transfer to a 9-inch pie plate, turn your edges under, and flute them for a pretty finish. Chill the crust for at least an hour; this rest period ensures a crisp crust that holds its shape.
Line your crust with foil or parchment and fill with weights like dried beans to keep it from puffing up. Bake for 20-25 minutes at 400°F, then remove the weights and bake another 10-12 minutes until you see golden patches appear on the bottom — that’s your signal it’s perfectly cooked.
Meanwhile, make the coconut pastry cream: heat the milk, coconut, and vanilla bean until just before boiling so those coconut oils bloom and the vanilla scent fills your kitchen. Temper your eggs with a bit of hot milk to avoid scrambling, then mix everything and whisk constantly for 5-10 minutes until thick, creamy, and glossy. Cooling it over ice water and covering the surface with plastic wrap prevents that pesky skin from forming and keeps texture silky smooth.
Step 3 — Finish & Serve
Once your crust and pastry cream are at room temperature, gently spread the thick coconut cream into the shell. Next, whip the heavy cream with sugar and vanilla until soft peaks form — fluffy, lightly sweetened clouds that bring balance to the rich filling.
Top the pie with the whipped cream, either spooning or piping it for a pretty look. Don’t forget the final touch: toast your coconut chips in a 350°F oven until lightly golden for a crunchy, nutty topping. Shave white chocolate curls over the top, and your Slice of Paradise: The Best Triple Coconut Cream Pie Recipe will be as stunning as it is delicious.
I always find that these final touches not only add visual appeal but give each bite a little surprise of contrasting texture.
Extra Helpful Tips
To make sure each step shines, I’ve learned a few tricks along the way that can save you time and nail the perfect texture every time you make Slice of Paradise: The Best Triple Coconut Cream Pie Recipe.
- Watch for This Sign: When baking the crust, golden patches on the bottom mean it’s crispy and cooked through.
- Temperature Trick: Chill your pie dough thoroughly before baking to prevent shrinking and a tough crust.
- Prep-Ahead Option: The pastry cream can be made a day in advance and kept in the fridge to save time on the pie day.
- Avoid This Common Mistake: Don’t skip tempering your eggs when making the cream; otherwise, you risk scrambled bits in your silky layer.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Slice of Paradise: The Best Triple Coconut Cream Pie Recipe? Consider drizzling coconut caramel sauce over the top for an extra burst of sweetness or sprinkle toasted macadamia nuts for crunch and tropical flair. A pinch of flaky sea salt on the whipped cream also creates a lovely sweet-salty balance that’ll make everyone ask for seconds.
Tasty Pairings
This pie pairs beautifully with a bright, lightly brewed coffee or a chilled glass of sparkling rosé to cut through the richness. For side dishes, fresh citrus fruit salad or mango sorbet adds a refreshing note that complements the creamy coconut flavors perfectly.
Quick Plating Tips
Keep your presentation simple but inviting: a few toasted coconut shards and curls of white chocolate scattered just before serving brings a professional touch. If you’re feeling fancy, add a small edible flower or a dusting of powdered sugar for that wow factor that’s easier than you think.
Store, Freeze & Reheat
Fridge Storage
You can store leftover Slice of Paradise: The Best Triple Coconut Cream Pie Recipe in the fridge for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to maintain freshness. Note that the crust might soften slightly over time, but the flavors remain just as fantastic.
Freezer Friendly?
This pie is best enjoyed fresh and doesn’t freeze well because the creamy filling can separate and the crust gets soggy upon thawing. If you want to prep ahead, freeze the baked but unfilled crust separately and fill it later for best results.
Reheat Like New
If your Slice of Paradise: The Best Triple Coconut Cream Pie Recipe has been refrigerated, simply let it sit at room temperature for about 15 minutes before serving to bring out the flavors and soften the filling. Avoid reheating in the microwave or oven as this can change the texture unfavorably.
Slice of Paradise: The Best Triple Coconut Cream Pie Recipe FAQs
Absolutely! You can prepare and bake the crust a day in advance, then keep it wrapped at room temperature. Just make sure it’s completely cooled before filling to prevent sogginess.
Spread them evenly on a baking sheet and toast in a preheated 350°F oven for 7-8 minutes, stirring halfway through. Watch closely so they turn golden but don’t burn!
While coconut milk adds extra coconut flavor, using whole milk helps achieve the perfect texture for the pastry cream. You can substitute some milk with coconut milk but avoid using full coconut milk for best results.
Whisk constantly as you cook and be sure to temper the eggs with hot milk slowly to prevent curdling. Using a fine-mesh sieve after cooking can also help catch any lumps.
Final Flavor Thoughts
I love how Slice of Paradise: The Best Triple Coconut Cream Pie Recipe brings a bit of tropical magic right into my kitchen. Every time I serve it, friends swoon over the layers and textures. If you try this recipe, please let me know how it goes and what creative twist you might add next time — maybe a sprinkle of toasted pecans or a hint of lime zest? A 5-star rating or a quick comment would totally make my day!
Print📖 Recipe
Slice of Paradise: The Best Triple Coconut Cream Pie Recipe
This luscious Triple Coconut Cream Pie is a tropical delight featuring a flaky coconut-infused pie shell, a rich and creamy coconut pastry cream filling, and a light whipped cream topping garnished with toasted coconut chips and white chocolate curls. Perfect for coconut lovers seeking a decadent yet refreshing dessert.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Coconut Pie Shell:
- 1 cup plus 2 tablespoons all-purpose flour
- ½ cup sweetened shredded coconut
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- ⅓ cup ice water, more or less as needed
Coconut Pastry Cream:
- 2 cups whole milk
- 2 cups sweetened shredded coconut
- 1 vanilla bean, split lengthwise
- 2 large eggs
- ½ cup plus 2 tablespoons sugar, divided
- 3 tablespoons all-purpose flour
- ¼ cup unsalted butter, softened
Topping:
- 2½ cups heavy cream, chilled
- ⅓ cup sugar
- 1 teaspoon vanilla extract
Chocolate-Coconut Garnish:
- 1½ cups (2 ounces) unsweetened coconut chips or sweetened shredded coconut
- 1 (4- to 6-ounce) bar white chocolate, shaved
Instructions
- Prepare the Coconut Pie Shell: In a food processor, combine the flour, shredded coconut, cold butter pieces, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, pulsing once after each addition, until the dough holds together when pressed between your fingers. Avoid forming a ball in the processor; the dough will be loose. Turn it out onto plastic wrap, shape into a disc, wrap tightly, and chill for 30 to 60 minutes.
- Roll and Fit the Dough: On a lightly floured surface, roll the chilled dough into a 12- to 13-inch circle. Carefully transfer it to a 9-inch pie plate without stretching. Trim excess dough to leave a 1- to 1½-inch overhang. Fold the dough under along the rim and flute the edges. Chill the pie shell for at least 1 hour before baking.
- Bake the Pie Shell: Preheat the oven to 400°F. Line the pie shell with aluminum foil or parchment paper, extending over the edges, and fill with dried beans, rice, or pie weights to prevent bubbling. Bake for 20 to 25 minutes. Remove weights and foil, then bake the crust for an additional 10 to 12 minutes until golden brown in patches. Let cool completely before filling.
- Make the Coconut Pastry Cream Filling: In a medium saucepan, combine the milk and shredded coconut. Split the vanilla bean and scrape the seeds into the mixture; add the pod. Bring to just below boiling over medium-high heat, stirring occasionally, then remove from heat. In a separate bowl, whisk eggs, half the sugar (approximately ⅓ cup), and flour until smooth. Temper the eggs by whisking about ⅓ cup of the hot milk mixture into the egg mixture, then stir this back into the saucepan.
- Cook the Pastry Cream: Return the saucepan to medium heat and whisk constantly for about 5 minutes until the mixture thickens and starts to bubble. Continue whisking for another 4 to 5 minutes until very thick. Remove from heat, discard the vanilla pod, and whisk in softened butter until melted. Transfer the cream to a bowl set in an ice bath and stir occasionally until cool. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 4 hours until fully chilled and thickened.
- Fill the Pie Shell: Once cooled, spoon or pour the coconut pastry cream evenly into the baked pie shell and smooth the surface with a spatula.
- Prepare the Whipped Cream Topping: Using an electric mixer, beat the chilled heavy cream, sugar, and vanilla extract starting at medium speed until foamy. Increase speed to high and whip until soft peaks form. Spread or pipe the whipped cream over the filled pie evenly.
- Prepare the Toasted Coconut Garnish: Preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast them in the oven for 7 to 8 minutes, stirring twice, until lightly browned. Let the toasted coconut chips cool completely.
- Decorate with White Chocolate and Toasted Coconut: Using a vegetable peeler, shave curls from the white chocolate bar over the pie. Sprinkle the cooled toasted coconut chips evenly on top. Serve chilled for the best flavor and texture experience.
Notes
- Use cold butter and ice water when making the dough to ensure a flaky crust.
- Make sure to temper the eggs carefully to avoid scrambling in the pastry cream.
- The pastry cream thickens more as it cools, so be patient for the best texture.
- For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
- Pie weights can be substituted with dried beans or rice for blind baking.
- The toasted coconut garnish adds a delightful crunch and enhances the coconut flavor.
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