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Coconut Cream Pie with Coconut Milk

by on November 8, 2013 · 11 comments

Austin finally got a Trader Joe’s, and we love going even though there’s usually a line that loops around the store. I guess it’s worth it, because we always find something new. I like their cheap-but-good wine selection (not the Three Buck Chuck but the $6 Spanish wines), dark chocolate, frozen chipotle chicken skewers, fresh green beans and my newest favorite — Trader Joe’s Lite Coconut Milk. I bought it because it wasn’t very expensive and figured it would come in handy at some point. Turns out it’s the freshest smelling and tasting coconut milk I’ve ever used. And that’s what led up to this pie.

Coconut Cream Pie

The original version is on Epicurious, but I saw that a lot of reviewers were using coconut milk in place of milk. Convenient! I did the same thing and made a few changes of my own. This one comes together quickly. It’s not the richest coconut pie in the world, but it’s still very good. The only advice I have is to make sure you use a high end coconut extract rather than one that smells like suntan oil.  If you have a favorite, let me know.

5.0 from 1 reviews
Coconut Cream Pie with Coconut Milk
 
Prep time
Cook time
Total time
 
An easy coconut cream pie recipe made with coconut milk
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 9 inch crust, baked as directed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups lite coconut milk
  • 1 cup sweetened flaked coconut
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract
Topping
  • 1 1/4 cups chilled whipping cream
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sweetened coconut, toasted
Instructions
  1. Whisk sugar, eggs, egg yolk, and flour in a medium bowl.
  2. Bring coconut milk to a simmer in a medium saucepan over medium heat. Gradually add hot coconut milk to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, for about 4 minutes. Remove from heat. Mix in coconut, vanilla and coconut extracts. Pour filling over baked crust and let cool slightly. Cover with a piece of parchment or wax paper and chill until firm and cold.
  3. Using electric mixer, beat cream until soft peaks form. Beat in sugar, and extract. Spread whipped cream all over top of filling (or pipe it around edges). Sprinkle evenly with toasted coconut.
Notes
To toast coconut, lay it on a parchment lined baking sheet and bake at 350F until it edges start to brown. Mix it all up on the tray so that the browned parts are mixed with the still-white coconut. Let cool.

 

 

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Published on November 8, 2013

{ 11 comments… read them below or add one }

Jan Harris November 8, 2013 at 1:36 pm

I’ve bought that too at TJ’s, I like to use coconut milk because it’s white, almond milk and soy milk are sort of brownish in color. Also both have a rather strong taste, coconut milk is milder in flavor. Love coconut anything almost as much as I love TJ’s. Glad you finally got one!

Anna November 8, 2013 at 2:27 pm

Do you have any other favorites? I always scan blogs and forums before going to TJ’s to get recommendations.

debbie November 8, 2013 at 5:13 pm

Love coconut pie! I’m sure my husband would go crazy over this too!

Jan Harris November 8, 2013 at 5:47 pm

Anna: There’s a website called “whatsgoodattraderjoes.com”, check that out. They have a bag of frozen grilled peppers and onions that’s nice to have handy. Around christmas they have some chocolate covered minty marshmallows from France that are oh so yummy. And their ice cream is wonderful, we get french vanilla, mint chip and coffee, haven’t tried the last two yet, but I’m going to. Ours is made by double rainbow from San Francisco. I’m not sure how they do it nationwide, they might have regional suppliers. You’ll start getting the Fearless Flyer from TJ’s, that’s a lot of fun too.

Juli November 8, 2013 at 6:59 pm

THE ROASTED ALMONDS COVERED IN DARK CHOCOLATE, SEA SALT AND TURBINADO SUGAR ARE AMAZING! MY FAVORITE TRADER JOE’S ITEM.

Gloria November 9, 2013 at 1:19 am

I always have coconut milk on hand now for making truffles. Your pie looks delicious. I didn’t even think to look for better extract. Mine probably smells like suntan lotion! Trader Joes used to have a dark chocolate peanut butter wafer cookie that was addicting.

Debbie November 9, 2013 at 11:21 am

Trader Joe’s Tofu Edamame Nuggets are my new obsession. They are SOOOOO good! Pop ‘em in the oven for 10 minutes and serve with dipping sauces or ketchup. Yum!!

Anna November 9, 2013 at 11:40 am

Debbie, those sound SO good. I’m going to look for them today. Juli, I think I’ve tried the almonds and they are fabulous. Jan, thanks for the ice cream tip.

Karen Schmidt-Dill November 11, 2013 at 9:28 am

Never been to a TJ’s. Just googled to see where the closest one is…. 120 miles. There are 7 stores in MN, Most around the Twin Cities, one in Rochester. None is S.D. Guess it will be a while before I go.
The pie looks delicious. I have some coconut cream (whole different breed of cat) that I am dying to try, but haven’t found a recipe that sounds appealing.

Erika November 13, 2013 at 6:00 pm

This is the best coconut creme pie recipe ever. I usually use a purchased shortbread crust to make it even easier.

I may try the coconut milk this year. I usually use whole milk, but I can see how lite coconut milk could lighten it up a bit without making it obviously lightened.

Anna November 13, 2013 at 6:34 pm

Hi Erika! We liked it too. It was great without being extremely rich. Not that it was light, but it wasn’t over-the-top rich. Yesterday I found another recipe that calls for regular coconut milk AND a little butter in the filling. Now that one will definitely be richer.

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