Coconut cream pie is one of those classic desserts that always feels a little special. This version is smooth, creamy, and packed with real coconut flavor.
The best part is that this recipe is completely eggless. So if you avoid eggs or simply can’t eat them, you can still enjoy every bite without any worries.
Instead of using eggs to thicken the filling, I use cornstarch. It sets up beautifully and gives you that soft, pudding like texture you want in a cream pie.
The toasted coconut on top adds a nice bit of texture and a deeper, slightly nutty flavor. It really makes the whole pie feel finished.
Once you try it, I think you’ll see how easy it is to make a proper coconut cream pie at home without eggs.
Why You’ll Love It
Silky Coconut Filling – Full-fat coconut milk and cornstarch create a smooth, creamy filling with rich tropical flavor.
Deep Toasted Flavor – Toasted coconut adds warm, nutty flavor that makes every bite more interesting.
Perfect Texture Contrast – A crisp crust, creamy filling, fluffy topping, and tender coconut create a satisfying bite.
Light Whipped Topping – Freshly whipped cream adds an airy finish that balances the rich coconut filling.
Ingredient List
For the Crust
- 1 (9 inch) Pie Crust, baked and cooled
For the Filling
- 1 (13.5 oz) can Coconut Milk (full fat)
- 1 1/2 cups Whole Milk
- 2/3 cup Sugar
- 6 tbsp Cornstarch
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 cup Sweetened Shredded Coconut
For the Topping
- 1 1/4 cups Heavy Cream, cold
- 3 tbsp Powdered Sugar
Directions
Step 1
Spread the shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring halfway, until golden. Have your baked pie crust ready and cooled.
Step 2
In a saucepan off the heat, whisk the sugar, cornstarch, and salt, then slowly whisk in the coconut milk followed by the whole milk until completely smooth with no lumps.
Step 3
Cook over medium heat, whisking constantly, for 6-9 minutes until the mixture comes to a boil, then keep whisking for 1-2 minutes more until it is a very thick pudding.
Step 4
Remove from the heat and stir in the butter, vanilla, and 3/4 cup of the toasted coconut.
Step 5
Pour the hot filling into the crust, press plastic wrap directly onto the surface, and chill for 4-6 hours until fully set.
Step 6
Whip the cold cream with the powdered sugar to medium-stiff peaks, spread over the pie, sprinkle with the remaining toasted coconut, and slice.
Tips
Toast The Coconut Carefully
Spread the shredded coconut in a thin, even layer so it browns at the same rate. Stir it halfway through the 5 to 8 minute baking time, and remove it as soon as it turns lightly golden.
The coconut will continue browning slightly on the hot baking sheet, so do not wait for it to become dark. Let it cool before adding it to the filling so it keeps some texture.
Whisk The Filling Off The Heat
Mix the sugar, cornstarch, and salt before adding any liquid. Slowly whisk in the coconut milk first, then the whole milk, until the mixture is completely smooth.
Starting with a cold mixture helps the cornstarch blend evenly. If you add the milk too quickly or start heating before the lumps are gone, they can be much harder to smooth out later.
Keep Whisking While It Cooks
Use medium heat and whisk constantly, reaching into the corners and across the bottom of the saucepan. The thickened mixture can stick quickly once it starts to heat.
When large bubbles begin to rise, keep whisking for another 1 to 2 minutes. This gives the cornstarch enough time to fully thicken the pudding and helps the filling set properly.
Try These Next
- Eggless Chewy Coconut Macaroons
- Eggless Classic Pumpkin Pie
- Eggless Classic Southern Pecan Pie
- Eggless French Vanilla Creme Brulee
Questions You Might Have
Can I use light coconut milk instead of full fat?
Full fat coconut milk is best because it gives the filling a richer flavor and creamier texture. Light coconut milk may make the pie less creamy and softer once chilled.
Eggless Coconut Cream Pie
Ingredients
Equipment
Method
- Spread the shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring halfway, until golden. Have your baked pie crust ready and cooled.
- In a saucepan off the heat, whisk the sugar, cornstarch, and salt, then slowly whisk in the coconut milk followed by the whole milk until completely smooth with no lumps.
- Cook over medium heat, whisking constantly, for 6-9 minutes until the mixture comes to a boil, then keep whisking for 1-2 minutes more until it is a very thick pudding.
- Remove from the heat and stir in the butter, vanilla, and 3/4 cup of the toasted coconut.
- Pour the hot filling into the crust, press plastic wrap directly onto the surface, and chill for 4-6 hours until fully set.
- Whip the cold cream with the powdered sugar to medium-stiff peaks, spread over the pie, sprinkle with the remaining toasted coconut, and slice.