1. Prepare the Crust
Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, unsweetened shredded coconut, melted butter, and granulated sugar. Mix until well combined.
Press into Pan: Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press firmly.
Chill: Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Filling
Heat Cream and Milk: In a medium saucepan, combine heavy cream and coconut milk. Heat over medium heat until just starting to simmer.
Mix Dry Ingredients: In a separate bowl, whisk together granulated sugar, cornstarch, and salt.
Temper Egg Yolks: In another bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to prevent curdling.
Combine and Cook: Slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil.
Add Coconut and Vanilla: Remove from heat and stir in the sweetened shredded coconut and vanilla extract. Let the mixture cool slightly.
3. Assemble the Pie
Fill the Crust: Pour the cooled coconut filling into the prepared crust, smoothing the top with a spatula.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
4. Prepare the Topping
Whip Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Top the Pie: Spread the whipped cream over the chilled coconut filling.
Garnish: Sprinkle toasted coconut flakes on top for garnish.
5. Serve
Slice and Enjoy: Slice the pie and serve chilled. Enjoy the creamy, coconutty goodness!
Tips for Success
Cool Filling: Allow the coconut filling to cool slightly before pouring it into the crust to prevent the crust from becoming soggy.
Even Layers: For a beautiful presentation, ensure the whipped cream layer is spread evenly over the filling.
Toasted Coconut: Toasting the coconut flakes adds a nice crunch and enhances the coconut flavor.
Variations
Chocolate Drizzle: Drizzle melted chocolate over the whipped cream for an added touch of decadence.
Pineapple Twist: Add a layer of crushed pineapple (drained) on top of the coconut filling before adding the whipped cream for a tropical twist.
Nutty Crust: Substitute part of the graham cracker crumbs with crushed nuts like macadamia or almonds for added texture and flavor.
Conclusion
This no-bake coconut cream pie is a perfect dessert for any coconut lover. Its creamy filling, combined with a crunchy coconut graham cracker crust and fluffy whipped cream topping, makes for a delightful and refreshing treat. Whether you’re hosting a summer party or simply craving a taste of the tropics, this pie is sure to satisfy your sweet tooth. Enjoy the simplicity and deliciousness of this no-bake dessert!