Ingredients

⅓ cup shredded coconut, toasted (plus 1 tbsp)

3 cups butter cookies

1 tbsp coconut flour

¾ tbsp sugar in the raw

¾ tsp kosher salt

6 tbsp butter, melted

13.5 oz coconut milk (1 can, divided, set ¼ cup aside)

1 cup cream of coconut

½ cup half and half

1 tbsp vanilla bean paste

½ tsp kosher salt

1 tsp gelatin

3 tbsp cornstarch

3 tbsp cold water

3 tbsp butter

1.5 cups heavy cream

2 tbsp sugar

¼ tsp kosher salt

½ cup toasted coconut flakes

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Toast the shredded coconut and coconut flakes on the baking sheet for 7 minutes, stirring halfway through, until golden brown. Set the toasted coconut flakes aside for garnish.

Step 2: Add the toasted shredded coconut, butter cookies, coconut flour, sugar, and salt to a food processor. Pulse 5 times for 1 second each to combine.

Step 3: Add the melted butter and blend on low speed for about 10 seconds until the mixture is fine and uniform.

Step 4: Press the crust mixture firmly into a 9-inch pie pan, making sure to press up the sides evenly. Bake for 10-12 minutes until golden brown. Remove and let cool completely.

Step 5: In a medium saucepan, combine the coconut milk (reserve ¼ cup), cream of coconut, half and half, vanilla bean paste, and salt. Bring the mixture to a boil over medium heat.

Step 6: Mix the reserved ¼ cup coconut milk with the gelatin and set aside.

Step 7: In a small bowl, whisk the cornstarch and cold water until smooth with no lumps. Slowly whisk this mixture into the boiling coconut mixture.

Step 8: Reduce heat to a simmer and cook for 3 minutes, stirring frequently until thickened.

Step 9: Remove from heat, whisk in the gelatin mixture until fully combined and smooth. Add the butter and whisk until melted.

Step 10: Pour the coconut cream into a heatproof bowl and refrigerate uncovered for 1 hour to set.

Step 11: For the whipped cream, beat the heavy cream on medium speed with a mixer until soft peaks form. Add the sugar and salt, then beat for 30 seconds more. Refrigerate until needed.

Step 12: Pour the chilled coconut cream into the cooled crust and spread evenly.

Step 13: Spread the whipped cream evenly over the coconut layer.

Step 14: Garnish with toasted coconut flakes and any additional toppings you like. Serve and enjoy!

Tips & Variations

Use butter cookies with a strong buttery flavor for the best crust taste.

For a dairy-free version, substitute heavy cream and half and half with coconut cream alternatives.

Chilling the pie longer will help the filling set firmer for cleaner slices.

Add a sprinkle of toasted nuts like macadamia or pecans for extra crunch.

FAQs

Can I use regular milk instead of half and half?

Using regular milk will work, but the filling may be less rich and creamy. Half and half adds extra creaminess to the pie.

How do I know when the coconut cream filling is ready?

The filling should thicken after simmering with the cornstarch and gelatin, appearing smooth and slightly glossy. After chilling for an hour, it will set firmly enough to spread.