Coconut Cream Pie

Course Dessert, Sweets, tea
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 -10
Author Alida Ryder


for the crust

  • 200 g Tennis biscuits or Graham crackers
  • 100 g butter

for the filling

  • 2 x 400ml tins coconut milk
  • 250 ml low fat milk
  • 2 ml coconut essence
  • 3 egg yolks
  • 75 g cornflour
  • 150 g caster sugar

to serve

  • whipped cream


  • To make the base, crush the cookies and place in a bowl.
  • Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand.
  • Press into the bottom of a 30cm tart tin/pie dish and place in the refrigerator.
  • To make the filling, combine the coconut milk, milk and coconut essence in a saucepan and place over gentle heat. Allow the mixture to get hot, but don't allow to boil.
  • In a separate bowl, combine the cornflour, egg yolks and caster sugar. When the coconut milk mixture is hot, slowly, and while whisking, add a ladle full to the cornflour mixture. Whisk until completely smooth then pour back into the pot with the remaining coconut milk.
  • Allow to heat gently while continuously stirring until thick and smooth. Allow to cook for at 7-10 minutes until the mixture is as thick as shop-bought custard and doesn't taste floury anymore.
  • Pour through a sieve and then into the chilled cookie crumb base.
  • Chill in the fridge for at least 2 hours.
  • When ready to serve, top with whipped cream and serve immediately.