Serve chilled for best texture and flavor.

Keep refrigerated and consume within 3–4 days.

Slice with a sharp knife dipped in hot water for clean cuts.

Variations

Add a layer of chocolate ganache between the crust and coconut cream for a chocolate-coconut twist.

Substitute almond or macadamia nuts for toasted coconut for a nutty version.

Use a gluten-free cookie crust to make this pie gluten-free.

FAQ

Q: Can I make this pie ahead of time?
A: Yes! It actually tastes better after setting overnight in the fridge.

Q: Can I use unsweetened coconut?
A: You can, but you may need to increase sugar slightly to maintain sweetness.

Q: Is there a vegan version?
A: Substitute coconut milk for dairy and use cornstarch or agar-agar as the thickener.