Coconut Cream Pie with Mango Drizzle

Coconut cream pie with mango drizzle is a delightful dessert that combines the tropical flavors of coconut and mango in a creamy and indulgent pie. This recipe is perfect for those who love the combination of sweet and tangy flavors, and it is sure to impress your family and friends at any gathering or special occasion.


  • 1 9-inch pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 1 ½ cups coconut milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ripe mango, peeled and diced
  • 2 tablespoons powdered sugar


1. Prepare the pie crust:

Start by pre-baking the pie crust according to the package instructions. Set it aside to cool while you prepare the filling.

2. Toast the coconut:

Spread the shredded coconut on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 5 minutes, or until golden brown. Stir occasionally to ensure even toasting. Set aside to cool.

3. Make the coconut cream filling:

In a saucepan, combine the coconut milk, heavy cream, and half of the granulated sugar. Heat the mixture over medium heat until it starts to simmer, stirring occasionally.

In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until well combined. Slowly pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the butter and vanilla extract until fully incorporated.

4. Assemble the pie:

Pour the coconut cream filling into the pre-baked pie crust and smooth the top with a spatula. Sprinkle the toasted coconut evenly over the filling, pressing it gently into the cream.

5. Prepare the mango drizzle:

In a blender or food processor, puree the diced mango until smooth. Add powdered sugar and blend again until well combined.

6. Serve and enjoy:

Refrigerate the pie for at least 2 hours, or until set. When ready to serve, drizzle the mango puree over the pie, creating an attractive pattern. Slice and serve chilled.

This coconut cream pie with mango drizzle is a tropical twist on a classic dessert. The creamy coconut filling pairs perfectly with the sweet and tangy mango drizzle, creating a flavor combination that will transport you to a sunny beach. Whether you’re hosting a summer barbecue or simply craving a taste of the tropics, this pie is sure to satisfy your sweet tooth and impress your guests.

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