Discover more
sugar
chocolate
custard
Custard
Chocolate
cream of coconut
Sugar
Milk
milk
Coconut cream
Discover more
sugar
custard
Custard
cream of coconut
milk
Milk
Chocolate
chocolate
Sugar
Coconut cream
Close your eyes and take a bite: a buttery, crisp crust gives way to a velvety, custard-like filling—rich with toasted coconut, deep caramel notes from dark rum, and the lush sweetness of coconut cream. This isn’t just dessert; it’s a vacation on a plate, inspired by Caribbean beach shacks and Southern patios alike.
With just 10 minutes of prep and one bowl, this pie delivers bakery-level decadence without fancy techniques or water baths—just pure, unapologetic indulgence. Best served slightly warm, topped with a cloud of whipped cream and a sprinkle of toasted coconut.
Why You’ll Love This Recipe
Crowd-pleasing and foolproof: rich but balanced, with the rum cooked off so you get aroma, not alcohol bite
Double coconut flavor: coconut cream plus toasted shredded coconut for depth and texture
Adaptable: works beautifully with a gluten-free crust
Effortless elegance: simple ingredients, luxurious results
Perfect for summer gatherings, holidays, date nights, or anytime you want a little tropical magic.
Easy Coconut Rum Pie
Serves: 8
Ingredients
1 (9-inch) unbaked pie crust (homemade, store-bought, or gluten-free)
¾ cup (60 g) sweetened shredded coconut, toasted
¾ cup (150 g) granulated sugar
½ cup (113 g) unsalted butter, melted and slightly cooled
½ cup (120 ml) whole milk, room temperature
3 large eggs, room temperature
¼ cup (60 ml) coconut cream*
¼ cup (60 ml) dark or spiced rum (avoid flavored rums)
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
¼ teaspoon fine sea salt
*Use full-fat canned coconut cream, chilled, and scoop the thick top layer (not cream of coconut).
For Serving
Whipped cream (dairy or coconut)
Extra toasted coconut
Grated dark chocolate (optional)
Step-by-Step Instructions
Next Page
