Coconut pie
A creamy coconut pie made from fresh coconuts is absolutely A-MA-ZING! So refreshing and yet a little bit sweet, just awesome!
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Recipe coconut pie
Ingredients
12 persons
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Made by Véronique
Published at 2016-04-24, this recipe is for 12 persons and takes 1 hours 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Let's get started
Preparation time
1 hours
Time cooking
10 minutes
Total time
1 hours 10 minutes
Preparation - 1 hour
First, we need to open up fresh coconuts. That's easier than you might think. You'll notice 3 softer spots on one side, use a screwdriver to punch holes in those spots. This way you can drain the water from the coconut.
Now hold the coconut in your hand and carefully tap the coconut with a hammer all the way round in the middle. You'll notice a crack and then the coconut will split.
Use a spoon or knife to get the coconut flesh from the shell. Now coarsely grate 1 1/2 coconut.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Slowly melt the butter and let it cool off. Add eggs and 200 gram sugar to the bowl of your stand mixer and whisk until they're fluffy, which will take about 3 to 4 minutes.
Meanwhile combine flour, salt and baking powder in the large bowl. Add coconut water or milk to the beaten eggs and then little by little start adding the flour mixture.
Add melted and cooled butter and for the last step add in the sunflower or vegetable oil and two handfuls of grated coconut. Pour the cake batter into the prepared spring form and bake the cake for 45 minutes.
If you notice the cake isn't ready yet but it starts to colour too much, you can cover the cake with tin foil to prevent it from burning. Transfer the cake to a cooling rack and let it cool off completely.
Finishing the coconut pie - 10 minutes
Whip up the cream with about 4 tablespoons of sugar and 1 teaspoon of vanilla extract. Fold in about 2 large handfuls of grated coconut to the 'mousse' and refrigerate.
Meanwhile, get your cake out of the springform and divide it into halves with a large bread knife. Transfer one half to a cake stand or large plate. Smear some of the whipped cream mixture over the bottom of the cake.
Place the other half of the cake on top. Use the rest of the whipped cream mixture to coat the whole pie. Finish it off with the rest of the coarsely grated coconut and enjoy!
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