If you’re on the hunt for a dessert that joyfully combines tropical vibes with a zesty pop of citrus, this Lemon Sugar Coconut Cream Pie Recipe is an absolute must-make. Imagine a crisp, golden crust bursting with sweet shredded coconut, cradling a silky, luscious coconut milk custard infused with bright lemon zest and just the right hint of sweetness. Every bite feels like a sunny getaway, with the creamy filling balancing the crunchy crust and finishing with a cloud of whipped cream dusted in sparkling lemon sugar and toasted coconut. This delightful pie is not only a showstopper at any gathering but a special treat you’ll want on repeat during warm afternoons or cozy evenings alike.
Ingredients You’ll Need
The magic behind this Lemon Sugar Coconut Cream Pie Recipe lies in a handful of simple, carefully chosen ingredients. Each one plays a vital role in building layers of flavor and texture that marry beautifully—from the moist and airy coconut to the tangy brightness of fresh lemon zest.
- Shredded sweetened coconut: Adds chewiness and tropical sweetness throughout the crust and filling.
- All purpose flour: Provides the sturdy base for the perfect crisp crust.
- Domino® Golden Sugar: A deeper, richer sugar flavor than regular white sugar, adding caramel notes and sweetness.
- Cold salted butter: Essential for flakiness and rich, buttery taste in the crust.
- Large egg yolks: Help thicken and enrich the creamy custard filling.
- Cornstarch: The secret to achieving that smooth, pudding-like texture without any lumps.
- Full fat coconut milk: Brings creamy coconut flavor and richness to the filling.
- Kosher salt: Balances and enhances all the sweet and citrusy notes.
- Vanilla extract: Adds warmth and depth balancing the lemon’s brightness.
- Cold heavy cream: Whipped into soft peaks for a luscious topping.
- Lemon zest: Provides zingy freshness that lifts the entire pie.
- Toasted coconut: Adds a crunchy, nutty contrast for garnishing.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375 degrees F. This step ensures everything is ready for baking right away, keeping your crust crisp and perfectly golden. Grease an 8 or 9-inch tart pan with a removable bottom or just use a classic pie plate for easy slicing later. Using a food processor, pulse the shredded sweetened coconut until it breaks down into semi-fine crumbs—this gives your crust a lovely texture. Then, add the all-purpose flour, Domino® Golden Sugar, and cubed cold salted butter. Pulse everything until the mixture forms pea-sized clumps. Moistening the mixture with cold water, 1 tablespoon at a time, helps bring the dough together. If it still feels dry, a couple more tablespoons will do the trick. Press this dough evenly into your pan, covering the bottom and edges, and bake for 12 to 14 minutes until golden and fragrant.
Step 2: Make the Coconut Lemon Filling
While the crust bakes, it’s time to whip up that luscious filling. In a large pot, whisk together your large egg yolks and cornstarch until perfectly smooth—no lumps here! Add half a cup of Domino® Golden Sugar, the full fat coconut milk, and kosher salt to the pot. Place it over medium-high heat and bring to a boil, stirring constantly—this keeps the custard silky and prevents it from sticking or burning. After about 8 to 10 minutes, you’ll notice the mixture thickening to a creamy pudding texture. Remove from heat and gently stir in vanilla extract, salted butter, and the remaining shredded coconut. This is where the pie really starts to shine with rich, tropical flavor. Pour it all into your golden crust.
Step 3: Chill to Perfection
Cover your pie and pop it into the refrigerator for at least three hours, or up to four days if you’re making ahead. This chilling step is crucial—it allows the custard to set firmly and the flavors to marry beautifully. Plus, it makes slicing the pie so much easier, guaranteeing neat, elegant portions for everyone lucky enough to try a piece.
Step 4: Whip the Cream and Decorate
Just before you’re ready to serve, whip the cold heavy cream until soft peaks form—light and airy is the goal here. Combine lemon zest with one tablespoon of Domino® Golden Sugar to make a sparkling, fragrant topping that’s as beautiful as it is tasty. Dollop the whipped cream generously over the pie, then sprinkle with the lemon sugar mixture and a handful of toasted coconut for crunch and a gorgeous finish.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
The garnish truly elevates this Lemon Sugar Coconut Cream Pie Recipe from delightful to unforgettable. Toasted coconut adds a warm nutty crunch that contrasts beautifully with the cool, creamy filling. The lemon sugar sparkles on top, providing a zesty, sweet brightness that makes each bite pop. Fresh lemon zest or thin lemon slices can also add a fresh aroma and visual appeal.
Side Dishes
For an extra special treat, serve this pie alongside lightly salted caramel sauce or a fresh berry compote that complements the tart lemon and sweet coconut flavors perfectly. A cup of hot herbal tea, such as chamomile or mint, makes a soothing pairing to balance the richness of the pie.
Creative Ways to Present
Turn your Lemon Sugar Coconut Cream Pie Recipe into a dessert centerpiece by serving it in individual mini tart pans for personal portions or layering it in clear glass parfait cups with toasted coconut and whipped cream in between for a stunning presentation. A drizzle of passion fruit syrup can add a tropical flair and vibrant pop of color perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
Once made, keep any leftover pie covered tightly in the refrigerator. It will stay fresh and creamy for up to 4 days, and the flavors actually deepen with time. Just be sure to cover it well to prevent the crust from becoming soggy.
Freezing
Your Lemon Sugar Coconut Cream Pie Recipe can be frozen if needed, but for best texture, freeze before adding the whipped cream topping. Wrap the pie securely in plastic wrap and then foil to avoid freezer burn. When ready, thaw in the refrigerator overnight before adding whipped cream and garnishes.
Reheating
Because it’s a creamy custard pie, reheating is best avoided to maintain the smooth texture. Instead, allow the pie to sit at room temperature for about 15 minutes to take the chill off before serving for the best mouthfeel and flavor experience.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened coconut, but keep in mind that it will reduce the overall sweetness of the pie, so you might want to adjust the sugar slightly to balance the flavors.
Is this pie gluten-free?
The recipe calls for all-purpose flour in the crust, so it is not gluten-free as written. However, you can experiment with gluten-free flour blends to adapt the crust for dietary needs.
Can I make the crust ahead of time?
Absolutely! The crust can be baked and stored in an airtight container for up to 2 days at room temperature before filling the pie, making your prep schedule more flexible.
What can I substitute for coconut milk?
For the richest flavor, stick with full fat coconut milk, but you can try canned coconut cream diluted with a bit of water if needed. Keep in mind this may slightly change the consistency and taste.
How do I get a thick filling without lumps?
Whisk the egg yolks and cornstarch thoroughly before adding liquids and continue stirring constantly while cooking. This ensures the filling thickens evenly into that silky texture we all love.
Final Thoughts
There’s something truly special about this Lemon Sugar Coconut Cream Pie Recipe that makes it a treasured favorite in my kitchen. From the tender coconut crust to the velvety, citrus-kissed filling and the whipped cream topped with lemon sugar and toasted coconut, it’s a dessert that brightens any occasion with sunshine on a plate. I hope you’ll give it a try and create your own happy moments bitten by a slice or two of this dreamy pie.
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Sugar Coconut Cream Pie combines a flaky coconut-infused crust with a rich, creamy coconut filling, brightened by fresh lemon zest and a touch of sweetness. Finished with whipped cream and toasted coconut, this tropical-inspired dessert offers a luscious balance of flavors perfect for any occasion.
Ingredients
Crust
- 1/2 cup shredded sweetened coconut
- 3/4 cup all purpose flour
- 1 tablespoon Domino® Golden Sugar
- 6 tablespoons cold salted butter, cubed
- 3–5 tablespoons cold water
Filling
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 (14 ounce) cans full fat coconut milk
- 1/2 cup Domino® Golden Sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
- 1 cup shredded sweetened coconut
Topping
- 1 cup cold heavy cream
- Zest of 1 lemon
- 1 tablespoon Domino® Golden Sugar
- Toasted coconut, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375 degrees F. Grease an 8- or 9-inch tart pan with a removable bottom or a standard pie plate.
- Make the Crust: In a food processor, pulse the shredded sweetened coconut until semi-fine crumbs form. Add the all-purpose flour, 1 tablespoon Domino® Golden Sugar, and cold cubed salted butter. Pulse until the mixture clumps into pea-sized balls. Gradually add cold water one tablespoon at a time, pulsing until the dough comes together and forms a ball. If it feels dry, add 1-2 more tablespoons of water. Press the dough evenly into the prepared pan.
- Bake the Crust: Transfer the crust to the oven and bake for 12-14 minutes or until golden brown. Remove from oven and set aside to cool.
- Prepare the Filling: In a large pot, whisk the egg yolks and cornstarch together until smooth. Add 1/2 cup Domino® Golden Sugar, the full-fat coconut milk, and kosher salt. Place the pot over medium-high heat and bring the mixture to a boil, stirring continuously to prevent lumps. Continue cooking and stirring until the mixture thickens into a creamy, pudding-like texture, about 8-10 minutes.
- Finish the Filling: Remove the pot from heat and stir in the vanilla extract, 2 tablespoons salted butter, and 1 cup shredded sweetened coconut. Pour this creamy filling into the baked crust. Cover and chill the pie for at least 3 hours, or up to 4 days, to allow it to set.
- Prepare the Topping: Before serving, whip the cold heavy cream until soft peaks form. Mix the lemon zest with 1 tablespoon Domino® Golden Sugar to create lemon sugar.
- Assemble the Pie: Dollop the whipped cream over the chilled pie. Sprinkle with the lemon sugar and toasted coconut for garnish. Slice and serve.
Notes
- Use full-fat coconut milk for a rich and creamy filling.
- Allow the pie to chill fully to ensure the filling sets properly.
- Toast the coconut lightly in a dry skillet until golden and fragrant for the perfect topping.
- Adjust the lemon sugar amount to taste if you prefer more or less tartness.
- Ensure butter and water for the crust are cold to achieve a flaky texture.
