Pro Tips
- Toast the coconut — raw coconut tastes flat; toasted brings depth
- Room-temperature eggs and milk prevent curdling
- Do not overbake — a slight jiggle means creamy perfection
- Use coconut cream, not cream of coconut (cream of coconut is sweetened)
- Metal pie dishes bake more evenly than glass
- Let it rest — cutting too soon causes a loose center
Variations & Substitutions
- Non-alcoholic: Replace rum with 2 Tbsp pineapple juice + 2 Tbsp water + ½ tsp rum extract
- Extra coconut: Add ¼ cup coconut milk powder to the filling
- Chocolate coconut: Sprinkle chocolate chips over the coconut layer
- Dairy-free: Use plant-based butter and coconut whipped topping
- Gluten-free: Use a certified GF pie crust
Serving, Pairing & Storage
How to Serve
- Slightly warm or room temperature
- With whipped cream or coconut whipped cream
Pairs Well With
- Strong coffee or espresso
- Mango sorbet
- Rum old-fashioned or coconut water
Storage
- Room temperature: 2 days, covered
- Refrigerated: Up to 4 days
Freezing
- Freeze unbaked pie up to 1 month
- Do not freeze baked pie — custard texture suffers
Frequently Asked Questions
Does the pie taste boozy?
No. The alcohol cooks off, leaving warm, caramel-like depth.
Can I use light rum?
Yes, but the flavor will be milder. Dark rum adds richness.
Why is my pie runny?
It likely needed more cooling time or was underbaked slightly.
Can I make this ahead?
Yes—this pie actually tastes better the next day.
Can I use coconut milk instead of coconut cream?
Only if full-fat and reduced slightly; cream is preferred.
ADVERTISEMENT
