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)
