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Coconut Mango Cream Pie Recipe

Coconut Mango Cream Pie Recipe

Learn how to make the best homemade Coconut Mango Cream Pie with this easy baking recipe! A buttery coconut crust cradles velvety mango custard, all crowned with coconut whipped cream for a tropical dessert masterpiece that brings paradise to your table.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures this vibrant tropical pie on a white ceramic pedestal, its golden-yellow mango filling contrasting beautifully with the snowy coconut whipped cream topping. Natural sidelight highlights the textural contrast between the crunchy toasted coconut crust and the smooth, glossy mango layer. Thinly sliced fresh mango fans delicately across one side, while toasted coconut flakes are scattered artistically on top, creating visual interest. The cross-section reveals distinct layers - the crumbly coconut base, vibrant mango custard center, and airy whipped topping - all photographed against a light blue linen that evokes tropical waters.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Coconut Crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">80g desiccated coconut</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Mango Filling:</li><li class="ingredients-single-item">400g ripe mango flesh (about 2 large mangoes)</li><li class="ingredients-single-item">120ml coconut milk (full-fat)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">For the Coconut Whipped Topping:</li><li class="ingredients-single-item">400ml coconut cream, chilled overnight</li><li class="ingredients-single-item">40g powdered sugar</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">50g toasted coconut flakes</li><li class="ingredients-single-item">1 ripe mango, thinly sliced</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Blender or immersion blender</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. In a food processor, pulse the digestive biscuits until they form fine crumbs. Add the desiccated coconut and pulse a few more times to combine. The coconut adds wonderful texture and flavor to the crust, creating a tropical foundation for our pie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumb mixture to a bowl and stir in the melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to create a smooth, compact crust - this prevents crumbling when you serve.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10-12 minutes until lightly golden and fragrant. The toasting process enhances the coconut flavor by releasing its natural oils. Allow to cool completely on a wire rack while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the mango filling, peel and dice your mangoes, then blend until completely smooth. You'll need 400g of puree for a robust mango flavor. Pass the puree through a fine-mesh sieve to remove any fibrous bits, ensuring your filling will be silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, whisk together the strained mango puree, coconut milk, 75g of the sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Meanwhile, in a separate bowl, whisk together the egg yolks, remaining 25g sugar, and cornstarch until well combined. The cornstarch works with the egg proteins to thicken our filling while maintaining a luscious, smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the mango mixture is simmering, carefully temper the egg mixture by slowly pouring about half of the hot mango mixture into the eggs while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining mango mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and bubbles begin to break the surface, about 4-5 minutes. It should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and immediately whisk in the vanilla extract and softened butter until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Strain the filling through a fine-mesh sieve directly into the cooled crust to catch any lumps or bits of cooked egg. This extra step ensures the smoothest possible texture. Smooth the top with a spatula, then press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the coconut whipped topping, open the chilled can of coconut cream without shaking it. Scoop out the solid cream that has risen to the top (save the liquid for smoothies). In a chilled bowl, beat the coconut cream with an electric mixer until fluffy, about 2 minutes. The cold temperature helps the coconut cream maintain its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the powdered sugar and vanilla, continuing to beat until soft peaks form. Be careful not to overbeat as coconut cream can become grainy. Spread or pipe the whipped coconut cream over the chilled mango filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, garnish your pie with toasted coconut flakes and arrange fresh mango slices in a decorative pattern. The contrast between the creamy filling, fluffy topping, and fresh fruit creates a beautiful presentation and adds textural interest. Serve chilled and enjoy your tropical masterpiece!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Mango Cream Pie?

This tropical pie requires digestive biscuits, desiccated coconut, butter, mangoes, coconut milk, eggs, cornstarch, vanilla, and coconut cream. The layers include a coconut biscuit crust, mango custard filling, and coconut whipped cream topping, garnished with toasted coconut and fresh mango slices.

How to cook Coconut Mango Cream Pie at home?

Learn how to cook Coconut Mango Cream Pie by creating three distinct layers: first, bake a coconut biscuit crust until golden; next, prepare a silky mango custard by tempering eggs with mango and coconut milk; finally, top with homemade coconut whipped cream. The key techniques include proper tempering of eggs and chilling the coconut cream overnight for the perfect whipped topping.

Can I make this tropical pie ahead of time for a special occasion?

Yes! You can make this pie 1-2 days in advance. The crust and mango filling actually benefit from setting overnight in the refrigerator. For best results, add the coconut whipped topping and garnishes just a few hours before serving to maintain their fresh appearance and texture.

Why is my mango custard not thickening properly?

Custard thickening issues typically stem from insufficient cooking time or temperature. Ensure you're cooking the mixture until bubbles appear and it coats the back of a spoon. The cornstarch needs to reach at least 95°C to activate fully. Always whisk constantly to prevent lumps and scorching.

What's the best type of mango to use for a custard filling?

Alphonso or Ataulfo (honey) mangoes are ideal for custard as they have less fibrous flesh and intense, sweet flavour. They provide the smooth texture and vibrant colour needed for a stunning filling. If unavailable, Kent or Tommy Atkins varieties work well too—just ensure they're fully ripe for optimal sweetness.

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The cornstarch works with the egg proteins to thicken our filling while maintaining a luscious, smooth texture." }, { "@type": "HowToStep", "name": "Temper eggs", "text": "Once the mango mixture is simmering, carefully temper the egg mixture by slowly pouring about half of the hot mango mixture into the eggs while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining mango mixture." }, { "@type": "HowToStep", "name": "Thicken filling", "text": "Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and bubbles begin to break the surface, about 4-5 minutes. It should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and immediately whisk in the vanilla extract and softened butter until fully incorporated." }, { "@type": "HowToStep", "name": "Fill and chill", "text": "Strain the filling through a fine-mesh sieve directly into the cooled crust to catch any lumps or bits of cooked egg. This extra step ensures the smoothest possible texture. Smooth the top with a spatula, then press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to set completely." }, { "@type": "HowToStep", "name": "Prepare coconut cream", "text": "For the coconut whipped topping, open the chilled can of coconut cream without shaking it. Scoop out the solid cream that has risen to the top (save the liquid for smoothies). In a chilled bowl, beat the coconut cream with an electric mixer until fluffy, about 2 minutes. The cold temperature helps the coconut cream maintain its structure." }, { "@type": "HowToStep", "name": "Whip topping", "text": "Gradually add the powdered sugar and vanilla, continuing to beat until soft peaks form. Be careful not to overbeat as coconut cream can become grainy. Spread or pipe the whipped coconut cream over the chilled mango filling." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Just before serving, garnish your pie with toasted coconut flakes and arrange fresh mango slices in a decorative pattern. The contrast between the creamy filling, fluffy topping, and fresh fruit creates a beautiful presentation and adds textural interest. Serve chilled and enjoy your tropical masterpiece!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Hernandez", "datePublished": "2024-06-01", "reviewBody": "This pie transported me straight to a tropical paradise! The mango flavor is so vibrant and the coconut crust adds the perfect crunch. I've made it twice already for family gatherings and everyone asks for the recipe.", "name": "Tropical Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-28", "reviewBody": "The silky smooth mango filling is absolutely divine! The contrast with the coconut whipped cream and toasted coconut creates such a wonderful blend of textures. This has become my go-to summer dessert.", "name": "Summer Dessert Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-05", "reviewBody": "I was intimidated by the recipe at first, but the step-by-step instructions made it foolproof. The result was spectacular - my dinner guests couldn't believe I made it myself! The coconut cream topping is a game-changer.", "name": "Easier Than It Looks", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-05-22", "reviewBody": "Worth every minute of preparation! The layers of flavor are incredible and the visual appeal makes this a showstopper dessert. I used Alphonso mangoes when they were in season and the flavor was unbelievable.", "name": "Show-stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-10", "reviewBody": "This pie brought back memories of my childhood in a tropical climate. The flavor balance is perfect - not too sweet, letting the natural mango flavor shine through. The coconut crust recipe is one I'll use for other desserts too!", "name": "Authentic Tropical Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/coconut-mango-cream-pie-recipe" }
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