The Ultimate Coconut Cream Pie Cheesecake
If you love coconut, this dessert is about to become your new favorite. It combines everything I adore about a classic coconut cream pie with the rich, creamy texture of cheesecake, all layered on top of a chewy coconut macaroon crust.
The best part? Every bite has a little bit of everything: toasted coconut, silky vanilla custard, creamy coconut cheesecake, a hint of chocolate, and that irresistible chewy crust that ties it all together. It’s the kind of dessert that looks bakery-worthy but can be made right at home.
Whether you’re serving it for Easter, Mother’s Day, a summer dinner party, or the holidays, this is one of those desserts people will be talking about long after the plates are cleared.
Why You’ll Love This Recipe
The Ultimate Coconut Cream Pie Cheesecake
Ingredients
For the Coconut Macaroon Crust:
- 4 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 large egg whites
- 4 tablespoons browned butter cooled slightly
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Chocolate Layer:
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
For the Coconut Cheesecake Filling:
- 12 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional
- 1 cup heavy whipping cream whipped to stiff peaks
For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toasted shredded coconut
Instructions
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a large bowl, combine the coconut, sugar, browned butter, egg whites, vanilla, and salt. Mix until evenly coated.
- Firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
- Bake for 22 to 25 minutes, or until deeply golden. If needed, loosely cover the edges with foil during the last few minutes of baking.
- Microwave the chocolate chips and heavy cream in 20-second intervals, stirring until smooth.
- Spread a thin layer over the cooled crust and refrigerate for 10 minutes.
- Beat the cream cheese and sugar until smooth.
- Mix in the cream of coconut, vanilla, and coconut extract.
- Fold in the whipped cream until no streaks remain.
- Spread evenly over the chocolate layer and refrigerate.
- In a saucepan, whisk together the sugar and cornstarch.
- Slowly whisk in the milk and egg yolks.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from the heat and stir in the butter and vanilla.
- Allow the custard to cool for 15 to 20 minutes, stirring occasionally, then gently spread over the cheesecake layer.
- Whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
- Spread or pipe over the custard layer and sprinkle generously with toasted coconut.
- Refrigerate for at least 8 hours, preferably overnight.
- Run a thin knife around the edge before releasing the springform pan. Slice with a warm knife for the cleanest presentation.
Nutrition
Tips
Why Brown Butter Makes the Crust Better
Brown butter is one of my favorite baking ingredients because it adds an incredible depth of flavor.
As butter cooks, the milk solids caramelize and develop a rich, nutty taste that pairs beautifully with coconut.
It transforms the crust from simply sweet to something that tastes almost toasted and caramelized, which helps balance the creamy layers above it.
Frequently Asked Questions
Can I make this ahead?
Absolutely. In fact, I recommend making it the day before serving.
Can I freeze it?
Yes. Freeze tightly wrapped for up to one month and thaw overnight in the refrigerator.
Do I have to use a springform pan?
I highly recommend it. The tall layers and easy release make for a much prettier presentation than a traditional pie plate.
my baking essentials:
More Coconut Desserts You’ll Love
If you’re as coconut obsessed as I am, don’t stop here. Pair this cheesecake with a tropical brunch, summer barbecue, or holiday dessert table, and watch it disappear.
Perfect Occasions to Serve It
How to Toast Coconut
Toasting coconut is one of the easiest ways to add extra flavor and texture to desserts.
Spread shredded coconut on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring once or twice, until golden brown.
Keep a close eye on it because coconut can go from perfectly toasted to burnt very quickly.
The toasted coconut adds crunch, color, and a deeper coconut flavor that makes this cheesecake even more irresistible.
I have a feeling this is one of those desserts people will be talking about long after the last slice is gone.
There’s just something about the combination of coconut, vanilla custard, whipped cream, and that chewy coconut crust that makes it hard to stop at one bite. Every layer brings something different, and together they create a dessert that feels a little extra special.
I love making this cheesecake when I have people over because so much of the work can be done ahead of time. By the time guests arrive, all that’s left to do is slice it and enjoy it.
If you’re a coconut fan, this recipe deserves a spot on your baking list. It’s creamy, nostalgic, beautiful on a dessert table, and always gets people asking for the recipe.
If you make it, I’d love to hear what you think!
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