If you have a craving for something tropical, creamy, and irresistibly vibrant, this Mango Coconut Cream Pie Recipe is exactly what you need. Imagine a buttery graham cracker crust hugging a luscious filling made from rich coconut cream and fresh mango puree, creating a dreamy dessert that’s both refreshing and satisfyingly sweet. The toasted coconut and fresh mango slices on top add just the right touch of texture and freshness, making this pie a true crowd-pleaser for any occasion.
Ingredients You’ll Need
Keeping the ingredient list simple and straightforward is the secret to making an outstanding Mango Coconut Cream Pie Recipe. Each item plays a crucial role in balancing sweet, creamy, and crispy elements that make this pie unforgettable.
- Graham cracker crumbs: The base for your crust, providing that perfect buttery crunch every pie needs.
- Sugar: Used twice—once in the crust and once in the filling—to sweeten but not overpower.
- Unsalted butter, melted: Binds the crust ingredients and adds richness without extra saltiness.
- Coconut cream: The star of the filling, delivering a thick, silky texture and tropical flavor.
- Fresh mango puree: Gives the pie its vibrant color and fruity sweetness, making each bite burst with sunshine.
- Cornstarch: The magic thickener that gives the filling that perfect creamy consistency.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
- Vanilla extract: Adds a warm, aromatic note that rounds out the tropical vibe.
- Shredded coconut, toasted: For a delightful crunch and nutty aroma on top of the pie.
- Mango slices: The fresh, juicy garnish that makes this pie as beautiful as it is delicious.
How to Make Mango Coconut Cream Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Mixing graham cracker crumbs with sugar and melted butter creates the foundation that will hold the creamy filling just right. Press this mixture firmly into your pie dish so it forms an even layer, ensuring every bite delivers that perfect crunch. Bake the crust for 8 to 10 minutes until it turns golden and fragrant. Let it cool fully before adding the filling—this keeps your crust crisp and prevents sogginess.
Step 2: Make the Mango Coconut Filling
In a saucepan over medium heat, combine the coconut cream, fresh mango puree, sugar, cornstarch, and salt. Stir constantly as the mixture gently thickens into a silky custard-like filling. This step is where the magic happens; the cornstarch thickens while the tropical flavors meld beautifully. Once thickened, remove from heat and stir in the vanilla extract for a sweet aromatic boost, enriching the filling’s complex flavor profile.
Step 3: Assemble and Chill
Pour your luscious mango coconut filling into the cooled crust, letting it settle evenly. This is important because an even surface makes the pie look as good as it tastes. Refrigerate the pie for at least four hours, allowing the filling to set completely. This patience rewards you with a clean slice and the ideal creamy texture that’s not too soft or too firm—just like a dream.
Step 4: Garnish and Serve
Just before serving, sprinkle toasted shredded coconut over the top for a toasty crunch and layer on fresh mango slices to provide a juicy, fresh burst with every bite. These simple garnishes turn the pie into a showstopper that’s as inviting visually as it is delectable.
How to Serve Mango Coconut Cream Pie Recipe
Garnishes
Sprinkling toasted shredded coconut on top adds not only texture but also a lovely toasted aroma that pairs wonderfully with the pie’s creamy sweetness. The slices of fresh mango on top brighten up the dish with their vibrant color and juicy freshness, making each slice pop on your dessert table.
Side Dishes
This pie pairs beautifully with light accompaniments, such as a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement its tropical richness. You can also serve it alongside a wet fruit salad featuring pineapple and kiwi for an even more exotic dessert spread.
Creative Ways to Present
Looking to wow your guests? Present your Mango Coconut Cream Pie Recipe on a rustic wooden board decorated with edible flowers or mint leaves for a fresh garden feel. You could also serve individual mini pies in clear glasses layered with extra mango chunks and coconut flakes for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Coconut Cream Pie Recipe is best kept refrigerated in an airtight container, where it will stay fresh for up to three days. Keeping it chilled maintains the integrity of that silky filling and crisp crust.
Freezing
If you want to make this pie in advance and freeze it, wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
This pie is best enjoyed chilled, so reheating isn’t recommended. However, if you prefer it closer to room temperature, simply let it sit out for 15-20 minutes before serving to soften the filling slightly without melting the structure.
FAQs
Can I use canned mango puree for this pie?
While fresh mango puree gives the best flavor and brightness, canned mango puree can be a convenient substitute. Just be sure it’s unsweetened to balance the sweetness in the recipe correctly.
Is coconut cream the same as coconut milk?
Coconut cream is thicker and richer than coconut milk and is essential for achieving the creamy texture of this pie. Using coconut milk might result in a runnier filling that won’t set properly.
How do I toast shredded coconut?
To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until it turns golden brown and fragrant. This process only takes a few minutes, so watch closely to prevent burning.
Can I make this pie vegan?
Absolutely! Simply use vegan butter in the crust and ensure the sugar is vegan-friendly. Coconut cream and fresh mango are already plant-based, so it’s an easy swap for a delightful vegan dessert.
What can I substitute for graham cracker crumbs?
If you can’t find graham crackers, crushed digestive biscuits or vanilla wafers work well as a crust base. Just adjust the sugar accordingly, as these alternatives may vary in sweetness.
Final Thoughts
This Mango Coconut Cream Pie Recipe is more than just a dessert—it’s a tropical escape you can create anytime at home. Easy to make and even easier to love, it’s a dessert that invites smiles around the table and leaves everyone asking for seconds. Give it a try, and watch this radiant pie become a new favorite in your recipe collection.
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Mango Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Tropical
- Diet: Vegetarian
Description
This Mango Coconut Cream Pie is a luscious tropical dessert featuring a crisp graham cracker crust filled with a creamy mango and coconut custard. The pie is topped with toasted coconut flakes and fresh mango slices, creating a refreshing and indulgent treat perfect for warm weather or any special occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 cups coconut cream
- 1 cup fresh mango puree
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Topping
- 1/4 cup shredded coconut, toasted
- 1 mango, sliced for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust Mixture: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is well blended and crumbly.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and sides of a pie dish to create the crust base.
- Bake the Crust: Place the pie dish in the oven and bake the crust for 8-10 minutes or until it turns golden brown. Remove and let it cool completely.
- Prepare the Filling: In a saucepan, mix together coconut cream, fresh mango puree, sugar, cornstarch, and salt. Cook this mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency.
- Add Flavor: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the filling.
- Assemble and Chill: Pour the mango coconut filling into the cooled pie crust. Cover and refrigerate the pie for at least 4 hours to set the filling fully.
- Garnish and Serve: Before serving, sprinkle toasted shredded coconut over the top and arrange fresh mango slices decoratively on the pie.
Notes
- Ensure the pie crust is fully cooled before adding the filling to prevent melting.
- The pie must chill for at least 4 hours to allow the filling to set properly.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Use ripe mangoes for the best natural sweetness and flavor in the puree and garnish.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
