Coconut Key Lime Pie
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Coconut Key Lime Pie has coconut in the crust, cream of coconut in the key lime filling, and toasted coconut on top! A tropical dessert that’s creamy, sweet, and tart.
This dessert takes classic key lime pie and adds the twist of coconut. There is coconut in every layer of this coconut key lime pie: the crust, the filling, and sprinkled on top! You can even add coconut extract to the whipped cream to make it extra coconut-y.
Coconut Key Lime Pie
Cream of Coconut is a delicious cream made from the tender meat of sun ripened Caribbean coconuts blended with natural cane sugar to make it sweet.
It’s a key ingredient used in Piña Coladas (or other tropical drinks) and works wonderfully in desserts. I regularly use and recommend the Coco Lopez brand shown above. This can be found in the aisle of your local grocery store with the alcoholic mixers.
The consistency of cream of coconut is very similar to sweetened condensed milk. Classic key lime pie uses sweetened condensed milk as one of the main ingredients for the filling, so I included some cream of coconut for added richness and coconut flavor.
I really wanted this Coconut Key Lime Pie to be loaded with coconut, since it’s more mild in flavor compared to a sour lime. The goal was to include coconut in as many areas of this dessert as I could.
So, the graham cracker crust has bits of sweetened coconut flakes to give it added texture and flavor. Then there’s cream of coconut in the key lime filling, like mentioned before. There is also toasted coconut on top of the whipped cream.
My oldest son suggested putting coconut extract in the whipped cream, which I think is a great idea. That note will be included in the recipe card. Of course you can make a sweetened coconut whipped cream with pure coconut cream, like on top of this Pumpkin Mousse.
All-in-all, this tropical coconut key lime pie was a hit, and a great twist on the classic!
- 9 full graham crackers (1 sleeve)
- 1/4 cup sweetened coconut flakes
- 1 Tbsp granulated sugar
- 6 Tbsp butter, melted (salted or unsalted)
- 14 oz can (full fat) sweetened condensed milk
- 3/4 cup *Cream of Coconut, full fat NOT lite (NOT coconut cream/coconut milk -- find in aisle with alcoholic mixers)
- 2 large egg yolks
- 1/4 tsp salt
- 1 Tbsp lime zest (1-2 regular limes)
- 1/2 cup key lime juice (I use Nellie & Joe's)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp coconut extract, optional
- 2-4 Tbsp toasted coconut (directions below)
- Preheat oven to 350 degrees Fahrenheit.
- Use a food processor to blend the graham crackers, coconut flakes, and sugar together until fine crumbs. Add the melted butter and pulse until mixture clumps together. Make sure crumbs are coated evenly with the butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish.
- Bake crust for 7-8 minutes, until barely starting to brown. Remove from oven and let cool to room temperature.
- Make the filling in a large bowl by whisking together the sweetened condensed milk, cream of coconut, egg yolks, and salt until smooth. Add the zest and juice. Whisk until combined thoroughly. Pour into crust. Bake at 350˚F for an additional 15-18 minutes or until the edges start to bubble and the filling is only slightly jiggly in the center. Remove from oven.
- Cool pie to room temperature. Then REFRIGERATE for 3 hours, or until chilled. Overnight is best.
- Toast coconut flakes in a skillet on medium heat until golden brown, stirring constantly with a spatula, so as not to burn. Once browning starts it will toast quickly. Can be made ahead and stored in a zip-top bag or airtight container.
- When ready to serve, whisk heavy cream with the powdered sugar and coconut extract (optional) in a stand mixer until stiff peaks form. Dollop onto the top of the pie. Cut and serve with toasted coconut flakes sprinkled on top. (Do not add the toasted coconut flakes until ready to eat or they will soften from the moisture of the whipped cream.)
Cream of Coconut is a delicious cream made from the tender meat of sun ripened Caribbean coconuts blended with natural cane sugar to make it sweet. It’s a key ingredient used in Piña Coladas (or other tropical drinks) and works wonderfully in desserts. I regularly use and recommend the Coco Lopéz brand. Find it in the aisle with the alcoholic mixers.
*TIP: If the Cream of Coconut is separated in the can with a thick layer on top and a liquid layer underneath, whisk it together as best you can with a fork before measuring.