Heavenly Coconut Meringue Pie Recipe

Do you ever find yourself craving a dessert that will make you feel like you’re lounging on a tropical beach instead of sitting in your kitchen? Look no further than my Double Coconut Meringue Pie recipe! This pie is creamy, dreamy, and will transport your taste buds to paradise.

As a baker, I’ve tried countless coconut cream pies, but this recipe is by far my absolute favorite. It’s easy to make and the perfect way to satisfy your sweet tooth. The combination of sweetened shredded coconut and unsweetened coconut milk gives it just the right amount of sweetness without being overly decadent.

Besides being delicious, this recipe has sentimental value to me because it was passed down through my family for generations. Every time I taste this pie, I’m brought back to memories of backyard barbecues with my family gathered around the table enjoying one another’s company.

So take a break from your everyday routine and bring some sunshine into your life with this Double Coconut Meringue Pie recipe. Trust me; you won’t be disappointed!

Why You’ll Love This Recipe

Double Coconut Meringue Pie
Double Coconut Meringue Pie

Are you ready to experience a tropical paradise in every bite? Brace yourself for the exquisite taste of a Double Coconut Meringue Pie! This dessert is an ultimate game-changer that you’ll surely love. Whether it’s summer or winter, this pie recipe will always leave your taste buds wanting more.

Indulge in the creamy, silky smooth texture of coconut cream combined with a delectable homemade crust that will make you crave for more. The toasted shredded coconut flakes offer a delightful crunch that makes this double coconut cream pie recipe exceptional. It’s a dessert that combines two types of coconut – unsweetened and shredded – to deliver an undeniable satisfaction like no other. This dessert quality is so good it’s no wonder why it made its way to the family table during celebrations all year round!

Perhaps what sets this recipe apart from others is its incredible meringue topping. The whipped egg whites, sugar and cream of tartar combine beautifully to create a fluffy meringue that tops the creamy filling perfectly. You will be captivated by its stunning golden brown color, and each spoonful provides you with a decadent balance between sweet and tart flavors.

What’s more, our Double Coconut Meringue Pie recipe is versatile! If you’re a fan of vegan dishes, then we have vegan coconut custard pie options too! We know how important dietary and culinary restrictions are nowadays. That’s why we make sure everyone can enjoy this one-time favorite pie recipe.

Whether for dessert or afternoon tea time, our Double Coconut Meringue Pie is sure to be a hit with everyone at home. Don’t take my word for it; try it for yourself, and you’ll thank me later!

Ingredient List

 Dive into a delicious, creamy pie with this Double Coconut Meringue Pie.
Dive into a delicious, creamy pie with this Double Coconut Meringue Pie.

Here are the ingredients you will need for the Double Coconut Meringue Pie recipe:

  • 1 pie crust (store-bought or homemade)
  • 1 1/4 cups granulated sugar
  • 1/4 tsp salt
  • 3/4 cup cornstarch
  • 2 cups unsweetened coconut milk
  • 5 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • For topping: toasted coconut flakes

Note: You can find most of these ingredients at your local grocery store or online. However, I highly recommend using high-quality ingredients for the best results. Freshly grated coconut is also an excellent substitute for shredded coconut in this recipe.

The Recipe How-To

 The perfect dessert to bring to your next summer picnic.
The perfect dessert to bring to your next summer picnic.

Let’s Get Cooking!

This is where the magic happens. Making this Double Coconut Meringue Pie will be an adventure for your taste buds! To begin with, Preheat your oven to 350°F and have a baking sheet ready to place the pie dish on.

Step 1: Make the Filling

First, In a large mixing bowl, whisk together 1 cup of sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until they are evenly combined. Then, add 2 cups of milk and 5 egg yolks, saving the whites for later. Whisk everything together until the mixture is smooth and creamy.

Next, stir in 1 cup of unsweetened coconut and 1 tablespoon of butter over medium heat until the butter has melted. Then, add one container (13.5 ounces) of unsweetened coconut milk into the mixture very slowly while beating it continuously until it starts to thicken (approximately 8-10 minutes). Once it reaches a good consistency take it off the stove and mix in 1 teaspoon vanilla extract.

Step 2: Make the Pie Crust

While you’re making your filling, you can also make your pie crust. Follow your favorite recipe or use a store-bought one to blind bake according to directions.

Step 3: Make the Meringue

In a clean mixing bowl, beat the reserved egg whites with an electric mixer on high speed until white peaks start forming. Add in 1/4 teaspoon of cream of tartar and continue to beat for about 30 seconds. Gradually sprinkle in 1 cup of sugar, beating constantly at medium-high speed until stiff peaks form (3-5 minutes). Avoid over-beating because this could cause your meringue to become too stiff.

Step 4: Assemble Everything Together

Place the warm filling onto the baked pie crust. Spread some shredded coconut on top of it after then spoon your meringue on top of your filling completely covering all edges to seal it within. This step protects your custard from shrinking or separating as it cools down.

Finally put everything onto the baking sheet before placing back into the 350°F preheated oven. Bake for about 15-20 minutes or until golden brown on top.

Step 5: Complete Your Creation

Leaving everything untouched remove pie from oven when done and let cool. Once cooled off sprinkle some toasted coconut flakes on top of your pie filling completing this delectable dessert.

Now that you’ve completed all steps properly, sit down with a fork and eat this delightful representation of edible heaven!

Substitutions and Variations

 Sweeten your day with a slice of this indulgent pie.
Sweeten your day with a slice of this indulgent pie.

Are you looking to add a unique twist to this already delicious Double Coconut Meringue Pie recipe? Let me just say that the possibilities are endless! Here are some of my personal favorite substitutions and variations that will definitely delight your taste buds.

Want to add a tropical flare to your pie? Try using coconut cream instead of unsweetened coconut milk, which is slightly sweeter and thicker in texture. This will give your pie a richer and creamier taste. You can also sprinkle some chopped macadamia nuts on top for an extra crunch.

If you are vegan or vegetarian, you can substitute the eggs with 1/4 cup of applesauce or 1/4 cup of mashed bananas. You can also create a vegan version by using vegan butter and coconut milk instead of regular butter and milk.

For those who love more tarty desserts, try replacing the meringue topping with lemon meringue topping. Simply replace the toasted coconut flakes with lemon zest for a zesty twist.

If you want to switch things up entirely, you can transform your Double Coconut Meringue Pie into a Buko Pie, which is a popular Filipino dessert. Simply replace the shredded unsweetened coconut with sweetened shredded coconut and add a pinch of nutmeg to the filling. Top it off with whipped cream and toasted coconut flakes for an irresistible finish.

Remember, these are just a few examples of ideas that can be used as substitutions and variations for this recipe, but don’t be afraid to get creative in the kitchen!

Serving and Pairing

 The combination of coconut and meringue in every bite is irresistible.
The combination of coconut and meringue in every bite is irresistible.

Now that you’ve baked your double coconut meringue pie to perfection, it’s time to serve and savor every bite. This delectable dessert is best enjoyed chilled or at room temperature, so be sure to give it some time to cool before serving.

When it comes to pairing this pie with a delicious beverage, why not try a freshly brewed cup of coffee or a warm mug of tea? The rich and creamy flavors of the coconut cream pie will pair perfectly with the bold and bitter notes of coffee or the soothing floral aromas of tea.

This pie also goes well with a scoop of vanilla bean ice cream or a dollop of whipped cream. For an extra coconut kick, try topping your pie slice with a sprinkle of toasted coconut flakes. Their sweet and nutty flavors will complement the creamy vanilla filling and the fluffy meringue.

If you want to get creative with your serving style, try swapping out traditional pie crust for graham cracker or shortbread crusts for added flavor and texture. Miniature versions will also make cute and portable treats for parties or picnics.

No matter how you choose to serve your double coconut meringue pie, it’s sure to become an instant crowd-pleaser at any gathering or celebration. So grab a fork, take a bite, and enjoy all the wonders of this heavenly dessert!

Make-Ahead, Storing and Reheating

 A dessert that will impress any guest coming over for dinner.
A dessert that will impress any guest coming over for dinner.

You’re in luck, my friend! This double coconut meringue pie can be made ahead of time, which means you can spend less time in the kitchen before your guests arrive. You can bake the pie and store it in the fridge for up to 3 days before serving. Just make sure to cover it with plastic wrap or a tight-fitting lid to prevent any outside odors from seeping in.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Now, reheating this pie is a bit tricky since you don’t want to melt the meringue, but there’s a way around it. The best way to reheat this pie is by placing it on a baking sheet and put it in a preheated oven at 375 degrees Fahrenheit for about 10-15 minutes. This ensures that the pie will retain its shape and texture while warming up.

But wait, there’s more! If you’re going on a long road trip, camping, or just need some portable desserts for an event, this double coconut meringue pie is perfect for you. Just pack it carefully in your cooler with ice packs or dry ice to keep it fresh until serving.

As with any dessert recipes that use meringue or whipped cream toppings, it’s best to serve this beauty as soon as possible. While it stores well, nothing beats having a freshly-made double coconut meringue pie straight out of the oven or fridge. Trust me; it’ll be worth the wait.

Tips for Perfect Results

 A simple recipe that yields a pie packed full of flavor and texture.
A simple recipe that yields a pie packed full of flavor and texture.

As a seasoned baker, I know that the key to creating a delicious and memorable pie lies not only in following the recipe but also in paying close attention to some important details. Here are some tips that will help you achieve perfect results with this double coconut meringue pie recipe.

First and foremost, when making the meringue, it is important to have all the ingredients at room temperature. This ensures that the sugar dissolves properly in the egg whites, resulting in a smoother, glossier texture. Additionally, adding cream of tartar to the egg whites along with a pinch of salt will help stabilize them and give them a better structure.

Another important tip for achieving perfect results is to be mindful of the oven temperature. Preheat your oven to 350°F (180°C) and place the pie on a baking sheet before placing it in the oven. This helps distribute heat evenly and prevents the bottom crust from getting too brown or burnt. You’ll know the pie is done when the meringue is golden brown and has formed peaks.

To achieve an even better flavor in your double coconut meringue pie, I recommend using organic, unsweetened coconut flakes instead of sweetened ones. Toasting them beforehand will bring out their natural nutty aromas and flavors, providing a lovely contrast to the creamy coconut filling.

Finally, make sure to let your pie cool completely before slicing it. While it may be tempting to cut into it while it’s still warm, doing so can cause the filling to ooze out and create a messy presentation. Letting it set for at least an hour allows the filling to firm up and hold its shape, ensuring beautiful slices that showcase all of its delicious layers.

Following these tips will guarantee that your double coconut meringue pie comes out perfectly every time. Don’t be afraid to experiment with different variations or toppings – this recipe is versatile and open to interpretation depending on your personal taste preferences!


Hold on, before you start preparing this sweet and decadent Double Coconut Meringue Pie, let’s go through some of the Frequently Asked Questions (FAQ) about this recipe. You might have some questions or doubts concerning the ingredients, substitutions, or serving suggestions that we have not covered so far. Nonetheless, don’t worry; I am here to put your mind at ease and provide practical solutions. Keep reading.

Why does my coconut cream pie get watery?

Ever ended up with a custard that was too runny? This may have happened because the custard was not cooked enough. To fix this issue, you can prepare a slurry by mixing equal parts of cornstarch and water. Then, pour it into the hot custard and stir until it thickens. I suggest bringing the mixture to boil while stirring constantly, so the thickening process becomes uniform.

Does coconut cream pie need to be refrigerated?

When it comes to cream pies that contain dairy and egg, such as our Coconut Cream Pie or chocolate mousse pie, it is recommended by Stephens and Wickenden to keep them refrigerated at all times.

What is coconut meringue pie?

The fragrant aroma of sweet coconut and vanilla fills your senses as you take a bite of this delectable pie. Topped with a fluffy meringue and perfectly-toasted coconut flakes, this dessert is a crowd-pleaser and a personal favorite of mine. In this article, I will share with you my recipe for an amazing coconut meringue pie.

What is the difference between cream pie and Buko pie?

The Filipino dessert, Buko pie, stands apart from its American counterpart, the coconut cream pie. Unlike the latter, Buko pie’s coconut custard filling lacks any cream and doesn’t come adorned with meringue swirls atop the baked coconut custard.

Bottom Line

In conclusion, the Double Coconut Meringue Pie Recipe is truly a must-try dessert that will tantalize your taste buds in every bite. With the heavenly combination of creamy coconut and fluffy meringue, this dessert will become a new family favorite on your dinner table. Plus, with simple substitutions and variations, you can easily cater to any dietary restrictions or preferences.

So, the next time you’re looking for a show-stopping dessert to impress your guests or just craving something sweet for yourself, look no further than this delicious pie. Trust me when I say that the rich and decadent flavors of this pie will make every moment worth it – from the first buttery crust crunch to the last toasted coconut flakes wonder. So go ahead and indulge in this mouth-watering pie recipe that’s sure to take your taste buds on a tropical vacation!

Whether you’re enjoying this recipe on a warm summer day or during the holiday season, it will be an instant classic on any occasion. And remember, if you have any questions or concerns about preparing this culinary masterpiece, don’t hesitate to check out our FAQ section or contact us directly for more tips and recommendations.

So what are you waiting for? Start baking this Double Coconut Meringue Pie Recipe today and discover how easy it is to bring a little taste of paradise into your home with just a few simple ingredients. Whether it’s your first time in the kitchen or you’re an experienced baker looking for a new challenge, we promise you won’t be disappointed by this amazing recipe. Happy baking!

Double Coconut Meringue Pie

Double Coconut Meringue Pie Recipe

Great coconut flavor and mile-high meringue! The filling is cooked in the microwave, so no stirring over a hot stove (although you could easily do it on the stove if you prefer). To make a TRIPLE coconut meringue pie, use a coconut pie-crust.
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Dessert, Easy, Pie
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 1 pie
Calories: 603.8kcal


  • 3/4 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/3 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 cup flaked unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9 inch) baked pie shells


  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 8 tablespoons sugar


  • Stir together the sugar and cornstarch so there are no lumps.
  • Add the milks and stir well.
  • Microwave on high for 2 minutes. Stir.
  • Continue microwaving and stirring every 30 seconds until thick and bubbly.
  • Whisk the egg yolks well.
  • Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
  • Stir the egg mixture into the remaining milk mixture.
  • Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
  • Remove from heat.
  • Add coconut, vanilla, and butter. Stir until uniformly incorporated.
  • Pour the filling into the prepared pie shell.
  • Meringue:
  • Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
  • Turn mixer on high and add sugar 1 T at a time.
  • Beat until stiff peaks form.
  • Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
  • Sprinkle coconut on top.
  • Bake at 350 o for 12-18 minute
  • Cool pie on wire rack 1 hour.
  • Refrigerate at least 2 hours before serving. Keep chilled.

Your Own Notes


Serving: 204g | Calories: 603.8kcal | Carbohydrates: 55.9g | Protein: 9.3g | Fat: 40.2g | Saturated Fat: 28.7g | Cholesterol: 111.6mg | Sodium: 275.4mg | Fiber: 5.5g | Sugar: 35.8g

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