Coconut Tapioca Pie
Dive into tropical bliss with this creamy, dreamy Coconut Tapioca Pie—a luscious dessert that combines velvety coconut milk and tender tapioca pearls for the ultimate melt-in-your-mouth treat. This pie features a buttery pre-made crust that's filled with a silky custard infused with shredded coconut and vanilla, offering rich and aromatic flavors in every bite. Perfectly balanced with just the right touch of sweetness, this crowd-pleasing recipe is topped with optional whipped cream and golden toasted coconut flakes for an elegant finish. Ideal for gatherings, this easy-to-make pie delivers tropical decadence with minimal effort. Prepare it ahead for a chilled dessert that’s as visually stunning as it is delicious! Keywords: Coconut Tapioca Pie, coconut dessert recipe, tapioca pie, tropical dessert, easy pie recipe, creamy coconut pie.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 0.5 cup Small tapioca pearls
- 2 cups Water
- 1 cup Coconut milk
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.125 teaspoon Salt
- 3 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened shredded coconut
- 1 cup (optional, for garnish) Whipped cream
- 2 tablespoons (optional, for garnish) Toasted coconut flakes
Instructions
Preheat your oven to 375°F (190°C). Prepare the pie crust by fitting it into a 9-inch pie pan. If desired, crimp the edges for decoration. Use a fork to prick the bottom of the crust to prevent bubbles. Bake for 12-15 minutes or until lightly golden. Set aside to cool.
Place the tapioca pearls in a medium saucepan with 2 cups of water. Let them sit and soak for 15 minutes.
After soaking, heat the saucepan over medium heat. Stir frequently while cooking for 10-12 minutes until the pearls become translucent. Drain off any excess water and set aside.
In another saucepan, combine the coconut milk, whole milk, sugar, and salt. Heat the mixture over medium heat until warm but not boiling, stirring occasionally.
In a small bowl, whisk the egg yolks. Gradually temper the yolks by adding a few spoonfuls of the warm milk mixture to the bowl while whisking continuously. Slowly pour the tempered yolks back into the saucepan with the rest of the milk mixture.
Stir in the cooked tapioca pearls and continue cooking the mixture over medium-low heat, stirring constantly, for 5-7 minutes until thickened.
Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
Pour the tapioca filling into the pre-baked pie crust. Smooth the top with a spatula and let the pie cool to room temperature.
Once cooled, place the pie in the refrigerator to chill for at least 4 hours or overnight for best results.
Before serving, optionally top with whipped cream and sprinkle with toasted coconut flakes for garnish.
Nutrition Facts
Calories |
2975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 437.5 g | 159% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 193.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 487 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
