Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Coconut Macaroon Pie
Inspired by the sold-by-the-slice pies that seaside vendors offer in Yelapa, Mexico, food writer and recipe developer Paola Briseño-González created this pay de coco (“coconut pie” in Spanish). She aptly describes the tropical sweet treat as a coconut macaroon in pie form. Both the filling and crust are sturdy enough that a slice can be eaten sans fork, as one would enjoy a piece while out for a walk on the beach in Yelapa. This pie is best served slightly warm or at room temperature rather than chilled. Store extras well wrapped at room temperature for up to three days.
8 to 10
Servings
Tip
Don’t use sweetened shredded coconut or the filling will wind up too sugary. Also, be sure to use regular (full-fat) canned coconut milk; light coconut milk will yield a filling that’s watery in both texture and flavor.
1 hour 10 minutes
15 minutes active, plus cooling
Ingredients
-
225
grams (2½ cups) shredded unsweetened coconut, divided
Directions
-
01Heat the oven to 350°F with a rack in the middle position. In a blender, combine 135 grams (1½ cups) of the shredded coconut, the coconut milk, sugar, cornstarch, lime juice, vanilla and salt. Puree, scraping the blender jar once or twice, until the mixture is as smooth as possible, 1 to 2 minutes. Add the eggs and blend until combined, about 10 seconds.
Reviews
November 24, 2025
No blender!
I don't own a blender anymore. How can I adapt this recipe for a hand mixer? Thanks
August 23, 2024
Crust less coconut pie?
I’m looking for a gluten free option. Could you make this without the crust, more like a custard than a pie?
February 6, 2023
delicious and easy
I enjoyed making this pie and was amazed at how easy the crust was to make. Will definitely make again.
January 16, 2023
Exactly what Keith said.
This is one of the best desserts I've made from here. I used a store bought pecan pie shell and thought that it complemented the coconut very nicely, with just a half cup of filling left over. Note that the weights provided for the shredded coconut are way off here, so I used the measurements provided instead and the pie came out great. Thanks very much, Ms. Briseño-González, Ms. Hattabaugh & Milk Street team!
December 28, 2022
For the Lovers of Coconut
This recipe is incredibly easy and the coconut shines through without being cloyingly sweet. I have made this recipe twice now, and everyone loves it. Think delicious coconut custard without that custardy egg effect. It’s a keeper!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
