• Prep Time: 20 minute
  • Cooking Time: 25 minute
  • Serves: 8

Coconut Bavarian Cream Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 c. shredded, sweetened coconut (4 1/2 oz.)
  • 5 oz. graham crackers (1 1/4 c. crumbs/10 full cracker sheets)
  • 2 T. sugar
  • 5 T. butter, melted
  • 1/4 c. cold milk
  • 1 1/2 t. powdered gelatin (2/3 of a quarter ounce packet)
  • 3/4 c. heavy whipping cream
  • 1/2 c. sugar, divided
  • 3 T. cornstarch (27 grams/1 oz.)
  • 4 egg yolks
  • 1 small can (5.46 oz./2/3 c.) unsweetened coconut milk—not low-fat!
  • 1 1/3 c. whole milk
  • 1 t. vanilla extract


Spread the coconut on a baking sheet and toast in a 350° oven, stirring frequently, until light golden brown—7 to 15 minutes. Set aside to cool.

Place the graham crackers and sugar in the food processor and process until finely ground. Add 1/2 cup of the cooled toasted coconut (reserving the remaining cup for the top of the pie) and pulse in. Transfer to a bowl and stir in the butter until thoroughly combined.

Press the crumbs evenly over the bottom and up the sides of a lightly oiled (or sprayed) 9-inch removable bottom tart pan (or a 9-inch pie plate). Chill until ready to use. (If you prefer, you may bake the crust in a 350° oven for 8 to 10 minutes. This will produce a harder/crunchier crust. Cool and chill.)

Place 1/4 c. milk in a large bowl and sprinkle the gelatin over. Set aside until the gelatin has softened—no discernible dry granules should remain. It will take about 5 minutes for the gelatin to bloom, or soften.

Whip the cream until it is thickened and mounding softly. It will probably look too soft. Chill until ready to use.

Combine half of the sugar with the cornstarch. Place the egg yolks in a medium-sized bowl. Whisk briefly. Add the sugar-cornstarch mixture and whisk until thick and smooth.

Place the coconut milk and the remaining 1 1/3 c. of whole milk in a medium saucepan along with the remaining sugar. Bring to a boil over high heat. When the milk comes to a boil, whisk some of the hot milk into the egg mixture to temper and thin. Return the milk to the heat and bring back to the boil. Reduce the heat to medium and add the tempered egg yolks to the boiling milk, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and whisk until large bubbles regularly break the surface in the center of the pan—this will take about a minute. Remove from the heat and scrape into the bowl with the bloomed gelatin. Stir until well combined and the gelatin is completely melted (which should occur upon contact with the hot pastry cream). Whisk in the vanilla.

Place the bowl of custard in an ice bath (a larger bowl filled with ice and water) and stir with a rubber spatula until completely chilled and beginning to thicken. Remove the bowl from the ice. Scrape the already softly whipped cream onto the pastry cream base and whisk in (using a folding, rather than a circular motion). Finish folding with one or two strokes of a rubber spatula. Scrape the mixture into the chilled crust. Scatter the remaining cup of toasted coconut over all. Chill until set (at least 4 hours, preferably longer). This dessert is best eaten within 24 hours.

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