Coconut Rum (Coquito) Cream Pie

Coconut Rum (Coquito) Cream Pie has a flaky, homemade pie crust filled with a coconut, cinnamon, and rum custard, topped with fluffy whipped cream. This Puerto Rican spin on the classic old-fashioned coconut cream pie is a great warm-weather dessert recipe that’s safe for children. Don’t limit it to the warm seasons, though. This is sure to become a favorite dessert for your holiday tables.

The best of my Black and Puerto Rican cultures come together in one easy coconut pie recipe.

*This post was originally published in July 2019. The recipe is still the same, only the images are new and metric measurements added. 

What Is Coquito?

Coquito is a Puerto Rican creamy cocktail consisting of coconut milk, rum, and cinnamon. Coquito is commonly served during the holidays in Puerto Rico. However, I have made it my personal mission to incorporate its flavor into many other recipes. 

What Is A Coconut Cream Pie?

Old-fashioned coconut cream pie is a popular dessert of creamy coconut custard filling poured into a homemade flaky pie crust and topped with homemade whipped cream or a fluffy meringue topping. To be cream pies, they must be topped with whipped cream, not meringue. But that’s just the humble opinion of a 25-year pastry chef. 

There’s nothing wrong with the old-fashioned recipe, but I love the added rum and cinnamon in this coquito cream pie. 

What Is Coconut Rum Cream Pie Made Of?

Coconut rum cream pie contains granulated sugar, cornstarch, ground cinnamon, coconut milk, kosher salt, large eggs, large egg yolks, rum, vanilla extract, and unsalted butter. You will also need pie dough. I recommend using a portion of my Mealy Pie Dough recipe, but you can also use a frozen pie crust or store-bought pie dough. You also need heavy cream, rum or vanilla extract, and granulated sugar to make the whipped cream topping. If you prefer to make a meringue topping, save the egg whites from the yolks you separate for the coconut custard ingredients. 

I recommend using a 9-inch pie plate for this recipe, and you’ll also need an electric hand mixer to make the topping.

How Do I Avoid A Soggy Pie Crust?

Avoiding a soggy crust in your coconut cream pie begins with the kind of pie dough you use. Mealy pie dough is mixed to make it almost waterproof, which is why I recommend using it in this recipe. 

Blind-baking pie dough is another way to prevent a soggy coconut cream pie. The dough dries out as it bakes and prevents the wet custard from making it too wet before the custard has a chance to firm up.

Roll the pie dough out into a 12-inch circle and line your pie plate with it. Fold over the excess dough to create a crust, and use your fingers to flute it in a decorative pattern. Use the tines of a fork to pierce venting holes in the pie dough to keep it from puffing up as it bakes. 

Refrigerate the unbaked pie crust for at least 30 minutes to allow the butter in the dough time to firm up. This will ensure your pie crust holds the fluting as it bakes.

Before baking, weigh down your pie shell with ceramic pie weights, dried beans, or granulated sugar to keep the dough from puffing up. First, line the pie shell with parchment paper or aluminum foil, then pour your weights into the liner. 

Bake the pie dough for 15 minutes in a 425°F oven (220°C). Remove the pie plate from the oven after 15 minutes and carefully remove the liner with the weights still in it. Return the pie plate to the hot oven and bake the pie shell for 10 minutes or until golden brown. You can tent a piece of foil over the shell towards the latter part of the baking time to keep it from baking too dark. 

How Far Ahead Can I Bake The Pie Shell?

Remove the pie plate from the oven and let it cool completely at room temperature. Keep the oven on since you still have to toast the coconut flakes.

You can pre-bake a pie shell 3 months in advance, wrap it in plastic or foil, and freeze it. You can also bake it a day or two ahead, wrap the pie plate in plastic or foil, and store it at room temperature. 

Can I Replace The Sweetened Coconut Flakes With Unsweetened?

Vintage recipes for coconut custard pie used unsweetened coconut flakes. You can use freshly grated coconut flakes in this recipe, but it will make your coconut rum custard more oily and less sweet. To compensate for the lack of sweet coconut flakes, add 1/4 cup more sugar to the custard recipe.

How Do I Toast Coconut Flakes?

To remove the sulfur on the coconut added during manufacturing, you first need to toast the flakes.

Spread the coconut flakes into an even layer on a small sheetpan. Heat the coconut in the hot oven for 1 minute. Remove the pan from the oven and use a flat spatula or spoon to toss the coconut flakes around. Shake the pan to spread them back into an even layer, then return the pan to the oven.

Toast the coconut flakes like this in one-minute increments until the flakes are golden brown. Don’t toast them longer than 1 minute at 425°F (220°C), or they’ll likely burn.

Allow the coconut flakes to cool completely and remove 1/4 cup to use later. 

You can toast coconut flakes up to 3 months ahead. Store them in an airtight container in the pantry only after completely cool.

How Do I Make The Coconut Rum Custard Filling?

To make the coconut rum custard, stir the coconut milk, rum, and kosher salt in a medium saucepan. Heat the milk over medium heat until steam comes off of the surface.

Use a whisk to beat the large eggs and egg yolks together in a mixing bowl until runny. Next, sift the sugar, cornstarch, and ground cinnamon into the bowl with the eggs. Whisk the ingredients together until they resemble a loose pudding.

Temper the egg-sugar mixture with a cup of the hot mixture. Scoop the hot coconut milk from the saucepan and slowly drizzle it into the egg mixture while whisking constantly. Tempering eggs acclimates them to the hot liquid before they are added, which reduces the likelihood of curdling them. 

Reduce the temperature to medium-low heat. Return the tempered eggs to the pot on the stove top, slowly drizzling them while whisking constantly.

Why Is My Coconut Rum Custard Grainy?

The coconut rum custard will begin to thicken within 1 1/2 minutes. Whisk constantly, ensuring you scrape the pot’s sides while doing so.

Whisk in the unsalted butter and vanilla extract once the mixture holds a pattern from the whisk. After you add the butter, whisk vigorously to emulsify the custard. This ensures your coconut rum custard has a creamy texture.

Grainy coconut custard filling likely results from adding the eggs too fast, which curdled them. You can strain the custard before adding the toasted coconut flakes to remove some chunky bits. Pour the custard through a fine-mesh sieve into a clean bowl.  

Fold the larger quantity of toasted coconut flakes into the coconut rum custard. 

Allow the custard to cool for 10 minutes off the stove. 

Is Coconut Rum Cream Pie Served Hot Or Cold?

Another way to avoid a soggy crust in your coconut cream pie is to sprinkle half of the remaining toasted coconut flakes onto the pie shell before filling it. The coconut flakes are a barrier between the warm filling and the pie shell. Yet another way to avoid a soggy pie shell is to spread 1 tablespoon of room-temperature unsalted butter onto the baked pie shell. The fat creates a waterproof barrier between the coconut custard and the pie crust. 

Coconut cream pies are served cold, but the custard should be poured into the shell while still warm. This allows the still-fluid custard to mold into the pie shell and settle before it sets up. It also keeps the filling from separating from the pie dough once it is set up. 

Pour the warm coconut rum custard into the baked pie shell. Smooth out the surface of the custard and press a piece of plastic film onto it. This plastic keeps skin from forming on the custard as it cools. Place the pie into the refrigerator and allow it to cool completely. This usually takes 10 to 12 hours or overnight.

How Do I Top The Pie?

Top your coconut rum cream pie with homemade whipped cream. 

To make the whipped cream:

1. Put a metal or glass mixing bowl into a shallow dish of ice water. This chilled bowl helps the cream to whip faster and fluffier.
2. Add heavy cream, rum, vanilla, or coconut extract to the bowl. You can also do rum with a little vanilla extract.
3. Begin whipping the cream with the whisk attachment of an electric hand mixer at medium speed. Increase the speed to medium-high after 1 minute of whipping and sprinkle in the granulated sugar.  
4. Whip the cream for another 4 to 5 minutes or until it holds stiff peaks. 

Use an offset spatula to smooth the whipped cream on top of the pie. As mentioned, you can also top your coconut cream pie with a meringue topping. Use the instructions found in this post to whip your meringue. Be sure to toast the meringue after you top the pie, using a butane torch.

How Do I Serve Coconut Rum Cream Pie?

Garnish your coquito cream pie with the remaining toasted coconut and a sprinkle of ground cinnamon. 

Serve the coquito cream pie chilled. I dare you to serve it with a glass of coquito. If you’re scared, say you’re scared and serve it with a mug of café con leche or cold milk instead. 

How Do I Store The Pie?

Coconut rum cream pie must be refrigerated to maintain its freshness (and to keep you from getting sick). Keep cream pies refrigerated when you’re not enjoying them. Press a piece of wax paper or plastic wrap against any exposed custard to keep it from forming a skin. 

You can store coquito cream pie in the refrigerator for 3 days. 

Can I Freeze The Pie After Assembly?

You can freeze coconut cream pie before topping it with whipped cream. Fill the pie shell with the warm custard and cover it with plastic wrap. Allow it to cool in the fridge for 4 hours, or until it no longer feels warm, then wrap the pie plate in foil. Freeze the coquito cream pie for 2 months. Thaw the coconut cream pie in the refrigerator, then top it with the whipped cream before serving.

This easy coconut pie recipe is a little bit of heaven for coconut lovers and simultaneously gives you a taste of the islands. In the comments, let me know what you think of this Coconut Rum (Coquito) Cream Pie. Tell me if it will replace your old fashioned coconut pie recipe. Don’t forget to share this post with your world, too. Everyone deserves to know about the best coconut pie courtesy of Puerto Rico!

Coconut Rum (Coquito) Cream Pie

Marta Rivera at Sense & Edibility

5 from 24 votes

Coconut Rum (Coquito) Cream Pie has a flaky, homemade pie crust filled with a coconut, cinnamon, and rum custard, topped with fluffy whipped cream.

Begin the evening before you plan to serve it to allow for cooling. Prep time includes an overnight chilling period.

Servings: 10

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

chilling 10 hours hrs

Total Time 11 hours hrs

Equipment

• rolling pin
• 9-inch pie plate
• ceramic pie weights or dried beans
• electric hand mixer with a whip attachment

Ingredients

  

1x2x3x

• 1 pound portion (455 grams) mealy pie dough
• 2 cups (145 grams) sweetened coconut flakes separated

For the Coconut Rum Custard

• 3 1/3 cups (2 13.5 ounce cans or 800 milliliters) coconut milk (full-fat if using canned coconut milk)
• 2 tablespoons (15 milliliters) dark rum
• 1/2 teaspoon (3 grams) kosher salt
• 4 large egg yolks
• 2 large eggs
• 1 cup (200 grams) granulated sugar
• 1/2 cup (75 grams) cornstarch
• 3/4 teaspoon (1 gram) ground cinnamon
• 2 tablespoons (30 grams) unsalted butter sliced
• 1/2 teaspoon (2.5 milliliters) vanilla extract or coconut extract

For the Whipped Cream Topping

• 2 3/4 cups (660 milliliters) heavy cream
• 1 teaspoon (5 milliliters) rum extract or vanilla extract
• 1/4 cup (50 grams) granulated sugar

Optional Garnish

• ground cinnamon

Instructions 

Blind Bake the Pie Shell (May Be Done Up To 2 Days Ahead)

• Skip this step if you're using a store-bought pie shell. Follow the package instructions to fully bake the pie shell.
• Preheat an oven to 425°F (220°C).

  Roll the pie dough out into a 12-inch circle and line your pie plate with it.

  Fold over the excess dough to create a crust, and use your fingers to flute it in a decorative pattern.
• Use the tines of a fork to pierce venting holes in the pie dough to keep it from puffing up as it bakes. 

  Refrigerate the unbaked pie crust for at least 30 minutes to allow the butter in the dough time to firm up.

Bake, Then Cool the Pie Shell

• Line the pie shell with parchment paper or aluminum foil, then pour ceramic pie weights or dried beans into the liner. 

  Bake the pie dough for 15 minutes in the preheated oven.
• Remove the pie plate from the oven after 15 minutes and carefully remove the liner with the weights still in it.

  Return the pie plate to the hot oven and bake the pie shell for 10 minutes or until golden brown.

  You can tent a piece of foil over the shell towards the latter part of the baking time to keep it from baking too dark. 
• Remove the pie plate from the oven and let it cool completely at room temperature.

  Keep the oven on for toasting the coconut flakes.

Toast the Coconut Flakes (May Be Done 3 Months Ahead)

• Spread the coconut flakes into an even layer on a small sheetpan.

  Toast the coconut in the hot oven for 1 minute.
• Remove the pan from the oven and use a flat spatula or spoon to toss the coconut flakes around.

  Shake the pan to spread them back into an even layer, then return the pan to the oven.
• Toast the coconut flakes like this in one-minute increments until the flakes are golden brown.

  Don't toast them longer than 1 minute, or they'll likely burn.

  Allow the coconut flakes to cool completely and remove 1/4 cup. 

Make the Coconut Rum Custard Filling (Begin 10 Hours Before Serving)

• Stir the coconut milk, rum, and kosher salt in a medium saucepan.

  Bring the coconut milk up to steaming over medium heat.
• Use a whisk to beat the large eggs and egg yolks together in a mixing bowl until runny.

  Next, sift the sugar, cornstarch, and ground cinnamon into the bowl with the eggs and whisk the ingredients together until they resemble a loose pudding.
• Scoop the hot coconut milk from the saucepan and slowly drizzle it into the egg mixture while whisking constantly to temper the eggs.

  Reduce the stove's temperature to medium-low heat.
• Return the tempered eggs to the pot on the stove top, slowly drizzling them while whisking constantly.

  The coconut rum custard will begin to thicken within 1 1/2 minutes. Whisk constantly, ensuring you scrape the pot's sides while doing so.
• Whisk in the unsalted butter and vanilla extract once the mixture holds a pattern from the whisk. After you add the butter, whisk vigorously to emulsify the custard.

  Fold the larger quantity of toasted coconut flakes into the coconut rum custard. 

  Allow the custard to cool for 10 minutes off the stove. 
• Pour the warm coconut rum custard into the baked pie shell.

  Smooth out the surface of the custard and press a piece of plastic film onto it.

  Place the pie into the refrigerator and allow it to cool completely, usually 10 to 12 hours or overnight.

Make the Whipped Cream Topping

• Put a metal or glass mixing bowl into a shallow dish of ice water.

  Add heavy cream, rum or vanilla extract to the bowl and begin whipping the cream with the whisk attachment of an electric hand mixer at medium speed.
• Increase the speed to medium-high after 1 minute of whipping and sprinkle in the granulated sugar. 

   Whip the cream for another 4 to 5 minutes or until it holds stiff peaks. 

Top and Garnish the Coconut Rum Cream Pie

• Use an offset spatula to smooth the whipped cream on top of the pie.

  Garnish your coquito cream pie with the remaining toasted coconut and a sprinkle of ground cinnamon. 
• Serve the coquito cream pie chilled with a glass of coquito, a mug of café con leche, or cold milk. 

  Keep the pie refrigerated when you're not enjoying it.

Notes

Swaps and Substitutions:

• Replace the mealy pie dough with a frozen pie crust or store-bought pie dough.
• To make a lactose-free coconut rum pie replace the whipped cream with non-dairy whipped topping and the butter with plant-based butter or coconut oil. 
• To use freshly grated coconut flakes in this recipe add 1/4 cup more sugar to the custard recipe. Your coconut rum custard will be more oily and less sweet with fresh coconut.
• You can also top coconut cream pie with a meringue topping. Use the instructions found in this post to whip your meringue.
• Replace the homemade whipped cream with a store-bought canned whipped cream or non-dairy whipped topping found in the freezer aisle. 

Make-Ahead Options:

• Pre-bake the pie shell 3 months in advance, wrap it in plastic or foil, and freeze it. You can also bake it a day or two ahead, wrap the pie plate in plastic or foil, and store it at room temperature. 
• You can toast coconut flakes up to 6 months ahead. Store them in an airtight container in the pantry only after completely cool.

Tips and Techniques:

• Tempering eggs acclimates them to the hot liquid before they are added, which reduces the likelihood of curdling them. 
• Strain grainy custard before adding the toasted coconut flakes to remove some chunky bits. Pour the custard through a fine-mesh sieve into a clean bowl.  
• The coconut flakes are a barrier between the warm filling and the pie shell.
• Pouring the still-fluid custard into the pie shell while it's warm allows it to mold into the pie shell and settle before it sets up.
• Be sure to toast the meringue after you top the pie, using a butane torch. 
• Pressing plastic onto the warm custard keeps skin from forming as it cools.

Storage Instructions:

• Coconut rum cream pie must be refrigerated to maintain its freshness and prevent foodborne illness.
• Keep cream pies refrigerated when you're not enjoying them.
• Press a piece of wax paper or plastic wrap against any exposed custard to keep it from forming a skin.
• You can store coquito cream pie in the refrigerator for 3 days. 

Freezing Instructions:

• Freeze coconut cream pie before topping it with whipped cream:
  1. Fill the pie shell with the warm custard and cover it with plastic wrap.
  2. Allow it to cool in the fridge for 4 hours, or until it no longer feels warm, then wrap the pie plate in foil.
  3. Freeze the coquito cream pie for 2 months.
  4. Thaw the coconut cream pie in the refrigerator, then top it with the whipped cream before serving.

Nutrition

Calories: 1024kcalCarbohydrates: 92gProtein: 10gFat: 71gSaturated Fat: 49gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 191mgSodium: 463mgPotassium: 475mgFiber: 6gSugar: 49gVitamin A: 1184IUVitamin C: 1mgCalcium: 90mgIron: 5mg

Course Dessert

Cuisine African American, Puerto Rican/Hispanic, Soul Food, Southern

Keyword coconut, coquito, pie, rum

Tried this recipe?Mention @senseandedibility or tag #senseandedibility!