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Introduction
Coconut Cream Pie with Raspberries is a soft, creamy, and sweet dessert that feels both light and rich at the same time. It has a buttery crust at the bottom, a smooth coconut cream filling in the middle, and fresh raspberries on top. The coconut gives a tropical flavor that is warm and comforting. The raspberries add a fresh and slightly sour taste that balances the sweetness. When you take one bite, you taste creaminess, fruit, and crunch all together. This recipe is simple enough for beginners but looks beautiful when served.
People love this coconut cream pie with raspberries because it feels special but not too heavy. The creamy texture melts in your mouth, while the raspberries give a bright and fresh flavor. Many people enjoy the mix of sweet coconut and juicy berries. It is a dessert that looks impressive at family dinners or small parties. Even kids enjoy it because it is soft and sweet. Adults love it because it feels homemade and comforting. It is a dessert that makes everyone smile at the table.
This recipe is perfect when you want to celebrate something or simply enjoy a sweet moment. It is great for birthdays, holidays, or weekend treats. Some people make it during warm weather because the coconut and raspberries feel fresh and light. Others make it when they want something creamy but not too heavy. It can also be a good choice when you want to share love through food. The taste brings comfort and joy, and it is worth every bite.
Ingredients You Will Need
For the crust
All purpose flour 1 and 1 half cups
Cold butter 100 grams cut into small pieces
Sugar 2 tablespoons
Salt half teaspoon
Cold water 4 tablespoons
For the coconut cream filling
Milk 2 cups
Coconut milk 1 cup
Sugar 3 quarters cup
Egg yolks 4 large
Cornstarch 4 tablespoons
Salt quarter teaspoon
Vanilla extract 1 teaspoon
Shredded coconut 1 cup
For the topping
Fresh raspberries 1 and 1 half cups
Heavy cream 1 cup
Powdered sugar 2 tablespoons
Extra shredded coconut 2 tablespoons for garnish
Step by Step Method
First prepare the crust. Take a large bowl and add flour, sugar, and salt. Mix them together using a spoon. Add the cold butter pieces into the flour. Use your fingers to rub the butter into the flour until it looks like small crumbs. Work gently and do not let the butter melt.
Add cold water slowly, one tablespoon at a time. Mix until the dough starts to come together. Do not over mix. Shape the dough into a flat round disc. Wrap it in plastic and place it in the fridge for at least thirty minutes. This helps the crust stay firm.
After chilling, take the dough out of the fridge. Roll it on a floured surface into a round shape that fits your pie pan. Place the dough into the pie pan and press gently into the edges. Trim any extra dough from the sides.
Use a fork to poke small holes at the bottom of the crust. This prevents bubbles during baking. Bake in a preheated oven at 180 degrees Celsius for about fifteen to twenty minutes until golden brown. Let the crust cool completely.
Now prepare the coconut cream filling. In a medium pot, mix milk and coconut milk. Heat gently on medium heat until warm but not boiling.
In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour some warm milk into the egg mixture while whisking. This step warms the eggs gently so they do not cook too fast.
Pour the egg mixture back into the pot with the rest of the milk. Cook on medium heat while stirring constantly. The mixture will start to thicken after a few minutes. Keep stirring so it does not burn.
Once thick and creamy, remove from heat. Add vanilla extract and shredded coconut. Mix well. Let the filling cool slightly for ten minutes.
Pour the warm coconut cream filling into the cooled crust. Spread it evenly with a spoon. Cover with plastic wrap and place in the fridge for at least four hours or until fully set.
When the pie is set, prepare the topping. In a bowl, add heavy cream and powdered sugar. Whip using a hand mixer until soft peaks form. Spread or pipe the whipped cream on top of the pie.
Place fresh raspberries over the whipped cream. Sprinkle extra shredded coconut on top for decoration. Slice carefully and serve chilled.
Why This Recipe Is Special
This coconut cream pie with raspberries is special because it combines creamy texture with fresh fruit flavor. The coconut filling is smooth and rich, but the raspberries add freshness and brightness. This balance makes it enjoyable for many people.
Coconut contains healthy fats that can give energy. Raspberries are rich in fiber and vitamins. When you make this dessert at home, you control the sugar and ingredients. This makes it better than store bought desserts.
The pie also looks beautiful when sliced. The white cream and red raspberries create a lovely color contrast. It feels like a bakery dessert but is made with simple ingredients. The taste is sweet but not too heavy, which makes it perfect after a meal.
Extra Tips for Better Taste
Toast the shredded coconut before adding it on top for a deeper flavor.
Use very cold cream when whipping to get better texture.
Chill the pie overnight for even better flavor.
Add a little lemon zest to the filling for extra freshness.
Place raspberries just before serving to keep them fresh and bright.
If you like more coconut flavor, add a few drops of coconut extract.
Final Thoughts
Coconut Cream Pie with Raspberries is a dessert that brings joy and comfort. It is creamy, fruity, and full of flavor. The steps are simple enough for beginners, and the result looks impressive. Whether you are making it for family, friends, or just for yourself, this pie will not disappoint. It is a sweet treat that feels special and homemade. Once you try it, you may want to make it again for every celebration.
Nutrition Details
Below is an estimated nutrition table for the whole recipe and per serving. This pie makes about eight servings.
Nutrition for full recipe
Calories about 3200
Protein about 45 grams
Carbohydrates about 380 grams
Fat about 170 grams
Nutrition per serving
Calories about 400
Protein about 6 grams
Carbohydrates about 48 grams
Fat about 21 grams
Values are estimates and may change based on exact ingredients used.