Coconut Tapioca Pie

Total Time
Prep 25 mins
Cook 30 mins

This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.

Ingredients Nutrition


  1. In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
  2. Mix thoroughly and let rest 5 minutes.
  3. Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
  4. Pour onto a plate to cool.
  5. Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
  6. Remove from heat and mix in vanilla and coconut extracts.
  7. Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
  8. Whip cream in a medium bowl until stiff.
  9. Carefully fold filling into whipped cream until mixed.
  10. Spoon into pie shell and sprinkle edges with toasted coconut.
  11. Cover and refrigerate 30 minutes, then serve.


Most Helpful

Very good easy-to-make pie that we all enjoyed. I also liked the detailed directions in this recipe and I will be able to use some of the cooking hints in future recipes.

ellie_ July 14, 2003

A really, really good cream pie. The tapioca was a good thickening agent for the cream, and the kids loved eating the little 'eyes'. A hit here.

evelyn/athens June 23, 2011

Nice little pie. We enjoyed the mixture of flavors. Made for ZWT7.

BakinBaby June 21, 2011

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