This holiday season, ditch the pumpkin pie in favor of something a little different – coquito cream pie (eggnog cream pie)! Coquito is made into a decadent, creamy pie that is sure to become a new favorite. The best part? It can be made early, so you can relax and enjoy your holiday party.
Coquito Cream Pie
Coquito or coconut rum cream pie is the perfect holiday dessert! It’s made with a coconut custard filling and topped with whipped cream and toasted coconut flakes. The pie crust is made from scratch using a flaky, buttery dough.
The ingredients for making a coquito cream pie are listed below. Please scroll down to view our printable recipe card, which includes detailed steps and measurements.
- Graham crackers crumbs
- Macadamia nuts: Finely processed
- Melted butter
- Sweetened coconut flakes
- Full-fat coconut milk
- Ground cinnamon
- Kosher salt
- Eggs: Room temperature
- Egg yolks: Room temperature
- Granulated sugar: Divided
- Unsalted butter: Sliced
- Rum extract
- Vanilla extract: Optional
- Heavy whipping cream
- Powdered sugar
- Coconut extract
- Toasted coconut flakes
How to make a coquito cream pie from scratch?
- Mix the ingredients: To make the crust, in a medium bowl, mix the butter with graham cracker crumbs, nuts, and coconut extract. Then press the mixture into a 9-inch pie dish and chill for 30 minutes.
- Toast the coconut flakes: Preheat the oven to 425°F. After that, spread the coconut flakes in an even layer on a rimmed baking sheet and toast it for 2 minutes. Stir and repeat until it becomes golden brown but be careful not to burn it. When done, allow the coconut flakes to cool completely on the baking sheet.
- Simmer the mixture: For the filling, combine in a saucepan the coconut milk, 1/2 cup of sugar, cinnamon, nutmeg, and salt together, and bring the mixture to a simmer over medium heat.
- Whisk the eggs: Meanwhile, in a large bowl, whisk the whole eggs and egg yolks together until smooth. Then sift the rest of the granulated sugar and the cornstarch into the bowl with the whisked eggs. Stir them together until smooth.
- Drizzle milk: Once the milk comes to a simmer, slowly drizzle a cup of the hot milk into the egg mixture while whisking constantly and rapidly to combine. Then, after all the hot milk has been whisked into the eggs, transfer the mixture back into the saucepan.
- Cook the mixture: Cook over medium-low heat until it thickens, for about 4-5 minutes. When coating the surface of a rubber spatula, the custard should hold its shape.
- Stir in the other ingredients: Remove the saucepan from the stove and stir in the unsalted butter, rum, and vanilla extracts. Stir 1 3/4 cups of the toasted coconut flakes into the custard. Next, pour the custard into the prepared pie crust and smooth the top with a rubber spatula. Refrigerate it for 4-8 hours, or until it’s completely chilled.
- Beat, spread and refrigerate: Lastly, for the garnish, beat cream, sugar, and coconut extract until stiff peaks form. Then spread the whipped cream over the custard and garnish the pie with the remaining toasted coconut. Keep it refrigerated until it’s ready to serve.
How to serve:
Coquito cream pie is a delicious dessert that can be enjoyed with various foods. Here are some great options to enjoy with your coquito cream pie:
- Coffee: Pair coquito cream pie with a cup of hot coffee for a classic dessert combination. The rich flavors of the coffee will perfectly complement the pie’s sweetness.
- Wine: If you’re looking for something a little bit different, try pairing coquito cream pie with a glass of red wine. The fruity flavors of the wine will bring out the flavor of the coconut in the pie.
- Fresh fruits: For a lighter option, top your coquito cream pie with fresh fruits like strawberries, raspberries, or blueberries. The fruits’ acidity will balance the pie’s sweetness and make a refreshing dessert.
Frequently asked questions
What is Puerto Rican Coquito cream pie made of?
Puerto Rican coquito cream pie is made of rum, condensed milk, evaporated milk, coconut cream, egg yolks, spices, and vanilla extract. The filling is thick and creamy, and the pie crust is flaky and buttery. This rich and decadent dessert is perfect for any occasion.
Do you put evaporated milk in Coquito?
Ultimately, it comes down to personal preference. If you like your Coquito on the richer side, go ahead and add in some evaporated milk. If you prefer it lighter, stick to just condensed and coconut milk. No matter what, enjoy your delicious Coquito this holiday season!
How long should Coquito cream pie sit before serving?
According to the experts, the pie should be refrigerated for at least four hours before serving. This allows the flavors to meld together and the filling to set. So, if you want to enjoy a coquito cream pie on Christmas Day, make it the night before!
Can you freeze coconut cream pie?
You can freeze coconut cream pie, and it will still taste delicious. When freezing this type of pie, you must keep a few things in mind.
- Make sure the pie is completely cooled before placing it in the freezer.
- Wrap the pie tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Thaw the pie in the refrigerator for 24 hours before serving.
If you follow these simple tips, you’ll be able to enjoy a delicious coconut cream pie any time of year.
How to store leftovers:
Leftover coquito cream pie can be stored in the refrigerator for up to four days. To store, cover the pie with plastic wrap or aluminum foil. Be sure to tightly seal the wrap or foil, so the pie doesn’t dry. When ready to eat, remove the wrap or foil and enjoy!
Here are some tips to make the perfect coquito cream pie:
- Use a store-bought graham cracker crust to save time making your own crust.
- Be sure to use full-fat coconut milk for the creamiest texture possible.
- Use a hand mixer to combine all the ingredients for the filling – this will ensure that everything is evenly mixed and there are no lumps in the finished product.
- Top with freshly grated nutmeg and serve chilled for best results.
- 2 cups graham crackers crumbs
- 1/3 cup finely processed macadamia nuts
- 6 tablespoons melted butter
- 2 cups sweetened coconut flakes
- 2 13.5 ounces cans full-fat coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 5 large egg yolks, room temperature
- 1/2 cup cornstarch
- 1 cup granulated sugar, divided
- 4 tablespoons unsalted butter, sliced
- 2 teaspoons rum extract
- 1 teaspoon vanilla extract, optional
- 4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
- Toasted coconut flakes
- To make the crust, mix the butter with graham cracker crumbs, nuts, and coconut extract in a medium bowl.
- Press the mixture into a 9-inch pie dish and chill for 30 minutes.
- Preheat the oven to 425°F.
- Spread the coconut flakes in an even layer on a rimmed baking sheet and toast for 2 minutes. Stir and repeat until golden brown, be careful not to burn it.
- Allow the coconut flakes to cool completely on the baking sheet.
- In a saucepan, combine the coconut milk, 1/2 cup of sugar, cinnamon, nutmeg, and salt together, and bring the mixture to a simmer over medium heat.
- Meanwhile, whisk the whole eggs and egg yolks together in a large bowl until smooth.
- Sift the rest of the granulated sugar and the cornstarch into the bowl with the whisked eggs. Stir together until smooth.
- Once the milk comes to a simmer, slowly drizzle a cup of the hot milk into the egg mixture while whisking constantly and rapidly to combine.
- After the hot milk has been whisked into the eggs, transfer the mixture back into the saucepan.
- Cook over medium-low heat until it thickens, for about 4-5 minutes. When coating the surface of a rubber spatula, the custard should hold its shape.
- Remove the saucepan from the stove and stir in the unsalted butter, rum, and vanilla extracts.
- Stir 1 3/4 cups of the toasted coconut flakes into the custard.
- Pour the custard into the prepared pie crust and smooth the top with a rubber spatula.
- Refrigerate for 4-8 hours or until thoroughly chilled.
- Beat cream, sugar, and coconut extract until stiff peaks form.
- Spread the whipped cream over the custard and garnish the pie with the remaining toasted coconut.
- Keep refrigerated until ready to serve.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1043Total Fat: 78gSaturated Fat: 48gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 358mgSodium: 394mgCarbohydrates: 77gFiber: 5gSugar: 53gProtein: 12g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.