Optional additions and variations
Pineapple coconut pie
Stir ½ cup well-drained crushed pineapple into the batter with the coconut. Drain it very well or the pie can get too soft.
Coconut cream version
Replace ½ cup of the milk with ½ cup half-and-half for a richer custard. You can also add 2 tablespoons of cream cheese (softened) whisked into the batter for a slightly thicker, creamier center.
Chocolate chip coconut pie
Add ½ cup mini chocolate chips. Mini chips work best because they distribute evenly and don’t sink as much.
Lime coconut pie
Add 1 teaspoon lime zest and 1 tablespoon lime juice. The lime lifts the coconut flavor and makes the pie taste a little lighter.
Gluten-free option
Use a gluten-free baking mix that’s meant to replace Bisquick-style baking mix. If you’re using a flour + baking powder swap, use a gluten-free all-purpose blend and add the baking powder as written.
Dairy-free option
Use unsweetened almond milk or oat milk and replace the butter with melted coconut oil. The flavor is fantastic. The texture will be slightly different, but still sliceable and delicious.
Serving ideas
This pie is great all on its own, chilled straight from the fridge. But if you want to make it feel extra special, these toppings work beautifully:
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whipped topping or whipped cream
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toasted coconut
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a dusting of powdered sugar
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fresh berries on the side
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a drizzle of caramel sauce (light drizzle, not a flood)
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If you’re serving it for a holiday or a potluck, toasted coconut on top makes it look polished without any effort.
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