Coconut Rum (Coquito) Cream Pie Recipe

Get ready to impress your family and friends with a no-bake Coconut Rum (Coquito) Cream Pie that brings together the creamy richness of coconut, a touch of rum, and all the flavors of traditional coquito. Perfect for holiday gatherings, this Puerto Rican dessert is a tropical twist on classic cream pies.

If you are searching for festive pie recipes or want to elevate your holiday dessert table, this coquito-inspired pie will quickly become a favorite. It's a crowd-pleaser with its luscious coconut custard filling and fluffy whipped topping, making it the perfect treat for any special occasion.

What is Coquito Cream Pie

Coquito Cream Pie is a delicious dessert inspired by the traditional Puerto Rican holiday drink, coquito. It combines the rich flavors of coconut milk, cinnamon, nutmeg, and a hint of rum, all brought together in a smooth and creamy custard filling.

This pie is topped with fluffy whipped cream and toasted coconut flakes, creating the perfect balance of tropical flavors and holiday warmth. Ideal for festive gatherings, it adds a fun twist to classic cream pies with its coquito-inspired ingredients.

Try these recipes:

• Coquito Recipe With No Eggs (Puerto Rican Christmas Drink) [Video]
• Coquito Cheesecake Recipe

Ingredients needed:

Graham cracker crumbs — These form the base of the pie’s crust, giving it a sweet, crunchy texture. Make sure to crush the graham crackers finely for an even, smooth crust that holds together well.

Macadamia nuts — Finely processed macadamia nuts are added to the crust for a rich, buttery flavor. If macadamia nuts aren't available, you can substitute with almonds or pecans. Make sure to grind them finely so the crust holds together.

Melted butter — This helps bind the crust ingredients together, so the crust sticks and doesn’t fall apart. Be sure to use unsalted butter to avoid adding extra salt to the pie.

Sweetened coconut flakes — These are toasted and mixed into the filling to add texture and flavor. Toasting enhances the coconut’s sweetness, but be careful—they brown quickly! Keep an eye on them in the oven to avoid burning.

Coconut Custard:

Full-fat coconut milk — This is the main ingredient in the coconut custard, providing a creamy texture and rich coconut flavor. Make sure to use full-fat coconut milk for the best results, as light versions won't create the same smooth consistency.

Ground cinnamon — A pinch of cinnamon adds a warm, cozy spice to the custard. It pairs perfectly with the coconut and rum flavors, giving the pie a festive holiday touch.

Nutmeg — This spice adds extra warmth and depth to the flavor. Just a small amount is needed, so measure carefully to avoid overpowering the other flavors.

Kosher salt — Salt helps balance the sweetness of the pie. Use kosher salt, as it’s less salty than regular table salt and works better in baked goods.

Eggs — Whole eggs are used to help thicken the custard and give it a smooth, creamy texture. Make sure your eggs are at room temperature before starting, as this helps them mix more evenly with the other ingredients.

Egg yolks — These add extra richness to the custard and help it set properly. Use only the yolks, and whisk them well with the other ingredients to ensure a smooth consistency.

Cornstarch — This acts as a thickening agent for the custard. Be sure to mix it well with the eggs to avoid clumping, which ensures the custard will set properly once cooked.

Granulated sugar — Adds the right amount of sweetness to both the crust and the custard. Make sure to divide it as the recipe calls for, using part in the custard and part to sweeten the whipped topping.

Unsalted butter — Stirred into the custard after cooking, it adds a silky, smooth finish. Be sure to use unsalted butter so the pie’s flavor isn’t overly salty.

Rum extract — Adds a classic coquito flavor without alcohol, making this a family-friendly dessert. You can substitute with a small amount of real rum if preferred, but this will change the flavor slightly.

Vanilla extract (optional) — This optional ingredient enhances the custard’s flavor by adding an extra layer of sweetness. If you have it on hand, it’s a great addition.

For Garnish:

Heavy whipping cream — Used to make the whipped topping. Whip the cream until stiff peaks form to get a light, airy texture that balances the richness of the custard.

Powdered sugar — This is used to sweeten the whipped cream. Be sure to sift it before adding to the cream to avoid lumps.

Coconut extract — This adds more coconut flavor to the whipped cream, complementing the filling. A little goes a long way, so use it sparingly.

Toasted coconut flakes — These are sprinkled on top of the pie for a crunchy garnish. Toast the coconut carefully in the oven, stirring frequently to avoid burning. They add both flavor and a beautiful finishing touch.

How to make a Coconut Rum Pie

For the Crust:

1. In a medium bowl, mix together 2 cups of graham cracker crumbs, 1/3 cup finely processed macadamia nuts, 6 tablespoons of melted butter, and 1 teaspoon of coconut extract. Stir until the mixture resembles wet sand.
   
2. Press the mixture into the bottom and sides of a 9-inch pie dish, making sure the crust is even. Chill in the refrigerator for 30 minutes to set.

For the Toasted Coconut Flakes:

3. Preheat your oven to 425°F. Spread 2 cups of sweetened coconut flakes evenly on a baking sheet.
4. Bake for 2 minutes, stir, and continue toasting in 2-minute intervals until golden brown. Watch closely to avoid burning. Once done, set aside to cool completely.

For the Coconut Custard Filling:

5. In a medium saucepan, combine 2 cans (13.5 oz each) of full-fat coconut milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon kosher salt, and 1/2 cup of granulated sugar. Heat over medium heat until the mixture simmers, stirring occasionally.
6. While the coconut milk mixture heats, whisk together 2 large eggs, 5 egg yolks, 1/2 cup of cornstarch, and the remaining 1/2 cup of granulated sugar in a large mixing bowl until smooth.
7. Slowly drizzle about 1 cup of the hot coconut milk mixture into the egg mixture while whisking constantly to temper the eggs (this prevents them from scrambling).
   
8. Pour the egg mixture back into the saucepan with the remaining coconut milk mixture and cook over medium-low heat, stirring constantly, until the custard thickens (about 4-5 minutes). The custard should hold its shape when coating the back of a spoon.
9. Remove the saucepan from heat. Stir in 4 tablespoons of unsalted butter (sliced), 2 teaspoons of rum extract, and 1 teaspoon vanilla extract (optional). Once the butter melts, stir in 1 3/4 cups of the toasted coconut flakes.

To Assemble the Pie:

10. Pour the prepared coconut custard into the chilled pie crust. Smooth the top with a spatula.
11. Cover the pie with plastic wrap, making sure the wrap touches the custard's surface to prevent a skin from forming. Refrigerate for 4-8 hours or until the pie is thoroughly chilled and set.

For the Whipped Topping:

12. In a large mixing bowl, beat 4 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of coconut extract until stiff peaks form (about 3-5 minutes).

Garnish and Serve:

13. Spread the whipped cream evenly over the chilled pie. Sprinkle the remaining toasted coconut flakes on top for garnish.
14. Keep the pie refrigerated until ready to serve.

Tips for Making Coquito Pie

• Use full-fat coconut milk — For the creamiest custard, make sure to use full-fat coconut milk. Light coconut milk won't give you the same rich, velvety texture that makes this pie stand out.
• Chill the crust properly — After pressing the graham cracker crust into the pie dish, it’s essential to chill it for at least 30 minutes. This helps the crust firm up and hold its shape when you pour in the filling.
• Temper the eggs carefully — When adding the hot coconut milk to the egg mixture, do it slowly while whisking constantly. This process, known as tempering, prevents the eggs from scrambling and ensures a smooth custard.
• Watch the coconut flakes closely while toasting — Coconut flakes can burn quickly, so keep a close eye on them while toasting. Stir frequently and remove them from the oven as soon as they turn golden brown.
• Let the custard thicken properly — Make sure the custard thickens enough to coat the back of a spoon before taking it off the heat. This ensures it sets perfectly in the pie crust and holds its shape when sliced.
• Cool the custard completely — Before adding the whipped cream topping, ensure the custard is fully chilled and set. Refrigerating the pie for 4-8 hours (or overnight) will give the best results.
• Make whipped cream just before serving — For the lightest, fluffiest topping, whip the cream just before you're ready to serve the pie. If you whip it too far ahead of time, it may deflate or separate.
• Adjust rum flavor — If you prefer a stronger rum flavor, feel free to add more rum extract or even a small amount of actual rum. Just be careful not to add too much liquid, as it could affect the consistency of the custard.
• Customize with extra toppings — While toasted coconut flakes are a classic garnish, you can also add a drizzle of caramel, chocolate shavings, or even a sprinkle of cinnamon for extra flavor and presentation.
• Serve chilled — Coconut Rum (Coquito) Cream Pie is best served cold. Keep the pie in the refrigerator until just before serving to maintain the custard’s structure and the freshness of the whipped cream.

These tips will help ensure that your Coconut Rum (Coquito) Cream Pie turns out perfectly, even if it's your first time making it!

Frequently Asked Questions (FAQs)

Can I make this pie ahead of time?

Yes! It’s actually best to make the coquit cream pie ahead of time since it needs at least 4-8 hours to chill and set. You can even make it the day before. Just be sure to add the whipped cream topping right before serving for the freshest result.

Can I use light coconut milk instead of full-fat?

It’s best to stick with full-fat coconut milk. Light coconut milk won’t give the custard the rich, creamy texture that makes this pie so special.

Can I substitute the rum extract with real rum?

Yes, you can use real rum instead of rum extract. Start with 1-2 tablespoons of rum, but avoid adding too much, as extra liquid can affect the custard’s texture.

How do I keep my eggs from scrambling when making the custard?

To prevent the eggs from scrambling, you need to temper them by slowly adding a small amount of the hot coconut milk into the eggs while whisking constantly. This will warm the eggs gradually without cooking them.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon. If you run your finger through the custard on the spoon, the line should hold without the custard running back together.

Can I use a store-bought crust?

Yes, you can use a store-bought graham cracker crust for convenience. However, making the crust from scratch adds extra flavor with the macadamia nuts and coconut extract.

What’s the best way to store this pie?

Keep the pie covered and refrigerated. It will stay fresh for up to 3-4 days, but it's best to eat it within the first two days to enjoy the best flavor and texture.

Can I freeze this Coquito Cream pie?

Freezing isn’t recommended. The custard and whipped cream might lose their texture once thawed, which could affect the overall consistency.

What should I do if my whipped cream is too soft?

If your whipped cream isn’t reaching stiff peaks, it might need more whipping time. Be sure the cream is cold before starting, as this helps it whip faster. You can also chill the bowl and whisk for 10-15 minutes before whipping.

Can I make the pie without nuts in the crust?

Yes, you can leave out the macadamia nuts if you have a nut allergy or prefer a nut-free crust. The pie will still taste great, though the nuts do add a richer flavor to the crust.

This Puerto Rican-inspired Coquito Cream Pie is a delicious way to bring the tropical flavors of coquito to your holiday table. With its creamy coconut custard, buttery graham cracker crust, and a hint of rum, it's the perfect dessert for Christmas or any special gathering.

Whether you're looking to celebrate Puerto Rican traditions or simply want to try something new, this festive pie is sure to impress family and friends.

We’d love to hear how it turns out for you! Be sure to leave a review and let us know your thoughts. Don’t forget to print the recipe card below, so you can easily make this coquito-inspired pie again for your next celebration.