Mango Coconut Cream Pie

This mango coconut cream pie is a cool, creamy dessert with bright tropical flavour and a soft, silky texture. The buttery biscuit base contrasts beautifully with the smooth coconut filling and fresh mango topping. It is an easy, no-fuss recipe that looks impressive without being complicated. Total time is about 45 minutes plus chilling.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 120g unsalted butter, melted

For the coconut cream filling

• 400ml full-fat coconut milk
• 250ml double cream
• 100g caster sugar
• 3 large egg yolks
• 3 tbsp cornflour
• 1 tsp vanilla extract
• Pinch of fine sea salt

For the mango topping

• 2 large ripe mangoes, peeled and sliced
• 1 tbsp lime juice
• 1 tbsp icing sugar

To finish

• Toasted coconut flakes
• Extra whipped cream, optional

How to Make Mango Coconut Cream Pie

• Prepare the tin: Lightly grease a 23cm loose-based tart tin. Line the base with baking parchment to make removal easy later.
• Make the biscuit base: Crush the digestive biscuits to fine crumbs. Stir in the melted butter until evenly combined. Press firmly into the base and sides of the tin, then chill in the fridge for 20 minutes to set.
• Mix the filling: In a saucepan, whisk together the coconut milk, double cream, sugar, egg yolks, cornflour, vanilla, and salt until smooth.
• Cook the cream: Place the pan over medium heat and cook, whisking constantly, until thickened and glossy. This takes about 5 to 7 minutes. Remove from the heat once it holds its shape.
• Fill the base: Pour the hot coconut cream into the chilled biscuit base. Smooth the surface and allow it to cool slightly at room temperature.
• Chill: Transfer the pie to the fridge and chill for at least 4 hours, or until fully set and cold.
• Prepare the mango: Toss the mango slices with lime juice and icing sugar just before serving to keep them fresh and vibrant.
• Assemble: Arrange the mango neatly over the pie. Finish with toasted coconut flakes and a little whipped cream if you like.

Tips for Best Results

How do I stop the filling from going lumpy?

Whisk continuously while cooking and keep the heat moderate. Slow, steady heat gives the smoothest result.

What if my filling feels too loose?

It will continue to firm up as it chills. Make sure it has thickened properly on the hob before pouring it into the base.

Can I prepare this a day ahead?

Yes. This pie sets beautifully overnight and is often better the next day once fully chilled.

Serving Suggestions

• Serve chilled with extra whipped cream
• Add passion fruit pulp for a sharper finish
• Pair with fresh berries for contrast

Storage

Room temperature

This pie should not be kept at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it well sealed to prevent it absorbing fridge smells.

Freezing

Freezing is not recommended as the cream filling can lose its smooth texture once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 28g
• Saturated fat: 18g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs