Say hello to the dessert that tastes like a beach vacation. This Lemon Sugar Coconut Cream Pie is a dreamy fusion of tangy lemon curd, sweet coconut cream, and a buttery golden crust, finished off with a kiss of lemon sugar on top. It’s light, creamy, and loaded with tropical flavor. Perfect for spring and summer gatherings, holidays, or any day that needs a little sunshine.

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Why You’ll Love This Pie

This isn’t your typical coconut cream pie. The lemon sugar gives it an unexpected citrusy sparkle that pairs perfectly with the creamy coconut filling. Here’s why you’ll keep coming back to this pie:

Tropical Meets Bright: The coconut and lemon balance each other with creaminess and zip.

Make-Ahead Friendly: Prep it in advance—it actually tastes better after chilling!

Crowd-Pleaser: Light, refreshing, and not overly sweet, so everyone wants another slice.

Gorgeous to Serve: That glossy top, fluffy cream, and golden crust? Picture perfect.

Ingredients in Lemon Sugar Coconut Cream Pie

Let’s break down what makes this pie so crave-worthy:

For the Crust

1 1/4 cups graham cracker crumbs (or crushed vanilla wafers)
1/4 cup shredded sweetened coconut
1/4 cup granulated sugar
6 tbsp melted butter

For the Coconut Cream Filling

1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 cup shredded sweetened coconut
1 tsp vanilla extract
2 tbsp unsalted butter

For the Lemon Layer

1/2 cup lemon curd (store-bought or homemade)

For the Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Lemon Sugar Garnish

Zest of 1 lemon
1 tbsp granulated sugar

Instructions

Step 1: Make the Crust
Preheat oven to 350°F (175°C). Combine graham crumbs, coconut, sugar, and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.

Step 2: Make the Coconut Cream
In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Whisk over medium heat until thickened. Temper egg yolks with a bit of hot mixture, then add yolks back to the pan. Cook 2 more minutes until very thick. Remove from heat and stir in butter, vanilla, and shredded coconut. Cool slightly, then pour into crust and chill.

Step 3: Add the Lemon Layer
Once the coconut filling has set (about 1 hour in the fridge), gently spread a layer of lemon curd over the top.

Step 4: Whip the Cream
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Dollop or pipe over the lemon curd layer.

Step 5: Make Lemon Sugar
Mix lemon zest with sugar using your fingers until it resembles wet sand. Sprinkle over the whipped cream topping for that citrus sparkle.

Step 6: Chill and Serve
Chill for at least 4 hours or overnight. Slice and serve cold.

Nutrition Facts

Preparation Time

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes

How to Serve Lemon Sugar Coconut Cream Pie

Chilled is key—this pie is best served straight from the fridge.

Garnish with toasted coconut or extra lemon zest for presentation.
Pair with a glass of iced tea or lemonade for the ultimate sunny treat.

Additional Tips

Make It Dairy-Free: Sub whole milk with almond or oat milk, and use dairy-free whipped topping.
Use Fresh Lemon Curd: Homemade lemon curd adds a punch of real citrus flavor.
Toast Your Coconut: Adds texture and boosts the coconut aroma.
Layer Carefully: Make sure the filling is set before adding the lemon curd to keep layers defined.

FAQ Section

Q1: Can I use a traditional pie crust instead of graham cracker?
A1: Yes! A blind-baked shortbread or traditional crust works beautifully.

Q2: Is it okay to use canned whipped cream?
A2: It’ll work in a pinch, but homemade whipped cream is fluffier and more stable.

Q3: How long does it keep?
A3: Up to 4 days in the fridge. Best texture is within the first 2 days.

Q4: Can I make this pie ahead of time?
A4: Yes! In fact, it’s better after a night in the fridge.

Q5: Can I freeze it?
A5: You can freeze the crust and coconut filling—but wait to add the lemon curd and whipped cream until serving.

Q6: What can I use instead of lemon curd?
A6: Try lime curd, passionfruit curd, or even a thin layer of citrus jam.

Q7: Can I make it less sweet?
A7: Reduce the sugar in the filling by 1–2 tablespoons. The lemon balances the sweetness too.

Q8: What if I don’t have coconut milk?
A8: Use all whole milk and add 1/2 tsp coconut extract for flavor.

Q9: Can I toast the crust for extra texture?
A9: Definitely—baking it longer (12–14 minutes) gives a crispier bite.

Q10: Is this pie gluten-free?
A10: Use gluten-free graham crackers for the crust to make it completely gluten-free.

Conclusion

Bright, creamy, and topped with a little zesty magic—Lemon Sugar Coconut Cream Pie is pure sunshine in every slice. Whether you’re celebrating something special or just craving a light, luscious dessert, this pie delivers. Bookmark it, pin it, make it—this one’s going to be a repeat favorite.

Lemon Sugar Coconut Cream Pie

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Author: Maria
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baked, Chilled
Cuisine: American

Print Recipe

Description

Indulge in this decadent Lemon Sugar Coconut Cream Pie with a crunchy coconut crust, creamy coconut filling, and a tangy lemon-sugar whipped cream topping. Perfect for any special occasion or as a sweet treat! #CoconutCreamPie #LemonPie #DessertRecipes #PieRecipes #SummerDesserts #CoconutDessert #WhippedCream #PieLovers #SweetTreats #HomemadeDesserts #EasyDessertRecipe

Instructions

Preheat the oven to 375°F. Grease an 8 or 9-inch tart pan with a removable bottom or use a standard pie plate.
Crust: In a food processor, pulse the coconut into semi-fine crumbs. Add the flour, Domino® Golden Sugar, and butter. Pulse until the mix clumps together into pea-size balls. Gradually add 3 tablespoons of cold water, 1 tablespoon at a time, until the dough comes together. Press the dough into the prepared pie plate. Bake for 12-14 minutes until golden.
Filling: In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add ½ cup Domino® Golden Sugar, coconut milk, and salt. Over medium-high heat, bring the mixture to a boil, stirring continuously until thick and creamy, about 8-10 minutes. Remove from heat, then stir in vanilla, butter, and shredded coconut. Pour into the baked crust. Cover and chill for 3 hours or up to 4 days.
Whipped Cream: Whip the heavy cream until soft peaks form. Combine lemon zest with 1 tablespoon Domino® Golden Sugar. Top the pie with the whipped cream, sprinkle with lemon sugar, and toasted coconut. Slice and serve!

Notes

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Nutrition

Serving Size: 1 slice
Calories: 711 kcal
Sugar: 27g
Sodium: 210mg
Fat: 50g
Saturated Fat: 30g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 3g
Protein: 7g
Cholesterol: 170mg