Coconut cream is a thick, creamy product made from the flesh of mature coconuts. It is richer and thicker than coconut milk and is often used in desserts, cocktails, and savory dishes. The high fat content makes it perfect for creating creamy textures in recipes.

For the Pie Crust:
1 unbaked flaky pie crust
For the Coconut Filling:
4 large egg yolks
1/4 cup cornstarch
1 (14-ounce) can full-fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Optional: 1/2 teaspoon coconut extract
For the Whipped Cream:
1 and 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar
3/4 teaspoon vanilla extract

Prepare the Pie Crust: Blind bake your pie crust according to your preferred method until golden brown. Allow it to cool completely.

Make the Coconut Filling: In a saucepan, combine coconut milk, half-and-half, sugar, and salt. Bring to a boil. In a separate bowl, whisk together egg yolks and cornstarch. Slowly temper the egg mixture with some of the hot coconut mixture, then return it all to the saucepan. Cook until thickened, then remove from heat and stir in shredded coconut, butter, and extracts.

Assemble the Pie: Pour the warm filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 3 hours until set.

Prepare the Whipped Cream: Whip the heavy cream with sugar and vanilla until medium peaks form. Spread or pipe over the chilled pie and garnish with additional coconut.

Serve and Enjoy! This pie is perfect for any occasion and can be made ahead of time.

Use full-fat canned coconut milk for the best flavor and texture.
Make sure to chill the pie thoroughly to ensure it sets properly.

For the Cake:
1 box of cake mix (vanilla or coconut flavor)
1/2 cup butter, melted
1 cup milk
For the Topping:
1 cup cream of coconut
1 can sweetened condensed milk
1 tub of Cool Whip
Sweetened shredded coconut for garnish

Prepare the Cake: Follow the instructions on the cake mix box, substituting butter and milk for water and oil. Bake and allow to cool.

Soak the Cake: Poke holes in the top of the cooled cake with a fork. Mix cream of coconut and sweetened condensed milk, then pour over the cake, allowing it to soak in.

Add Topping: Spread a layer of Cool Whip over the top of the cake and sprinkle with sweetened shredded coconut.

Chill and Serve: For the best texture, chill the cake before slicing.

This cream of coconut cake is incredibly easy to make and is bursting with coconut flavor. It’s a perfect dessert for gatherings and is sure to please both coconut lovers and skeptics alike.

Coconut cream is a fantastic ingredient that can enhance a variety of desserts. Whether you opt for the classic coconut cream pie or a luscious cream of coconut cake, these recipes are sure to satisfy your sweet tooth. With their rich flavors and creamy textures, they make perfect additions to any dessert table. So grab your coconut cream and get baking!