If sunshine had a flavor, it would taste just like this Lemon Coconut Cream Pie. Tart lemon and sweet coconut combine in a creamy, dreamy bite that’s light yet indulgent, bright but comforting. Perfect for warm afternoons, Sunday dinners, or anytime you need a cheerful pick-me-up.

This pie feels like a timeless recipe you might have found in your grandmother’s kitchen—imagine the scent of toasted coconut in the air and the crisp crust breaking under her knife. Now it’s your turn to bring that magic to life.

Ingredients:

Pre-baked pie crust – 1 (9-inch)
Granulated sugar – 1 cup
Cornstarch – ¼ cup (for thickening)
Salt – ¼ tsp (to balance flavor)
Whole milk – 1½ cups
Coconut milk – ½ cup (adds richness)
Egg yolks – 4 large
Fresh lemon juice – ⅓ cup
Lemon zest – 1 tbsp (intensifies flavor)
Unsalted butter – 2 tbsp (adds silkiness)
Vanilla extract – 1 tsp
Sweetened shredded coconut – 1 cup (toasted for garnish)