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Creamy coconut meets earthy matcha in this dreamy twist on a classic cream pie—perfect for tea parties or spring gatherings! #MatchaDessert #CreamPie #UniqueTreat
Matcha Coconut Cream Pie
Looking for a cream pie that’s a little out of the ordinary? This Matcha Coconut Cream Pie has the luscious texture of classic coconut cream pie but with a subtle, earthy twist from matcha green tea powder. The combination is dreamy—creamy coconut custard with a hint of matcha bitterness, all tucked into a buttery pie crust. Toasted coconut on top gives it a lovely crunch and tropical vibe. It’s an elegant dessert perfect for spring gatherings, tea parties, or when you want something unique!
1. Yield, Time & Tools
- Yield: 8 slices
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 4 hours
- Tools Needed: Saucepan, whisk, pie dish, mixing bowls
2. Ingredients
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Matcha Coconut Custard:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tbsp matcha green tea powder
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup toasted shredded coconut
3. Preparation Steps
A. Make the Custard
- In a medium saucepan, whisk coconut milk, whole milk, sugar, cornstarch, egg yolks, matcha powder, and salt until smooth.
- Cook over medium heat, whisking constantly, until thickened and bubbling.
- Remove from heat and stir in vanilla extract.
- Pour custard into the cooled, baked pie crust and smooth the top.
- Cover with plastic wrap directly on the surface to prevent skin forming and chill at least 4 hours.
B. Whip the Cream & Finish
- Beat heavy whipping cream with powdered sugar until soft peaks form.
- Spread whipped cream over the chilled custard.
- Sprinkle generously with toasted coconut.
C. Serve It Up
Slice with a sharp knife and serve chilled.
4. Tips & Variations
- Add lime zest to the custard for a bright pop of citrus.
- Swap matcha for instant espresso powder for a coconut-mocha version.
- Use a gluten-free pie crust for a gluten-free dessert.
5. Troubleshooting FAQ
- Why is my custard lumpy? Whisk constantly and don’t walk away; lumps form if the custard cooks unevenly.
- Can I make this dairy-free? Use full-fat coconut milk for both milk components and dairy-free whipped topping.
- Why is my matcha bitter? Use good-quality culinary matcha and measure carefully; too much can overwhelm.
6. Serving Suggestions
- Serve with fresh mango slices or kiwi for a tropical plate.
- Pair with iced matcha latte for double the matcha goodness.
7. Storage and Make-Ahead Instructions
- Storage: Cover and refrigerate up to 3 days.
- Reheating: Not needed; serve chilled.
- Make-Ahead Tips: Make the custard a day ahead; top with whipped cream before serving.
- Freezer Instructions: Freeze without whipped cream for up to 1 month; thaw overnight in fridge before finishing.
