Tropical Coconut Cream Pie Drizzled With Spiced Caramel Rum Sauce – A Special Dessert for Special Dinners
Making a special dessert like this Tropical Coconut Cream Pie takes a little more effort, but the results are well worth it. Whether you’re hosting a dinner party or preparing a special meal, this light and fluffy pie will impress your guests with its tropical flavors and beautiful presentation. The creamy coconut filling, topped with a cloud of Swiss meringue and drizzled with spiced rum caramel sauce, is a treat that’s hard to resist. You can serve it in a square dish for easy cutting or in a classic round pie dish for a more traditional look. No matter how you choose to present it, this dessert is a showstopper that’s sure to delight.
Did You Know?
Coconut milk and coconut cream, key ingredients in this Tropical Coconut Cream Pie, offer more than just creamy texture and tropical flavor. They are rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are easily metabolized by the body and provide quick energy. These MCTs have been associated with various health benefits, including improved heart health and enhanced brain function. Additionally, coconut is naturally low in sugar and contains important minerals like manganese, which supports bone health and metabolism. Enjoy the exotic taste and nutritional benefits of coconut in every luscious bite of this pie!
Yield:
8 servings
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup toasted coconut flakes
1/4 cup sugar
1/2 teaspoon cinnamon
6 tablespoons melted butter
For the Filling:
1 cup coconut milk
1 cup coconut cream
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
1 tablespoon rum (optional)
For the Swiss Meringue:
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For the Spiced Rum Caramel Sauce:
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 tablespoon butter
1 tablespoon spiced rum
For the Topping:
1/2 cup toasted coconut flakes
Instructions
Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, toasted coconut flakes, sugar, cinnamon, and melted butter in a bowl. Press the mixture into a 9-inch pie dish or a square 9x9 baking dish. Bake for 10 minutes, then cool completely.
Personal Tip: Use a flat-bottomed glass or measuring cup to evenly press the crust into the dish.
Filling: In a saucepan, combine coconut milk, coconut cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened. In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot coconut mixture to temper the eggs, then return the mixture to the saucepan and cook for an additional 2 minutes. Remove from heat and stir in vanilla extract and rum (if using). Pour the filling into the cooled crust and refrigerate for at least 4 hours until fully set.
Personal Tip: To prevent a skin from forming on the filling, cover the pie with plastic wrap directly touching the surface while it cools.
Swiss Meringue: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over simmering water and whisk constantly until the sugar dissolves and the mixture is warm. Remove from heat and beat with an electric mixer until stiff peaks form, then stir in vanilla extract. Spread the meringue over the chilled pie, creating peaks and swirls.
Personal Tip: Be sure to fully dissolve the sugar in the egg whites for a glossy, smooth meringue texture.
Spiced Rum Caramel Sauce: In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns amber. Remove from heat and carefully add heavy cream and butter, stirring constantly. Stir in spiced rum and let cool slightly before drizzling over the meringue-topped pie.
Personal Tip: Keep a close eye on the sugar as it caramelizes, as it can burn quickly once it reaches the amber stage.
Topping (How to Toast Coconut Flakes): To toast coconut flakes, spread them evenly on a baking sheet and place them in a preheated oven at 325°F (160°C). Bake for 5-7 minutes, stirring occasionally, until they turn golden brown. Let them cool completely before using. Sprinkle the toasted coconut flakes on top of the meringue for added texture and flavor.
Personal Tip: Toast extra coconut flakes and store them in an airtight container for future use in other desserts or breakfast toppings.
Nutritional Information (Per Serving):
Calories: 450, Protein: 6g, Carbohydrates: 45g, Fiber: 3g, Net Carbohydrates: 42g, Fat: 28g, Saturated Fat: 18g, Cholesterol: 110mg, Sodium: 200mg, Sugars: 30g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Toasting Coconut Flakes: Toasting coconut enhances flavor and adds crunch. Spread flakes on a baking sheet and toast at 325°F for 5-7 minutes, stirring occasionally until golden. Store extras in an airtight container for future use.
- Choosing Coconut Products: Opt for unsweetened coconut milk and coconut cream to control the sweetness of your desserts. These products are versatile and can be used in both sweet and savory dishes.
- Making Swiss Meringue: Swiss meringue gives a light and fluffy finish to pies and cakes. Ensure your mixing bowl and utensils are clean and free of grease for the best results, and use room-temperature egg whites for easier whipping.
- Perfecting Caramel Sauce: Caramel can be intimidating, but gently stir sugar and water over medium heat until dissolved. Avoid stirring once it starts boiling to prevent crystallization. When adding cream and butter, do so carefully to avoid splattering, and stir constantly until smooth.
- Decorating and Serving: For an elegant presentation, pipe or spread the Swiss meringue in decorative swirls on top of the chilled pie. Drizzle the spiced rum caramel sauce just before serving to preserve its glossy finish.
- Storage Tips: Store leftover pie covered in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making this a perfect make-ahead dessert for gatherings.
- Caramel in Advance: Prepare the caramel sauce ahead of time and store it in an airtight container in the fridge for up to a week. Gently warm it before drizzling over the pie.
- Portion Sizes: If you’re serving a large group, making the pie in a square dish makes cutting and serving easier. Smaller squares make for elegant bite-sized servings.
- Freezing Options: You can freeze this pie without the meringue topping. Freeze it tightly wrapped, then thaw in the fridge and add the meringue fresh before serving.
- Rum Alternatives: If you prefer a non-alcoholic option, replace the spiced rum with a dash of rum extract in both the filling and the caramel sauce for that signature flavor.
Let’s Learn About Natural Coconut
Coconut is a tropical fruit offering incredible versatility in both its flavor and nutritional benefits. Using natural coconut products, like unsweetened coconut milk and coconut cream, is preferable to processed versions. Natural coconut lasts longer and retains its nutrient content, including essential minerals like manganese and healthy fats. It’s an excellent source of medium-chain triglycerides (MCTs), which provide quick energy and support heart and brain health. Plus, its subtle sweetness and creamy texture make it a great addition to both savory and sweet dishes,without needing added sugars or preservatives.