Imagine one bite that gives you three perfect layers: a soft custard base, a creamy coconut center, and a golden, lightly crisp top. This Coconut Magic Custard Pie lives up to its name — it magically forms layers while baking, no fancy techniques required.

It’s a tropical twist on classic custard pie, with rich coconut flavor, creamy texture, and just the right amount of sweetness. Perfect for holidays, potlucks, or when you want a dessert that impresses without hours of work.

Why You’ll Love This Recipe

Magically layered — custard on the bottom, creamy coconut in the middle, golden top.
Easy one-bowl batter — no blind baking or complicated steps.
Perfectly sweet with a tropical coconut flavor.
Ideal make-ahead dessert — tastes even better chilled.
Crowd-pleasing for parties, potlucks, or family dinners.

Ingredient Breakdown

Sweetened Shredded Coconut – Adds texture, chew, and rich coconut flavor.
Large Eggs – Provide structure and help create the custard layers.
Unsalted Butter – Brings richness and a tender mouthfeel.
Granulated Sugar – Sweetens the pie without overpowering.
Self-Rising Flour – Adds a slight lift and helps the pie set.
Whole Milk – Creates the creamy custard base.
Vanilla Extract – Enhances sweetness and adds warmth.
Salt – Balances the flavors.

Step-by-Step Instructions

Prep the Oven & Dish
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.
Mix the Eggs & Sugar
In a large mixing bowl, whisk together the eggs and sugar until smooth and lightly frothy.
Add Wet & Dry Ingredients
Pour in melted butter, self-rising flour, whole milk, vanilla extract, and a pinch of salt. Whisk until fully combined.
Incorporate the Coconut
Stir in the shredded coconut until evenly distributed.
Bake the Pie
Pour the batter into the prepared pie dish. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool & Serve
Let the pie cool completely. As it rests, the layers will set and become more distinct. Slice and enjoy.

Pro Tips

Use room temperature eggs for a smoother batter.
Don’t overmix once the coconut is added — it can sink to the bottom.
Bake on the center rack for even cooking.
For extra flavor, lightly toast the coconut before adding.

Ingredient Swaps or Variations

Unsweetened coconut for less sweetness.
Almond extract instead of vanilla for a nutty twist.
Coconut milk for a richer tropical flavor.
Gluten-free flour blend in place of self-rising flour.

Serving Suggestions

Serve chilled with a dollop of whipped cream.
Pair with tropical fruit like pineapple or mango.
Sprinkle extra toasted coconut on top before serving.

Make Ahead + Storage Tips

Make Ahead: Bake up to 24 hours before serving and refrigerate.
Storage: Store covered in the fridge for up to 4 days.
Freezing: Freeze slices wrapped in plastic wrap for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Q: Why is it called “Magic” Custard Pie?
A: It separates into distinct layers as it bakes — no special equipment needed.

Q: Can I use unsweetened coconut?
A: Yes, but you may want to increase the sugar slightly.

Q: How can I tell if it’s done baking?
A: The top should be golden and the center set, with a slight jiggle.

Q: Can I make it dairy-free?
A: Yes, swap butter for coconut oil and milk for coconut milk.

Emily