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Niuean Coconut Cream Pie

Name: Niuean Coconut Cream Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: niuean
Ingredients: 200 g digestive biscuits (or graham crackers), crushed; 80 g unsalted butter, melted; 400 ml full-fat coconut milk; 3 large eggs; 80 g sugar; 2 tbsp cornstarch

Silky coconut custard in a crisp biscuit base topped with whipped coconut cream — a Niuean celebration dessert.

Prep

25 min

Cook

40 min

Servings

Difficulty

Medium

★★★★★

4.8(880 ratings)

#coconut cream#pie#dessert#pacific#baked

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About This Recipe

This pie blends Niuean coconut abundance with a baked-goods tradition introduced in the 20th century. The base is a simple crushed biscuit crust. The filling is a set coconut custard made with full-fat coconut milk and eggs. A cloud of whipped coconut cream on top and a scattering of toasted coconut flakes complete the picture. It is the centrepiece dessert at Niuean community gatherings.

Ingredients

Serves 8

200 gdigestive biscuits (or graham crackers), crushed
80 gunsalted butter, melted
400 mlfull-fat coconut milk
3 largeeggs
80 gsugar
2 tbspcornstarch

Instructions

1
Make base
Preheat oven to 175 °C (350 °F). Mix crushed biscuits with melted butter. Press firmly into a 23 cm pie dish. Bake for 10 minutes. Allow to cool.
2
Make filling
Whisk together coconut milk, eggs, sugar, and cornstarch until smooth. Pour into the cooled base.
3
Bake
Bake for 30–35 minutes until the filling is just set — a slight wobble in the centre is fine. Cool to room temperature, then refrigerate for at least 2 hours.
4
Top and serve
Top with whipped coconut cream (whip chilled canned coconut cream with a little icing sugar) and scatter toasted coconut flakes over the top. Slice and serve cold.

Pro Tips

→
Chill the canned coconut cream overnight before whipping — only the firm layer will whip.
→
The filling sets further as it cools — do not overbake.

Variations

•
Add a layer of sliced banana on the base before pouring in the custard.
•
Infuse the coconut milk with pandan leaf for a fragrant twist.

Storage

Refrigerate for up to 3 days. Add topping only just before serving.

History & Origin

Pies were introduced to Niue through missionary and colonial contact in the 19th and 20th centuries. Niueans adopted the format enthusiastically, filling it with what they knew best — coconut. The result is a dessert that is now deeply Niuean.

Frequently Asked Questions

Can I use coconut cream instead of coconut milk in the filling?

Yes — the filling will be richer and may need an extra 5 minutes to set. Use 350 ml cream thinned slightly with 50 ml water.

Nutrition Facts

Per serving (140g / 4.9 oz) · 8 servings total

Calories320kcal

Protein5g

Carbohydrates34g

Fat19g

Fiber1g

Protein5g

Carbs34g

Fat19g

Time Summary

Prep time25 min

Cook time40 min

Total time65 min

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About This Recipe

Instructions

Make base

Preheat oven to 175 °C (350 °F). Mix crushed biscuits with melted butter. Press firmly into a 23 cm pie dish. Bake for 10 minutes. Allow to cool.

Make filling

Whisk together coconut milk, eggs, sugar, and cornstarch until smooth. Pour into the cooled base.

Bake

Bake for 30–35 minutes until the filling is just set — a slight wobble in the centre is fine. Cool to room temperature, then refrigerate for at least 2 hours.

Top and serve

Top with whipped coconut cream (whip chilled canned coconut cream with a little icing sugar) and scatter toasted coconut flakes over the top. Slice and serve cold.