Tropical Ocean Macadamia Coconut Cream Pie

Tropical Ocean Macadamia Coconut Cream Pie


  • Prep Time: 1 hour hands-on, at least 6 hours of chilling
  • Cook Time: None
  • Servings: 3
  1. Before making the pie, chill the can of coconut cream in the refrigerator overnight.
  2. To make the crust, combine the dates, macadamias, and coconut in a food processor and process just until the mixture starts to clump. Make sure not to over-process, otherwise the nuts will begin to release their oils. The crust mixture should have a sticky texture and should stay together when squeezed.
  3. Spoon the crust mixture into a pie pan and press it down firmly, along both the bottom and the sides. You want to achieve an even layer that will stick together well.
  4. Place the crust in a large, sealed bag and refrigerate for at least several hours (conversely, you can store it in the refrigerator for several days or in the freezer for several weeks).
  5. To make the coconut custard, combine all of the ingredients except the blue spirulina in a medium saucepan. Heat until bubbling, then cook for 5 minutes, stirring continuously. Add the blue spirulina very gradually as you stir, just until you reach your desired color. The mixture will become thick and pudding-like toward the end of the cooking time.
  6. Transfer the coconut custard to a container with a lid and chill it for at least several hours (conversely, you can store it in the refrigerator for several days). Do not add the custard to the pie crust yet.
  7. To make the coconut whip, use only the white, solid coconut fat at the top of the can of coconut cream. Spoon the chilled coconut cream into the bowl of a mixer and beat with a whisk attachment at low speed, gradually increasing the speed to high. Add the sugar toward the end of the beating time. The coconut cream will triple in size and will become light and fluffy, similar to dairy whipped cream with soft peaks. Note that the cream must be chilled ahead of time for this to work!
  8. Split the coconut whip in half. Store one half in the refrigerator in a sealed container for topping the pie.
  9. Remove the coconut custard from the refrigerator and transfer it to a mixing bowl. Gently fold the remaining half of the coconut whip into the custard using a rubber spatula, treating the mixture delicately so the coconut whip retains its aeration.
  10. Remove the pie crust from the refrigerator and spread the coconut filling into the pie crust. Use a rubber spatula to smooth the filling into an even layer. Return the pie to a storage bag and place it back in the refrigerator for at least several hours or overnight.
  11. When ready to serve, remove the pie from the refrigerator. Top the center of the pie with the remaining coconut whip. Garnish the pie with macadamias and shredded coconut and serve chilled.
  12. Store any leftover pie slices in the refrigerator (for several days) or in the freezer (for several weeks).


  • Suggested timing:
    • Preparation: Chill the can of coconut cream at least overnight.
    • Step 1: Make the crust and the coconut custard. Chill both for at least several hours or overnight. We suggest doing this the day ahead of time for maximum ease.
    • Step 2: Make the coconut whip, fold half the coconut whip into the custard, and fill the pie crust. Chill the whole pie for several additional hours. We suggest doing this a few hours before serving for best texture, but it can be done the day before if needed.
    • Step 3: Garnish the pie with additional coconut whip, macadamias, and coconut just before serving.
  • Ingredient notes:
    • Coconut milk: Look for a can of full-fat (not “light”) coconut milk. It may be in the Asian or international section of your grocery store. Note that this is not the same thing as the coconut milk beverage in a carton. Light coconut milk or coconut milk beverage does not have sufficient fat content and will not work in this recipe.
    • Coconut cream: Some stores have cans of coconut cream, which is ideal for this recipe. If you are unable to find coconut cream, substitute two cans of full-fat coconut milk. For either product, you will use only the solid, white fat at the top of the can to make the coconut whip. Make sure to chill it ahead of time, at least overnight.
    • Blue spirulina: This is an edible blue algae with many health benefits. You can find it online. It has many uses including in smoothies, ice creams, and baked goods.


Explore our selection of premium macadamias from chocolate covered to Honey Roasted macadamias. Check out more of our macadamia recipes for everyday inspiration!


For the pie crust:

For the coconut custard:

  • 13.5 oz can of full-fat coconut milk (see notes)
  • ½ c shredded coconut
  • ½ c granulated sugar
  • ¼ c corn starch
  • 1 tsp vanilla
  • 1-3 tsp blue spirulina (see notes)

For the coconut whip and topping:

  • 13.5 oz can of coconut cream, chilled overnight (see notes)
  • 2 tbsp confectioner’s sugar
  • 2 oz Mauna Loa Sea Salt Macadamias
  • 2 tbsp unsweetened shredded coconut

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