Introduction
Coconut Sweet Potato Pie is a comforting dessert that blends the natural sweetness of sweet potatoes with the rich, tropical creaminess of coconut. Smooth, gently spiced, and baked in a flaky crust, this pie is perfect for holidays, family gatherings, or anytime you want a dessert that feels both cozy and a little exotic.
Origin
Sweet potato pie has deep roots in Southern American cuisine, where sweet potatoes became a staple crop and a beloved dessert filling. The coconut twist reflects Caribbean and tropical influences, where coconut milk and shredded coconut are commonly used to add richness and aroma to baked goods. This version is a delicious fusion of traditions.
Cultural Significance
Sweet potato pie is often associated with celebrations, community meals, and family traditions. Adding coconut introduces a global influence, symbolizing how classic recipes evolve across cultures while still honoring their comforting origins.
Ingredients Quantity
For the Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup full-fat coconut milk
- 1/4 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For the Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Topping (Optional)
- 1/2 cup sweetened shredded coconut, toasted
- Whipped cream or coconut whipped cream
Optional Additions
- A splash of rum or coconut extract for deeper flavor
- A tablespoon of melted butter for extra richness
- A pinch of cloves or allspice for a warmer spice profile
Tips for Success
- Use well-mashed, lump-free sweet potatoes for a silky filling
- Full-fat coconut milk gives the creamiest texture
- Let the pie cool completely before slicing to help it set properly
- Toast coconut carefully, stirring often to prevent burning
Instructions
Cook the Sweet Potatoes
Boil or bake the sweet potatoes until fork-tender. Allow them to cool slightly, then peel and mash until smooth.
Prepare the Filling
In a large bowl, combine the mashed sweet potatoes, coconut milk, shredded coconut, granulated sugar, brown sugar, and eggs.
Add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well blended.
Prepare the Crust
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Fill and Bake
Pour the sweet potato filling into the prepared crust and smooth the top.
Preheat the oven to 350°F (175°C). Bake for 50–60 minutes, until the filling is set and slightly firm in the center.
Cool and Serve
Allow the pie to cool completely before slicing so the flavors can meld.
Add Toppings (Optional)
Garnish with toasted shredded coconut and whipped cream or coconut whipped cream.
Description
This Coconut Sweet Potato Pie is creamy, gently spiced, and lightly sweet, with subtle coconut flavor in every bite. The flaky crust balances the smooth filling, while toasted coconut on top adds a pleasant texture and aroma.
Nutritional Information (Per Slice, Approximate)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 14 g
- Fiber: 4 g
- Sugar: 26 g
Conclusion
Coconut Sweet Potato Pie is a delightful twist on a beloved classic. It offers comfort, warmth, and a hint of tropical flair, making it a memorable dessert for both traditional and adventurous palates.
Recommendation
Serve this pie slightly chilled or at room temperature with coconut whipped cream. It pairs beautifully with coffee, tea, or a light vanilla latte.
Embracing Healthful Indulgence
By using sweet potatoes rich in fiber and vitamins, and coconut milk that provides satisfying healthy fats, this dessert proves that indulgence can still feel nourishing when enjoyed in balance.