Thermomix Double Coconut Cream Pie

by Tenina Holder
posted 25 Apr, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    4hrs 15mins
  • Calories icon

This Double Coconut Cream Pie is a light and tropical dessert that makes for a refreshing finish to any meal. Whilst it requires some cooling time (4 hours ahead of serving) it is relatively straightforward to prepare. The hidden gem of this recipe is layering the flavors; a coconut base, with a chocolate coating, topped with a coconut and white chocolate cream. Each bite of this pie is undeniably the perfect bite – so don't hold out to give this beauty a try. You won't regret it.



  • White chocolate icon
    White chocolate
    1.76oz/50g (about 4¾ tbsp)
    broken up
  • Butter icon
    2.47oz/70g (about 5 tbsp)
  • Shredded coconut icon
    Shredded coconut
    12.35oz/350g (about 1½ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    3 tsp (0.57oz/16g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Dark chocolate chips icon
    Dark chocolate chips
    7.05oz/200g (about 1⅛ cups)
  • Coconut cream icon
    Coconut cream
    18.34oz/520g (18.34oz/520g)
  • Coconut milk icon
    Coconut milk
    13.53fl oz/400g (13.53fl oz/400g)
  • Egg icon
    2 (3.53oz/100g)
  • Golden caster sugar icon
    Golden caster sugar
    3.53oz/100g (about ½ cup)
  • Cornflour icon
    2.47oz/70g (about ½ cup)
  • Whipping cream icon
    Whipping cream
    21.16oz/600g (21.16oz/600g)


  1. Add butter to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 4 min, 100°C, speed 2
  4. Then add shredded coconut, vanilla bean paste and sea salt to the TM5 bowl
  5. Blend - approx 15 sec, speed 10
  6. Press content of TM5 bowl into round pan
  7. Bake until light golden - 15 min, 200°C
  8. Add dark chocolate chips to the pie crust
  9. Melt
  10. Spread
  11. Cool completely
  12. Add coconut cream, coconut milk, egg, white chocolate, golden caster sugar, vanilla bean paste and cornflour to the TM5 bowl
  13. Cook - approx 10 min, 80°C, speed 4
  14. Cook - approx 2 min, 90°C, speed 4
  15. Then add shredded coconut to the TM5 bowl
  16. Stir - approx 10 sec, speed 4
  17. Pour content of TM5 bowl into pie crust
  18. Cover with parchment paper
  19. Refrigerate in fridge until set - 4 hr
  20. Remove with parchment paper
  21. Add whipping cream to the TM5 bowl
  22. Whisk - approx 30 sec, speed 4
  23. Spread
  24. Serve

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