Zingy Citrus Coconut Pie

Is there anything better than biting into the cold, custardy filling of a slice of key-lime pie? It’s a classic American dessert that never fails to satisfy. Try this fresh take on an old favorite; citrus coconut pie combines familiar lime flavor with the sweet tang of tangerine for something completely original. It also trades in the usual condensed milk for coconut milk, resulting in a lighter, fluffier, and less caloric center.

Whip it up for your next dinner event, family gathering, or just as a sweet treat!

Coconut citrus pie refreshing dessert with a slice of tangerine


4 eggs yolks

14 oz. sweetened condensed coconut milk

1/3 cup lime juice

1 tsp. lime zest

1/3 cup tangerine juice

1 tsp. tangerine zest

1 pre-prepared graham cracker pie crust

Whipped cream or whipped coconut topping

Toasted coconut, for garnish



  1. Preheat oven to 350 F. Whisk together egg yolks, coconut milk, juices, and zest until evenly incorporated.
  2. Pour the mixture into the prepared crust, making sure to fill it evenly. Place the filled crust on a baking sheet.
  3. Bake the pie for 22 minutes, or until the filling has just set. It should remain firm when the baking sheet is jiggled.
  4. Let cool and serve with whipped cream/coconut topping, and toasted coconut as desired.


Citrus coconut pie is an unforgettable sweet-and-sour dessert experience that will have everyone asking for more. Give it a try and see for yourself!


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