Use whole milk or add cream for a richer texture.

Don’t overbake—custard should be slightly jiggly in the center when removed from the oven.

Cool completely before slicing to avoid a runny filling.

Place the pie dish on a baking sheet to prevent spills.

Store leftovers in the refrigerator for 3–4 days.

Conclusion (short)

This coconut custard pie is simple, creamy, and packed with coconut flavor—perfect for any dessert lover and easy enough for beginners.

If you want, I can also format it as a printable recipe card, PDF, or give you a Moroccan-style version.