20151011in good tasteThree weeks ago in my Tastes Like Home column, Nuttier for Coconuts, in celebration of all this coconut, I mentioned making potato pie and using fresh homemade coconut cream instead of dairy cream to make the pie. Since then I have received several requests for a recipe to make the pie so I sharing that with you today.

I have not tested this recipe with canned coconut milk but I imagine that it would work fine. Depending on the brand you use, you may need to dilute it by adding ½ cup of water to each 1 of the canned coconut milk. For this recipe, if using canned coconut milk, you will need 4 cups.


  • 4 cups freshly grated coconut
  • 4 cups warm water (110 – 115 degrees F)
  • 4 pounds potatoes
  • 2 tablespoons butter (salted or unsalted)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon minced garlic
  • 2 teaspoons finely minced thyme
  • Finely minced hot pepper to taste
  • 1 tablespoon spicy mustard
  • Salt and pepper to taste
  • 1 heaped cup grated sharp cheddar cheese (optional)


  1. Working in batches, blend equal quantity of coconut and water in blender until very fine and thick. Pour through a sieve and using clean hands squeeze the mixture to extract all the liquid. Set aside.
  2. Scrub or peel the potatoes and put them to boil or steam until they are half cooked.

When a knife is inserted, it will go in at first and meet resistance towards the center. Remove from heat and when cool enough to handle, peel and cut into large chunks.

  1. Brush an 8 x 8 baking dish with oil. Assemble the cut potatoes in an even layer in the dish.
  2. Preheat oven to 350 degrees F.
  3. Add butter to a saucepot and melt over medium heat, then add flour and mix in with the butter, reduce heat to low and cook for 2 minutes. Do not let the mixture turn brown.
  4. Add garlic, thyme, and pepper to the mixture and cook for 3 minutes.
  5. Raise heat to medium and pour in coconut cream, add mustard, stir to mix and bring to a boil. When the pot comes to a boil, reduce heat to low and simmer for 5 to 7 minutes or until the sauce thickens, coating the back of a spoon. Season with salt and pepper to taste.
  6. Pour the coconut cream sauce over the potatoes; be sure to get it in between all the potatoes. Use a rubber spatula to gently prod the potatoes if necessary so that the sauce can trickle down.
  7. Sprinkle the top with cheese, if using, and transfer to oven; cook for 35 – 45 minutes or until the top is bubbly and golden.
  8. Remove from oven and let rest for 20 minutes before serving.

    Potato Pie made with homemade Coconut Cream Photo by Cynthia Nelson
    Potato Pie made with homemade Coconut Cream Photo by Cynthia Nelson


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