Coconut Pie with Ginger

Coconut Pie with Baby Ginger

A coconut cookie needs to be crunchy outside and tender and chewy on the inside, just like this coconut pie with ginger. Earlier I’ve made a regular coconut cookie pie but today I make a coconut pie with candied ginger.

Candied ginger is also known as crystallized ginger or in the U.K. as stem ginger. The (young) ginger is cooked in sugar until soft.

This is a super easy recipe because there’s no crust to roll. This recipe doesn’t need any butter or cream.

My coconut pie with baby ginger is enough for 6 pieces and is ready in 45 minutes (including baking time).


  • 1 egg
  • 100 grams of sugar
  • 115 grams of grated coconut
  • 2 tablespoons finely chopped stem ginger
  • 3 tablespoons of milk
  • 1 tablespoon of flour
  • 1/2 teaspoon of salt

Pie baking tin with a diameter of 20 centimeters
parchment paper

Coconut Pie with Candied Ginger ingredients


  1. Preheat the oven to 175 degrees.
  2. Add egg, sugar, flour, milk, and salt in a bowl and mix well.
  3. Gently scoop grated coconut into the batter.
  4. Add two tablespoons of finely chopped candied ginger.
  5. Line baking paper in the baking dish and add the batter.
  6. Bake for about 30 minutes at 175 degrees Celsius.

Coconut Pie with Baby Ginger - batter

I add egg, sugar, flour, milk, and salt in a bowl and mix well for a few minutes with a mixer until it turns into a light yellow color and is fluffed up well.

Meanwhile, my oven heats up to 175 degrees Celsius at regular setting (no hot air).

Coconut Pie with Baby Ginger - filling

Now I gently scoop (no mixer) the grated coconut into the batter and add the two tablespoons of finely chopped candied ginger.

Coconut Pie with Baby Ginger - bake in parchment paper

I line baking paper in the baking dish and spread the thick batter neatly across the bottom. I press it down a bit and ensure it has a smooth surface.

I cut off the excess paper and place it in the hot oven of 175 degrees Celsius.

Coconut Pie with Ginger - out of the oven

My pie is done and golden brown after 28 minutes. Every oven is different so keep an eye on your coconut pie; it can go fast all of a sudden. When this huge coconut cookie is golden brown, it is done.

Allow the pie to cool for half an hour. Then cut it. Due to the cooling, the pie becomes firmer. Because of the sweet ginger, your pie can stick to the paper, so pull it off gently.

Coconut Pie 1/6 slice

This coconut cookie pie is delicious the next day too. I keep the slices in an airtight container or cookie jar. You can keep them this way for days.

pie slice up close

I’ve also made a coconut custard pie with condensed milk. Also an easy no crust pie recipe.

Custard Pie

Want to see more sweet Asian recipes? Check out this link.
More pie inspiration you can find on my Pinterest board: Pies of my Dreams

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2 Responses

  1. Rhea says:

    I want to make this for a friend’s birthday. It sounds like I should make this day of? And cut it before bringing it to her? Thank you for any answers!

    • Pauline Chavannes de Senerpont Domis says:

      Great idea, best to make it the same day: tastes best fresh and still warm, but day before is fine too: keep it in air tight container or wrap it well in plastic foil.

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