Coconut Custard Pie with Pandan

Coconut Custard Pie with Pandan
Coconut custard pie with pandan on Instagram

When I shared this photo of my coconut custard pie with pandan on Instagram, followers demanding the recipe as soon as possible and of course I am happy to comply.

This is the easiest recipe I have ever used for a pie. If you read or watch this recipe, I am sure you will run to the kitchen and make it immediately.

I got inspired by this recipe: the Impossible Coconut Custard Pie, by Lorraine from the blog: Thank you so much Lorraine!

One piece of Coconut Custard Pie with Pandan and a yellow tulip next to  it.

This coconut custard pie with pandan is enough for 12 pieces and is ready in 1 hour (including baking time).


  • 3 eggs (room temperature)
  • 50 grams of butter (room temperature)
  • 50 grams of regular flour
  • 60 grams of grated coconut
  • 1 teaspoon of vanilla extract
  • 1 can of condensed milk (+/- 400 grams)
  • 300 milliliters of water
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon pandan extract (optional)

What you need is a blender (or emersion blender), a pie dish of 26 cm and a sheet of parchement paper. Preheat your oven to 175 degrees Celsius.

Room temperature

Make sure that your butter and eggs are at room temperature, otherwise, your batter will curdle.

Blend it

Now the nicest and easiest part: add all the ingredients, except the grated coconut, into the blender and mix at high speed for 2-3 minutes.

Bake for 45 minutes at 175 degrees

I cover my baking (pie) dish with parchment paper and place the dish on a baking sheet (easier to place in the oven later). I pour in the (super) thin batter. To make the parchment paper fit properly, I crumble the paper first.

Batter for Coconut Custard Pie with Pandan
The sun is shining in my kitchen. This coconut cake fits so well with spring and summer. Great recipe for an Easter brunch too.

Now I add a layer of grated coconut on top. I try to distribute the coconut so it will bake evenly.

Adding a thick layer of grated coconut on top of my Coconut Custard Pie
This is my coconut custard pie without pandan. Also extremely delicious.

I place the pie carefully (the batter is very thin) in the middle of the preheated oven at 175 degrees Celsius and bake my coconut custard pie in 45 minutes.

I check with a skewer to see if my pie is done after 45 minutes. I push a skewer into the pie at the edge. The custard can be still a bit wet in the middle but that’s fine.

Coconut Custard Pie with Pandan cut into parts with a yellow tulip on top

But if a lot of custard sticks to the skewer, I place my pie back into the oven and bake it an extra 2-3 minutes. Every oven is different but for my oven the 45 minutes is exactly right.

Your custard pie can suddenly bulge in the oven. Don’t be startled, it will simply disappear once the pie cools when it is out of the oven. I also puncture the bulge once or twice during cooling, so that the air can come out easily.

This pie can be eaten warm or chilled. The custard will set during cooling, so your pie will be firmer cooled.

Homemade pandan water and pandan extract

I would like to keep this cake super easy to make, so I use pandan extract I buy at my local Asian food store. But you can easily make pandan extract yourself.

I get fresh pandan leaves. The Asian food store where I get my ingredients also sells fresh pandan leaves from the freezer.

I start by making pandan water. I cut 5 pandan leaves into 1 cm pieces. I add 100 milliliters of water and blend it super finely.

Making pandan water with fresh pandan leaves

I strain the mix through a towel and squeeze it well. The water is now beautifully green; this is pandan water.

If you want to make pandan extract, let the pandan water sit for at least 24 hours. The sediment that forms at the bottom is pandan extract! You just have to carefully scoop the water off that has formed on top.

Suji / Dracaena Angustifolia

The green color in Indonesian snacks is not only made by pandan. Pandan provides flavor, but suji leaves gives the extract that bright green color. Suji or Dracaena plant are also green leaves that you need to crush and squeeze, just like pandan.

So if you only use homemade pandan extract or pandan water, your desserts will never be as bright green as you are maybe used to in other pandan snacks.

White coconut custard cake

Of course, you can omit the pandan. Then you bake a ‘regular’ coconut custard pie. I also like to make this pie with rose water extract (that will make my pie pink in color!).

Coconut Custard Pie just out of the oven

Please tell me what you think about this recipe or leave a picture on my facebook page, or show it on Instagram. I love to see your pies!

Coconut Custard Pie

More pandan recipes

Pandan is one of my favorite herbs. It is a palm tree leaf. I use it for savory or sweet dishes. Check out the different recipes I’ve made here.

For more pandan inspiration also follow me here:

Selamat makan!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *