Coconut cream cake with Arla Whipping Cream

There is nothing more amazing than a slice of coconut cream pie in the morning. This homemade dessert is specially prepared with whipping cream – for both filling and topping. Give it a try, your family will all enjoy this ultimate breakfast treat.



  • 1 pie crust
  • 6 tbsps. Of Dano powder milk dissolved in water to make 2 cups of Milk
  • 1 cup of flaked sweetened coconut
  • ¾ cup of sugar
  • ¼ cup of cornstarch
  • 2 eggs
  • 2 tsp of vanilla extract
  • 1 cup of Arla whipping cream
  • 2 tbsps. Of toasted flaked sweetened coconut for garnish (optional)


  1. In a saucepan, heat 2 cups of milk and 1 cup of flaked sweetened coconut over medium heat until hot
  2. In large bowl, whisk ½ cup of sugar, ¼ cup of cornstarch and 2 eggs until blended
  3. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream
  4. Cook mixture over medium heat, whisking constantly, until thickened to pudding consistency
  5. Transfer to bowl and stir in 2 tbsps. Of vanilla extract
  6. Then, place plastic wrap directly on surface; refrigerate until cool
  7. In bowl, using an electric mixer, whip in 1 cup of whipping cream with remaining sugar until soft peaks form
  8. Set 1½ cups of whipped cream aside
  9. Fold remaining cream into cooled filling; spread into pie shell
  10. Using piping bag with star tip or a spoon, garnish top with reserved whipped cream
  11. Sprinkle with toasted coconut and refrigerate for 1hour

Your delicious Coconut Cream Cake is now ready.

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