Name: Purple Sweet Potato Pie with Coconut Topping Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Hawaiian
Ingredients: 1 recipe pie crust (enough for 2 pie crusts or 1 deep dish); 3 medium Okinawan purple sweet potatoes (about 500 g); 150 g butter, melted; 1 can evaporated milk (375 ml); 1 can full fat coconut milk (400 ml); 1 tsp vanilla extract; 2 large eggs; 150 g sugar; 1 pinch salt; 45 g sugar; 27 g cornstarch; 125 ml water (100 ml if using rum); 2 tbsp rum (optional); 1 can full fat or light coconut milk (400 ml); 25 g sweetened shredded coconut, lightly toasted (about 1/4 cup)

Jump to Recipe· 4.3 from 70 reviews

If you’re looking to delight your taste buds and your eyes, the Purple Sweet Potato Pie with Coconut Topping Recipe is an absolute must-try. This vibrant, creamy dessert offers a luscious blend of natural sweetness from Okinawan purple sweet potatoes and the tropical richness of coconut, all resting on a perfectly flaky crust. The custard-like coconut topping adds a dreamy texture contrast, making every bite feel like a cozy celebration. Whether it’s for a special occasion or just because you deserve something extraordinary, this pie is as delicious as it is stunning.

Ingredients You’ll Need

A white square plate holds one slice of pie showing three layers: the bottom crust is light brown and firm, the thick middle layer is smooth and purple, and the top layer is creamy and white with shredded white topping. Behind it, a round pie dish shows the rest of the pie, with the same three layers visible and a golden-brown crimped edge on the crust. The scene is set on a white marbled surface with soft purple flowers in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Purple Sweet Potato Pie with Coconut Topping Recipe is a joy because it calls for simple ingredients that come together to create something truly magical. Each element plays a key role in achieving that perfect balance of flavor, texture, and eye-catching color.

Okinawan purple sweet potatoes (3 medium, 500 g): These give the pie its gorgeous hue and naturally sweet, earthy flavor.
Butter (150 g, melted): Adds richness and helps create a smooth filling.
Evaporated milk (1 can, 375 ml): Gives the pie a silky custard texture.
Full fat coconut milk (1 can, 400 ml): Infuses tropical creaminess that perfectly complements the purple sweet potato.
Vanilla (1 tsp): Enhances all the flavors with warm, fragrant notes.
Large eggs (2): They bind everything together for that custardy consistency.
Sugar (150 g for filling, plus 45 g for custard): Balances sweetness nicely without overpowering.
Salt (a pinch): Brings out the natural flavors and deepens the taste.
Cornstarch (27 g): Essential for thickening the coconut custard topping.
Water (125 ml or 100 ml if using rum): Mixed into the custard slurry for perfect consistency.
Rum (2 tbsp, optional): Adds a subtle, boozy depth to the coconut custard topping.
Sweetened shredded coconut (25 g, lightly toasted): Provides a delightful crunch and a toasty contrast on top.
Pie crust: Use your favorite recipe or store-bought for ease—blind baked to perfection.

How to Make Purple Sweet Potato Pie with Coconut Topping Recipe

Step 1: Prep the Pie Crust and Bake the Sweet Potatoes

Start by preparing your pie crust according to your favorite recipe, ensuring you blind bake it first. This prevents a soggy bottom and keeps it perfectly crisp. While that’s happening, wrap the purple sweet potatoes in foil and pierce them a few times with a fork. Bake them at 180 Celsius (356 F) for about 45 to 50 minutes, or until tender. You can do this up to two days in advance, which is great for simplifying your baking day.

Step 2: Blend the Filling

Preheat your oven to 175 Celsius (350 F). Peel the baked sweet potatoes and place them in a food processor. Add melted butter, evaporated milk, coconut milk, eggs, sugar, vanilla, and a pinch of salt. Blend until you get a smooth and creamy consistency that’s both rich and luscious, setting the stage for that signature velvety filling everyone loves.

Step 3: Bake the Pie Filling

Pour your luscious purple sweet potato mixture into your pre-baked pie shell. Bake it for 40 to 45 minutes. Keep an eye on the crust—if it starts to get too dark, simply cover the edges with foil to shield it. You’ll know the pie is done when a knife inserted into the filling comes out clean, signaling that custard-like texture has set perfectly without a wobble.

Step 4: Prepare the Coconut Custard Topping

After the pie cools to room temperature, it’s time for the pièce de résistance: the haupia (coconut custard) topping. Mix sugar, cornstarch, and water (or less if you’re adding rum) into a smooth slurry. Bring the coconut milk to a boil in a medium pot, then whisk in the slurry. Keep stirring for about five minutes until the mixture thickens and becomes shiny and glue-like. Pour this luscious custard over the cooled pie and finish by sprinkling light toasted shredded coconut over the top for a perfect contrast of flavors and textures.

How to Serve Purple Sweet Potato Pie with Coconut Topping Recipe

A slice of pie is on a white plate in the front, showing three layers: a thin light beige crust at the bottom, a thick purple filling in the middle with a smooth texture, and a creamy white topping layer with small shredded pieces on top. Behind the slice, there is a whole pie in a white bowl with a red outside rim, showing the white creamy top and light beige crust around the edge. The pie is placed on a white marbled surface with soft purple flowers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the toasted shredded coconut on top is already delightful, you can jazz it up further by adding a few fresh mint leaves or a light dusting of powdered sugar. A few edible flowers also add a pretty, festive flair that makes this pie perfect for celebrations or just impressing guests.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or coconut sorbet to bring a cooling creaminess that contrasts with the pie’s rich texture. A dollop of whipped cream, perhaps lightly sweetened or infused with a hint of cinnamon, also complements the tropical notes beautifully.

Creative Ways to Present

Consider serving your pie in individual mini tart shells to make delightful single-serving desserts. Alternatively, cut the pie into neat squares and drizzle with a bit of coconut caramel sauce for an elegant finish. For a fun twist, sprinkle some toasted macadamia nuts on top to add crunch and a buttery depth.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Purple Sweet Potato Pie with Coconut Topping Recipe keep beautifully in the refrigerator for up to 4 days. Store slices in an airtight container to maintain moisture and prevent the coconut topping from drying out, preserving the pie’s fresh flavors and vibrant colors.

Freezing

If you want to prepare ahead or save some for later, freeze the pie wrapped tightly in plastic wrap and then foil to prevent freezer burn. When frozen properly, it will last up to 2 months. It’s best to freeze without the toasted shredded coconut topping and add that fresh after thawing.

Reheating

For a warm treat, gently reheat pie slices in a 160 Celsius (320 F) oven for 10-15 minutes, just until heated through. Avoid microwaving as the texture of the custard can become rubbery. If reheated from frozen, thaw overnight in the fridge first for best results, then warm gently before serving.

FAQs

Can I use regular sweet potatoes instead of Okinawan purple sweet potatoes?

Yes, while the flavor will be slightly different and the striking purple color will be lost, regular sweet potatoes still provide a sweet, creamy filling. You might want to reduce sugar slightly since some varieties are sweeter.

Is there a substitute for evaporated milk in this recipe?

You can substitute evaporated milk with more full-fat coconut milk or whole milk for a dairy-free version, but keep in mind this may slightly affect the richness and texture of the filling.

Can I make this pie vegan?

Making a completely vegan version requires replacing the eggs with a suitable egg replacer like flax eggs, and using a vegan pie crust and margarine or coconut oil instead of butter. The custard topping can be adapted by using a coconut milk and cornstarch base only.

Why is the coconut topping called haupia?

Haupia is a traditional Hawaiian coconut pudding made with coconut milk, sugar, and starch, known for its silky, jelly-like texture. It’s a beloved topping for many Hawaiian desserts, adding authentic tropical flavor and creaminess.

Can I prepare this pie entirely in advance?

Absolutely! You can bake the pie and prepare the coconut custard topping a day ahead. Refrigerate the pie after adding the custard topping and shredded coconut; it actually tastes even better once the flavors have melded overnight.

Final Thoughts

I truly hope you give this Purple Sweet Potato Pie with Coconut Topping Recipe a try soon. It’s one of those recipes that feels like a special treat but is actually surprisingly manageable to make. The vibrant color, rich textures, and harmonious blend of flavors will totally win you—and your guests—over. Once you taste it, I’m sure it will become a beloved staple in your dessert repertoire too!