Bonefish Grill Coconut Pie is the perfect copycat recipe of a rich coconut pie made with sweetened coconut, heavy cream and vanilla with a rich rum sauce.
If you’ve tried my recipes for Chocolate-Dipped Coconut Macarons, Coconut Cake and Chocolate Chip Coconut Cookies but you are still craving more, you should definitely try this recipe.
And if after this you still can’t get enough coconut, try my recipe for the Ultimate Coconut Cream Pie.
BONEFISH GRILL COCONUT PIE
The Bonefish Grill Jamaican Coconut Pie is legendary, and also shockingly easy to make. It’s full of flavor and the rich, delicious rum sauce is something that everyone needs to try.
We visited Bonefish Grill this summer while looking for a healthy option while traveling. Since we enjoyed such a healthy meal I just had to order this coconut pie I saw every table around us ordering. I can see why they ordered it, the pie was AMAZING.
There is no reason why the pie wouldn’t be, it is full of indulgent ingredients and topped with a delicious rum sauce. You can’t go wrong. Heavy cream, sugar, 6 whole eggs… then the rum sauce. The rum sauce is almost as amazing as the rest of this pie.
The whole table shared our order of coconut pie but we all left wanting more. So I did what I do anytime I want to make a copycat recipe, I researched and cooked it immediately. This meant I was up cooking in our hotel room the same night. The next day we ate this coconut pie (and an original for comparison) for lunch. Life is wonderful sometimes. 😉
HOW TO MAKE BONEFISH GRILL COCONUT PIE
To make the pie filling:
- Place milk, cream, sugar, all purpose flour, eggs and vanilla extract in a mixing bowl.
- Mix with a hand mixer for 2 minutes on medium speed.
- Add coconut and mix together until completely incorporated.
- Place in a greased pie pan.
- Cook at 350 degrees F for 40-45 minutes.
Bonefish Grill Rum Sauce:
- In small sauce pan, heat butter over medium heat until melted.
- Add brown sugar and mix together until the sugar dissolves.
- Add rum and cook for 1 minute on medium heat.
- Slice pie and serve with rum sauce, to your liking.
The great thing about the rum sauce recipe is that you can use it on all sorts of different desserts, especially ones that have sweet elements in them like milk chocolate or coconut. It’s simple to make and absolutely delicious.
The rum does not cook all the way out of it though (if you want it to, cook an additional minute), so you should enjoy it responsibly and don’t give any to anyone under 21.
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VARIATIONS ON BONEFISH GRILL COCONUT PIE
- Nuts: Try topping your coconut pie with crushed macadamia nuts, pecans, walnuts or cashews. They add a rich, earthy flavor and a great crunch. You can also arrange sliced nuts on top of your pie to make it look fancy and fun without having to spend hours messing with it.
WHAT TO SERVE BONEFISH GRILL COCONUT PIE WITH
- Homemade Vanilla Ice Cream: The most delicious thing is a slice of pie with a big scoop of ice cream. This recipe is incredibly easy and don’t worry if you don’t have an ice cream maker, you won’t need one. There’s something incredibly satisfying about serving up a dessert made from scratch and seeing the looks on everyone’s faces when they try it.
- Homemade Whipped Cream: Whipped cream is one of the easiest things to make. There are only 3 ingredients and it will take you under 5 minutes to go from a bowl of liquid to a fluffy, rich, delicious topping for any dessert.
STORING BONEFISH GRILL COCONUT PIE
- Serve: You shouldn’t leave the pie out for longer than about 2 hours or it can start to go bad. Make sure that you allow it to completely cool down to room temperature before you refrigerate.
- Store: Coconut pie will stay fresh in the fridge for up to 4 days before it will start losing flavor and going stale.
- Freeze: Cream based pies and custard pies famously don’t freeze well. The freezing process makes the liquid inside the pie crystalize, which makes them have a completely different, unpleasant texture when you thaw them out. For best results, enjoy your Bonefish Grill Coconut Pie when it’s fresh.
Ingredients
Coconut Pie
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup flour
- 1/2 cup sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 2 cups shredded coconut , sweetened
Rum Sauce
- 1 cup brown sugar , packed
- 1 cup unsalted butter
- 1/2 cup dark rum
Instructions
To Make Coconut Pie:
- Preheat oven to 350 degrees.
- Whisk the milk, heavy cream, sugar, flour, eggs and vanilla in a large mixing bowl until smooth.
- Add coconut and whisk together until the coconut is fully coated with the liquid.
- Pour into a 9" pie plate and bake for 40-45 minutes.
To Make Rum Sauce:
- Add the butter, brown sugar and rum to a medium saucepan
- Whisk together until the brown sugar has completely dissolved then boil for 1 minute (time it to be sure you cook for 1 minute).
- Spoon over pie slices.
Nutrition
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Had Bonefish Coconut Pie last nite. (1/2slice, had to share w/my daughter ?) can’t wait to try your recipe. Looks delicious. Thank you so much!!
You’re welcome!
I made this and followed the recipe to the letter and even though it’s VERY close- it’s not exact… for one- your recipe calls for 2 cups of coconut.. I think it needed more bc it’s not as coconut dense as BG’s.. It has more of a custard feel to it. As for the rum sauce-I guess you have to mix it between uses bc after it sat for 20 minutes it looked like the butter was separating… Next time I make it I’ll try adding more coconut- 1-2 cups more..
Has anyone else said the same after making it it per your recipe/directions? Very good, tho!!
Hi Beth, Glad you enjoyed the recipe even though it wasn’t exact!
Is there a crust under the Coconut Pie from Bonefish Grill?
No there is no crust.
My brother who had a stroke….seriously missed this pie, from the Naples Florida restaurant. Well I made it and he said it was as good, IF NOT BETTER! Made me super happy! So THANK YOU FOR THIS RECIPE!
Loved, loved this pie. I used GF flour, unsweetened coconut and Myers dark Rum. Delicious!
I used GF flour, unsweetened coconut and Myers Dark Rum. It came out great and so easy. This recipe is a keeper!
Everyone’s oven is different. So, how can you tell if the pie is done? Does the top of the pie have a colored crust?
It does have a slightly browned crust. The photo above the recipe card in the post shows what it looked like when I pulled it out of the oven. Hope this helps!
What type of pie crust do you reccomend to use?
This pie isn’t made in a pie crust. You’ll pour the mixture directly into a pie plate to bake.
My pie split, with the coconut rising to the top half, leaving a firm custard like bottom half. Any ideas?
Wow, I’m not even sure what might have happened! Were there any substitutes to ingredients or measurements? I can’t image why that would happen.
Loved the taste. Mine separated too with the coconut rising to the top but I used my stand mixer and I didn’t mix for two minutes before adding the coconut. I will try it again! The sauce was great! My husband said I could add more rum haha
Thank you!
I read the printable recipe which said to whisk the eggs, flour, milk, cream, sugar and vanilla. Later read the post from beginning and it said to mix for 2 minutes with hand mixer. Would be great to have the recipe include this direction! Hoping it turns out, as it is a Father’s Day treat!
Try tossing the coconut in the flour before you mix it in. Works for blueberries should work for coconut
This happened to me as well. My boyfriend thinks we let the pie sit too long in its pan before putting it in the oven.
Sounds amazing! Could coconut milk be substituted for the whole milk?
Sure 🙂
Do you have a rum that you prefer? I was wondering if coconut rum would be overwhelming.
I don’t really have a preference. You can use whatever brand you prefer.
This pie looks so decadent! Love the hint of coconut in this dessert.
Thanks! It’s mouthwatering decadence for sure!
Is there another sauce besides rum that goes well with it? I can’t get rum in Singapore!
this coconut pie looks so delicious, especially with the rum sauce on top
Omg! This sauce looks so die for good! Loving the texture of this fab pie.
This sounds absolutely amazing, can’t wait to try it!
My absolute favorite dessert to order when we eat out! Looking forward to making this on my own; delicious!
Do you first grease the pie pan?
Nope, no need to grease it. Enjoy!
There seems to be a difference in instruction between the printable recipe and the article. The article says mix with hand mixer for minutes and the print says whisk ingredients. The article says uses a greased pie pan and the print doesn’t specify greased. Please clarify
Hi Lisa! Thank you for bringing this to our attention. Either method will work; however, I prefer whisk and will put this on the list of articles to update. Please let us know how you like the pie!