Bonefish Grill Jamaican Coconut Pie Recipe: Island Spice in Buttery Pastry

This tropical dessert brings Caribbean warmth to your table with a flaky crust and rich coconut filling. I first tasted something similar at a coastal seafood spot, and it’s been my go-to ever since.

The secret lies in the balance of creamy coconut, sweet condensed milk, and a touch of nutmeg. It bakes to a golden finish, with flavors that transport you straight to the islands.

Ingredients for Bonefish Grill Jamaican Coconut Pie

Pantry staples plus a few tropical touches. Nothing hard to find here.

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The shredded coconut is key. Sweetened flaked coconut from Baker’s or the baking aisle at Walmart works perfectly—just check the bag for freshness (no stale smell). The crust needs cold butter, so cut it into cubes and chill everything before starting. I’ve had best luck with Land O’Lakes unsalted for flakiness. Skip the pre-shredded stuff for the coconut; it’s often too fine.

No condensed milk? Simmer 1 cup milk with 3/4 cup sugar until reduced by half, but honestly, the canned stuff is easier. Out of nutmeg? Cinnamon at half the amount gives warmth but misses the island vibe. Evaporated milk can be swapped for coconut milk if you want extra tropical flavor. The eggs hold everything together—no good substitute here, so don’t skip them.

The pie keeps 3-4 days in the fridge, covered tightly. Leftovers taste even better after a night in the cold—the flavors meld. Freeze slices for up to 2 months, but the crust softens a bit. Always thaw overnight before reheating.

Step-by-Step Instructions for Jamaican Coconut Pie

Here’s how I create that perfect island-inspired pie with buttery crust and creamy filling.

Step 1: Prepare the Buttery Crust

In a large bowl, combine the 2 cups All-Purpose Flour, 1 tbsp Granulated Sugar, and 0.5 tsp Salt. Cut in the 0.75 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 6 tbsp Ice Water, one tablespoon at a time, mixing just until the dough comes together. Don’t overwork it—you should still see streaks of butter. Form into a disk, wrap in plastic, and chill for 30 minutes to prevent shrinking during baking.

Step 2: Shape and Pre-Bake the Crust

On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges, and crimp decoratively. For extra flakiness, I always freeze the shaped crust for 15 minutes before baking.

Preheat your oven to 375°F. Line the crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 12-15 minutes until the edges just begin to turn light golden brown. Remove the weights and bake for another 5 minutes until the bottom looks dry.

Step 3: Make the Creamy Coconut Filling

In a large bowl, whisk together the 2 whole Large Eggs, 1 can Sweetened Condensed Milk, 0.5 cup Evaporated Milk, 0.25 cup Heavy Cream, 1 tsp Vanilla Extract, and 0.5 tsp Ground Nutmeg until smooth. Fold in the 2 cups Shredded Coconut.

The mixture will be thick and creamy. I like to let it sit for 5 minutes to allow the coconut to absorb some of the liquid, which prevents it from settling to the bottom during baking.

Step 4: Bake the Pie to Golden Perfection

Pour the filling into the pre-baked crust. Return to the 375°F oven and bake for 30-35 minutes until the center is just set with a slight jiggle and the top is golden brown. Don’t overbake—the filling will continue to set as it cools.

If the crust edges begin to brown too quickly, cover them with strips of aluminum foil. The pie is done when a knife inserted near the center comes out clean. Let it cool completely on a wire rack before slicing—this takes about 2 hours at room temperature.

Best Sauces and Condiments for This bonefish grill jamaican coconut pie

Tropical Fruit Salsas

Mango-pineapple salsa cuts through the richness beautifully. I dice 1 cup ripe mango and ½ cup pineapple, then toss with 1 tbsp lime juice and 1 tsp minced jalapeño for heat. The sweet-tangy contrast elevates each bite. 🌟

Rum Caramel Drizzle

Simmer ½ cup brown sugar, ¼ cup heavy cream, and 2 tbsp dark rum until thickened. The boozy depth pairs perfectly with coconut. Let cool slightly before drizzling over warm slices.

Toasted Coconut Whip

Whip 1 cup heavy cream with 2 tbsp powdered sugar and fold in ¼ cup toasted coconut flakes. This adds texture and reinforces the pie’s tropical notes. I always toast the coconut in a dry pan first.

Spiced Chocolate Sauce

Melt ½ cup dark chocolate with ¼ cup coconut milk and a pinch of cayenne. The subtle warmth complements the nutmeg in the filling. Use high-quality chocolate like Ghirardelli 70%.

Citrus Zest Garnish

Finely grate lime or orange zest over each slice just before serving. The bright citrus aroma lifts the creamy richness. I use a microplane for ultra-fine shreds that melt into the filling.

Frequently Asked Questions