Coconut Meringue

Aug 13, 2026 · By VanillaGoods

Baking Pies tarts Origin: Tahitian Vanilla: Extract Medium

A coconut meringue to crown cream and custard pies. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes enough to top one 9-inch pie.

Prep 15 min

Cook 17 min

Cool 1 hr

Total 1 hr 32 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

4.0 (132.0 g)large egg whites, at room temperature
¾ cup (150.0 g)granulated sugar
¼ tsp (1.2 ml)cream of tartar
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
½ cup (42.0 g)sweetened shredded coconut

Make it at home

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Instructions

Heat the oven to 350°F. Have the pie filling hot, or freshly made, in its baked crust.
Whisk the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water until the sugar dissolves and the mixture reaches 160°F, 3 to 5 minutes.
Transfer to a mixer and whip on high speed until stiff, glossy peaks form and the bowl feels cool, about 5 minutes. Beat in the vanilla.
Spread over the filling, sealing it to the crust all the way around so it doesn't shrink, and swirl into peaks. Sprinkle with the coconut.
Bake until the peaks are golden, 10 to 12 minutes, or brown with a kitchen torch. Cool at room temperature for 1 hour, then refrigerate.

Tips

Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Refrigerate meringue-topped pie and serve within 2 days.

Recipe FAQ

How long does it take to make coconut meringue?

Plan on 15 minutes of prep and 17 minutes of cooking, plus 1 hour to cool. It makes enough to top one 9-inch pie.

How should I store coconut meringue?

Refrigerate meringue-topped pie and serve within 2 days.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

A coconut meringue to crown cream and custard pies. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes enough to top one 9-inch pie.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

107 Calories / serving

1.7g Fat

21.7g Carbs

2.0g Protein

20.9g Sugar

Whole recipe (8 servings): ~856 cal · 14g fat · 174g carbs · 16g protein · 167g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 107 calories

What it takes to burn one serving

Brisk walking 20 min·1.2 mi·~2350 steps
Walking uphill or incline treadmill 14 min·0.7 mi·~1400 steps
Moderate cycling 11 min·2.2 mi
Swimming laps 15 min
Jogging 10 min·0.8 mi·~1600 steps
Stair climbing 10 min·~900 steps
Dancing 17 min
Bodyweight circuit training 11 min
Cleaning, errands, or playing with the dog 25 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.