Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.




Jamaican Coconut Pie

Bonefish Grill Jamaican Coconut Pie With Rum Sauce
Copycat Recipe

Makes 1 Pie

1 cup whole milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
6 eggs
1 tablespoon vanilla
2 cups coconut, shredded

Rum Sauce
1 cup brown sugar (light or dark)
1 cup butter, unsalted
1 cup dark rum

Pie Filling: Place milk, cream, sugar, flour, eggs and vanilla 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° for 40-45 minutes.

Rum Sauce: In small sauce pan, heat butter over medium heat until melted. Add brown sugar and mix together until sugar dissolves. Add rum and cook for 1 minute on medium heat. Slice pie and serve with rum sauce, to your liking. Pie best when served warm.


  1. That's what's so awesome about it. It's a lot lighter without the crust.

  2. I just made it omg is delicious best desert ever.

  3. I made this for our Jamaican dinner on the weekend. I should have taken a picture as it looked AMAZING. I tw as so easy to make and tasted delicious too. Definitely adding it to my repertoire!

  4. Made some alterations. I made it with the heavy cream and 1/2 and 1/2. I made the sauce with about a table spoon of rum -just to flavor. I cut into bite sized squares-everyone loved it and even the diabetics could taste it.

  5. Is the shredded coconut supposed to be sweetened, or unsweetened?