Light, delicate, and definitely coconut tasting!
- 1 prebaked pie shell
- 1/4 sweetened flaked coconut toasted at 375 for about 5 minutes – cool and set aside
- 4 large egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup unsweetened coconut milk
- 2 tbsps soft butter
- 1 tsp vanilla
- 1 cup unsweetened flaked coconut
Combine sugar, cornstarch and salt in a small saucepan. Slowly mix in milk and coconut milk and heat over medium heat, whisking constantly until it reaches a boil Cook for 1 minute whisking constantly.
In a small bowl, beat the egg yolks. Combine some of the warm milk into the eggs and mix well to temper. Pour all back into the pan and cook for 1 minutes whisking constantly. Remove from heat and stir in the butter, vanilla and unsweetened coconut. Pour into the pie crust. Cover with plastic wrap and chill 2+ hours.
In a mixer bowl (preferably chilling the bowl and whisk), pour:
- 1 cup whipping cream
- 2 tbsps confectioners sugar
- 1/8 tsp coconut extract
- 3/4 tsp gelatin
Beat all until stiff. Top the pie with this cream and garnish with the toasted coconut.