Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
- Toasted coconut flakes for garnish
Instructions
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk together until smooth and cook over medium heat.
- Stir continuously until the mixture thickens.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, stirring constantly. Then pour the yolk mixture back into the saucepan.
- Stir in vanilla extract and shredded coconut.
- Pour the coconut filling into the pre-baked pie crust and let it cool.
- Once cooled, top with whipped cream and sprinkle toasted coconut flakes on top.
- Refrigerate until set, then slice and serve.
Notes
Use unsweetened shredded coconut for a more natural flavor. Ensure your pie crust is fully baked and cooled before adding the coconut filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian