Ingredients
- 1 1/2 cup half and half
- 1 1/2 cup coconut milk (the good quality thick kind, a little less than 1 can)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup flaked coconut (toasted, don't use the long shredded kind use the short)
- 1 teaspoon coconut extract (or vanilla)
- 1 baked (9 inch) pie pastry (I used a pre-made vanilla crumb crust)
- FOR THE TOPPING
- 1 to 1 1/2 cups whipping cream (depending on how much you love whipped cream lol, the kind you have to whip yourself, not the pre-made, frozen stuff!)
- 1/4 to 1/3 confectioners' sugar (to taste)
- 1 teaspoon coconut extract
- 1/3 cup sweetened flaked coconut (toasted)
How to Make
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Step 1: In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
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Step 2: Stir in 3/4 cup of the coconut and the coconut extract (or vanilla). Pour into pie shell and chill for 2 to 4 hours, or until firm.
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FOR THE TOPPING
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Step 3: While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped cream, then sprinkle on about 1/3 cup toasted coconut. OMG!!!!!!
We hope you enjoy this recipe!
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