Ingredients
- 1 baked (9 or 10-inch) pie pastry (deep dish - NOTE: 10-inch is better to use!)
- 1 1/4 cups 18% cream (or use half and half cream)
- 1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
- 1 cup sweetened flaked coconut (use soft finely flaked coconut only)
- 3/4 cup granulated sugar (divided)
- 1/4 cup cornstarch
- 2 large eggs
- 2 teaspoons coconut extract (optional)
- 2 teaspoons vanilla extract
- 1 cup whipping cream (unwhipped, 35%)
- Garnish
- 3 to 4 tablespoons sweetened flaked coconut (toasted)
How to Make
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Step 1: In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
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Step 2: In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
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Step 3: Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
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Step 4: Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
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Step 5: Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
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Step 6: Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
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Step 7: In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
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Step 8: Set 1 1/2 cups of the whipped cream aside to use for topping.
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Step 9: Fold the remaining whipped cream into the cooled filling; spread into pie shell.
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Step 10: Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
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Step 11: Sprinkle with 2 tablespoons toasted coconut.
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Step 12: Refrigerate for 1 hour, or until set or for up to 1 day.
We hope you enjoy this recipe!
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