Description
A luscious, creamy pie featuring a flaky crust filled with rich coconut custard, topped with whipped cream and toasted coconut. Perfect for a tropical dessert or any occasion that calls for indulgence.
Ingredients
Units
Scale
For the crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the coconut custard filling:
- 400 ml (13.5 oz) coconut milk
- 300 ml whole milk
- 150 g (3/4 cup) granulated sugar
- 4 large egg yolks
- 60 g (1/4 cup) cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 50 g (1/2 cup) sweetened shredded coconut
For the whipped cream topping:
- 240 ml (1 cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For garnish:
- 30 g (1/4 cup) toasted coconut flakes
Instructions
1. Prepare the filling:
- In a medium saucepan, whisk together the coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take about 5–7 minutes.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour the custard into the pre-baked pie crust, smoothing the top with a spatula.
2. Chill the pie:
- Cover the pie loosely with plastic wrap, ensuring it doesn’t touch the custard.
- Refrigerate for at least 4 hours, or until the filling is fully set.
3. Prepare the whipped cream topping:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
4. Assemble and garnish:
- Spread or pipe the whipped cream evenly over the chilled custard.
- Sprinkle toasted coconut flakes over the whipped cream for garnish.
5. Serve:
- Slice and serve chilled. Enjoy the creamy, tropical flavors!
Notes
- To toast coconut flakes, place them in a dry skillet over medium heat and stir frequently until golden brown. Be careful not to burn them.
- For added flavor, you can use a graham cracker crust instead of a traditional pie crust.