Ingredients

The following ingredients have 4 Servings
  • 8 ounces shortbread cookies (about 10 large shortbread cookies)
  • 4 tablespoons coconut oil (melted)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 14 oz. can coconut milk (I used lite coconut milk)
  • 3 large egg yolks (beaten)
  • 1 cup sweetened flaked coconut
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil (or butter)
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste (can substitute extract)
  • 1/4 cup sweetened flaked coconut (lightly toasted (to serve))

Instruction

  • Preheat oven to 325º. Crush cookies in a Ziploc bag in to fine crumbs. Add butter and toss until well combined.
  • Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
  • Combine the sugar, cornstarch, and salt in a medium-size saucepan. Add the milk and bring to a boil. Cook 2 minutes, stirring constantly. Remove from heat.
  • Remove 1/2 cup of the cooked mixture and pour it slowly in to the beaten egg yolks in a small bowl, whisking constantly until thoroughly combined. Add this mixture to the saucepan. Cook over medium-low heat for 2 to 3 minutes, whisking constantly, until mixture thickens. Remove from heat.
  • Whisk in vanilla and coconut oil. Beat until the coconut oil is fully melted and the mixture is smooth. Stir in the coconut.
  • Transfer the coconut custard to a medium size glass or ceramic bowl. Cover and allow to come to room temperature.
  • Once cooled, pour into cooled crust, using a spatula as necessary to distribute the custard evenly.