Ingredients

The following ingredients have 4 Servings
  • 13.5 oz coconut milk
  • 1 1/2 cups half and half
  • 2 eggs + 1 egg yolk (beaten)
  • 3/4 cups granulated sugar
  • 1/2 cup corn starch
  • 1/4 tsp salt
  • 2 cups sweetened flaked coconut (divided)
  • 1 tsp coconut extract (or vanilla extract)
  • 1 deep dish pie shell (baked and cooled (I used Pillsbury))
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla or coconut extract

Instruction

  • Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
  • Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
  • Stir in 1 1/2 cups coconut and coconut extract.
  • Pour coconut custard into cooled pie shell.
  • Refrigerate for at least 2 hours.
  • Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.
  • Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
  • Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
  • Keep refrigerated.