Ingredients :

For the crust:

•1 ½ cups graham cracker crumbs

  • ½ cup shredded sweetened coconut
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 1 cup sweetened shredded coconut
  • 2 ½ cups coconut milk
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream topping:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Additional shredded coconut for garnish (toasted, if desired)

Préparations :

  • Preheat your oven to 350°F (175°C).
  • Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and shredded coconut. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture into a 9-inch pie dish, covering the bottom and sides. Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove it from the oven and let it cool completely.
  • Toast the shredded coconut for the filling: Spread the 1 cup of sweetened shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes or until it turns golden brown. Stir occasionally to ensure even toasting. Set aside.
  • Prepare the filling: In a medium saucepan, combine the coconut milk and whole milk. Heat the mixture over medium heat until it begins to steam, but not boil. Meanwhile, in a separate bowl, whisk together the granulated sugar, cornstarch, and salt. Add the egg yolks to the dry mixture and whisk until smooth.

  • Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Once combined, pour the egg-milk mixture back into the saucepan with the remaining milk. Continue to cook over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency.
  • Remove the saucepan from the heat and stir in the toasted shredded coconut, unsalted butter, and vanilla extract until everything is well combined.
  • Pour the filling into the cooled pie crust, spreading it out evenly. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or until set.
  • Prepare the whipped cream topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Assemble the pie: Once the filling has set, spread the whipped cream over the top of the pie. For an extra touch, you can sprinkle some additional shredded coconut on top, and if you like, you can toast some coconut for added texture and flavor.
  • Serve and enjoy! Keep any leftovers refrigerated.


Leave a Reply

Your email address will not be published. Required fields are marked *