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Coconut Cream Pie

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A rich and creamy dessert that combines coconut milk and heavy cream, topped with whipped cream and toasted coconut.

Ingredients

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  • 1 pre-baked pie crust
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • Whipped cream for topping

Instructions

  1. Whisk together the sugar, cornstarch, and salt in a saucepan.
  2. Add the coconut milk and heavy cream gradually, whisking until combined.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Remove from heat and stir in the egg yolks, vanilla extract, and shredded coconut.
  5. Pour the filling into the pre-baked pie crust.
  6. Refrigerate for at least 4 hours until set.
  7. Top with whipped cream and additional shredded coconut before serving.

Notes

Make sure your pie crust is completely cool before filling. For toasted coconut, place shredded coconut on a baking sheet and toast until golden brown.

Nutrition

Find it online: https://cookingwithmayaa.com/coconut-cream-pie/

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