I’ve tweaked (but not twerked),
And found what worked…
After several tries,
(and several pies,)
Here’s the style
That makes me smile.
My poem is off the cuff,
So, don’t be rough…(groan).
1 (9-inch) pie shell, baked and cooled
For the filling:
1 can (13.4 fl. oz.) coconut milk plus enough whole milk (full fat) or half-and-half to make 2 1/3 cups
OR 2 1/3 cups coconut milk or any combination of those
3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
3 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
11/2 cups toasted unsweetened (if unavailable, sweetened will work) flaked coconut, divided
- Have handy a small heat-proof bowl, a medium heat-proof bowl, and a sieve.
- Stir the coconut milk with the whole milk or half-and-half until combined. Reserve 1/4 cup. Whisk the egg yolks together with the sugar, cornstarch, and salt in the small bowl. Stir in the reserved 1/4 cup milk until smooth.
- In a 3-quart saucepan, heat the remaining milk just to a boil over medium to medium-high heat. Remove from heat and quickly whisk about 1/2 cup of the hot milk into the egg yolks. Add the yolk mixture back to the hot milk, stirring constantly and rapidly and return pan to the heat. Bring back to a boil, reduce heat and continue to stir until the mixture is thickened, about 30 seconds to a minute more.
- Remove pastry cream from heat, run through a sieve into the medium bowl. Gently stir in the butter. Fold in 1 cup of the toasted coconut with the vanilla extract until evenly combined. Spoon filling into prepared pastry crust. Sprinkle with the remaining 1/2 cup toasted coconut.
- Refrigerate until set and cooled completely, at least 2 hours. Serve with sweetened whipped cream if desired.
Notes: To make toasted coconut: Spread coconut out evenly on a large baking sheet. Toast in the oven set at 350°F for 5–10 minutes until golden, watching carefully so it doesn’t burn. Stir a couple of times so it toasts evenly. Cool before using for Coconut Cream Pie.
*Unsweetened coconut milk or coconut cream can be found in the Asian foods section of the grocery store. Sweetened coconut cream should not be used for this recipe.
I haven’t tried whipping coconut milk but it might work. That would be pretty tasty.