Ingredients
1 pre-baked pie crust
1 cup coconut milk (full-fat, canned)
1 cup whole milk
1 cup shredded sweetened coconut
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy cream
2 tablespoons powdered sugar
1/4 cup toasted coconut flakes (for garnish)
Instructions
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In a medium saucepan, whisk together coconut milk, whole milk, shredded coconut, sugar, cornstarch, and salt until smooth.
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Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil (about 5–7 minutes).
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In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper.
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Pour tempered yolk mixture back into the saucepan. Cook for another 2–3 minutes, stirring, until thickened.
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Remove from heat. Stir in butter and vanilla until smooth.
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Pour custard into the pre-baked crust. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
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Beat heavy cream with powdered sugar until stiff peaks form. Spread over chilled custard.
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Garnish with toasted coconut flakes just before serving.
Notes
Use full-fat coconut milk for the richest flavor.
For extra coconut flavor, toast shredded coconut before adding to the custard.
Try a graham cracker crust for a fun twist.
Dairy-free? Use plant-based milk and coconut cream for the topping.
Let sit at room temp for 10–15 minutes before serving for best texture.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
