Ingredients:
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
Instructions:
Step1: 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.
Step2: Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
Step3: Stir in 1 1/2 cups coconut and coconut extract.
Step4: Pour coconut custard into cooled pie shell.
Step5: Refrigerate for at least 2 hours.
Step6: 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.
Step7: Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Step8: Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
Keep refrigerated.
