Description
A luscious dessert with a creamy coconut filling, topped with fluffy whipped cream and toasted coconut for a delightful tropical treat.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 can coconut milk
- 3/4 cup granulated sugar (or coconut sugar)
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup whipped cream (store-bought or homemade)
- Toasted coconut flakes (optional)
Instructions
- Prepare the crust: Bake store-bought pie crust according to package instructions or roll out homemade dough and bake until golden.
- Make the filling: In a medium saucepan, combine coconut milk, sugar, and cornstarch. Stir over medium heat until thickened, then whisk in egg yolks, vanilla, and shredded coconut.
- Chill the filling: Pour the thickened filling into prepared crust and cool, then refrigerate for a few hours to set.
- Top with whipped cream: Spread whipped cream generously over the pie.
- Add the finishing touches: Sprinkle toasted coconut flakes on top if desired.
Notes
Use fresh coconut for a more intense flavor. For a firmer filling, consider using gelatin. Chill the pie overnight for the best flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 165mg