Coconut Cream Pie with Coconut Milk
An easy coconut cream pie recipe made with coconut milk, milk and whole eggs.
Servings 10
Cost 5
Ingredients
- 9 inch crust baked
- 3 tablespoons all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¾ cup coconut milk (6 oz or a little under half a can) **
- ¾ cup whole milk
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
Topping
- 1 ¼ cups chilled whipping cream
- ⅓ cup confectioners’ sugar (you can use less if you like)
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut toasted
Instructions
- Whisk sugar and flour in a medium bowl. Whisk in just enough cold milk to make a paste (about ¼ cup). Whisk in the eggs and yolk.
- Meanwhile, in the top of a double boiler sitting over simmering water, heat the remaining milk and coconut milk until hot and steamy.
- Whisk tablespoons of hot milk mixture into the egg mixture, one tablespoon at a time until you've added about ½ cup of so (8 tablespoons), then whisk in all of the hot milk. Add it all back to the double boiler and heat, stirring often, until it thickens to the consistency of gravy. Remove from heat.
- Off heat, mix in coconut, vanilla and coconut extract. Pour filling into baked crust and let cool slightly. Cover with a piece of parchment or wax paper and chill until firm and cold.
- Using electric mixer, beat cream until soft peaks form. Beat in sugar, and extract. Spread whipped cream all over top of filling (or pipe it around edges). Sprinkle evenly with toasted coconut.
Notes
To toast coconut, lay it on a parchment lined baking sheet and bake at 350F until it edges start to brown. Mix it all up on the tray so that the browned parts are mixed with the still-white coconut. Let cool.
If you don't have quite 6 oz of coconut milk or if you have a little more than six oz, just make up the difference with extra (or less) whole milk.