I really like this recipe because the use of coconut milk and finely shredded unsweetened coconut in the custard gives a great flavor and texture. The stabilized whipped cream (with gelatin) is nice and lasts well, but feel free to use normal whipped cream instead. Just don’t forget to top with freshly toasted coconut!
Coconut Cream Pie Recipe
Active time: 30 minutes
Chill time: 2 hours
For the pie:
1 cooled pre-baked pie shell (I like this recipe)
4 egg yolks
1/3 cup + 2 teaspoons cornstarch
3 cups of milk (1 can of coconut milk + enough whole milk to get 3 cups, or 3 cups of whole milk)
3/4 cup + 1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, cut into pieces
1 cup unsweetened, finely shredded (or desiccated) coconut
For the topping:
1 teaspoon unflavored gelatin + 4 teaspoons cold water (optional)
1 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened or unsweetened shredded coconut
1. Whisk the yolks in a bowl, and set aside. Stir cornstarch, sugar, and salt together in a medium saucepan. Slowly whisk in the milk. Cook, stirring constantly, over medium heat until it comes to a boil, and then let boil one minute.
2. Slowly stream the mixture into the yolks while whisking constantly to temper. Add the mixture back into the pan and bring to a boil over medium heat, stirring constantly. Let boil about one more minute, until thick and smooth.
3. Remove from heat and add vanilla, butter, and coconut.
4. Cool the filling slightly (about 30 minutes) and pour into the baked pie shell. Cover with plastic wrap and refrigerate for at least 2 hours until set.
1. Heat the oven to 400 degrees F, and line a baking sheet with aluminum foil. Spread the coconut evenly on the sheet and baked, stirring often, until coconut is evenly browned, about 5 minutes. Be very careful not to burn the coconut, and let cool completely before using.
2. If using gelatin, sprinkle the gelatin over the cold water in a small, heatproof bowl and let sit 5 minutes. Then either microwave the bowl for about 20 seconds or place the bowl in hot water until the gelatin is completely dissolved.
3. Using an electric mixer or whisk, beat the whipping cream, powdered sugar, and vanilla in a large mixing bowl until combined. If using gelatin, start drizzling in the gelatin mixture into the cream while continuing to beat. Beat until soft peaks form.
4. Spread the whipped cream over the chilled pie, and top with toasted coconut. You can serve immediately, or cover with plastic wrap and refrigerate for a few days before serving.