1 can coconut milk plus enough half-and-half to make 3 cups
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
recipe for a 9-inch single crust pie
Whipped cream to top
1/4 cup flaked coconut, toasted to top
In a medium saucepan, combine half-and-half, eggs, sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped cream toasted coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
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