Coconut Cream Pie

Ingredients:

• 1 prebaked 9-inch (23 cm) pie crust

Coconut:

• 1 1/2 cups (360 ml) dried coconut (sweetened or unsweetened, shredded or flaked), divided

Coconut Cream Filling:

• 1 cup (240 ml) whole milk, divided
• 1 1/2 cups (360 ml) unsweetened coconut milk
• 4 large egg yolks
• 2/3 cup (165 grams) granulated white sugar
• 1/4 cup (35 grams) cornstarch (corn flour)
• 1/4 teaspoon salt
• 2 tablespoons (28 grams) butter, diced
• 1 teaspoon pure vanilla extract
• 1 tablespoon rum (optional)

Whipped Cream:

• 1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)
• 1 tablespoon confectioners (powdered or icing) sugar, or to taste
• 1/2 teaspoon pure vanilla extract

Instructions:

1. Toasted Coconut:
   • Preheat oven to 350 degrees F (180 degrees C).
   • Spread dried coconut on a baking sheet and bake for 5-10 minutes until lightly browned.
   • Stir occasionally for even toasting. Let cool before using.
2. Coconut Cream Filling:
   • In a saucepan, bring milk and coconut milk to a boil.
   • In a heatproof bowl, whisk egg yolks with 1/4 cup (60 ml) milk.
   • In another bowl, whisk sugar, cornstarch, and salt. Add to egg yolks, whisking until smooth.
   • Slowly add hot milk to egg mixture, whisking constantly.
   • Pour the mixture into a saucepan and cook over medium heat until boiling, whisking constantly.
   • Continue whisking for 30-60 seconds until thickened.
   • Remove from heat, whisk in butter, vanilla extract, and rum (if using).
   • Gently stir in 1 cup (240 ml) toasted coconut.
   • Pour into the baked crust, cover, and refrigerate for 3-4 hours or until firm.
3. Whipped Cream:
   • Freeze mixing bowl and whisk for 15 minutes.
   • Beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread or pipe whipped cream over the filling.
   • Garnish with the remaining toasted coconut.

Serving: Serves about 8-10 people. Enjoy your delicious Coconut Cream Pie!