Ingredients
– 1 ½ cups of sweetened shredded coconut
– 1 cup of heavy cream
– 1 cup of sweetened condensed milk
– 3 large eggs
– 1 teaspoon of vanilla extract
– ½ teaspoon of almond extract
– 1 unbaked pie crust (store-bought or homemade)
– ¼ teaspoon of salt
– Extra coconut flakes for garnish (optional)
Equipment Needed
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Pie dish
– Oven
– Cooling rack
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). While it’s warming up, grab a mixing bowl and whisk together the heavy cream, sweetened condensed milk, eggs, vanilla extract, almond extract, and salt. It’s honestly one of my favorite parts of the process, as the sweet scent envelops the kitchen. Once everything is well combined, stir in the shredded coconut until it’s fully coated with the creamy mixture. Now that that’s done, pour the filling into the unbaked pie crust and use a spatula to smooth the top. I find that a nice even spread helps with the baking process.(See the next page below to continue steps…)
