Ingredients
– 1 pre-made graham cracker crust (or you can make your own)
– 1 cup coconut milk
– 1 cup heavy whipping cream
– 1 cup granulated sugar
– ¼ cup cornstarch
– ¼ teaspoon salt
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup shredded sweetened coconut (plus extra for topping)
– Whipped cream for topping
Equipment Needed
– Mixing bowls
– Whisk
– Saucepan
– Rubber spatula
– 9-inch pie dish
– Electric mixer (optional, for whipped cream)
– Measuring cups and spoons
Step-by-Step Instructions
First, start by combining the granulated sugar, cornstarch, and salt in a medium saucepan over medium heat. It’s essential to whisk these dry ingredients together first to prevent any lumps in your filling. Then, slowly stir in the coconut milk and heavy whipping cream, continuing to whisk until everything is well combined. Keep stirring it until the mixture thickens and starts to bubble, about 5-7 minutes. It’s such a pleasant sight to see it transform! Once thickened, remove the saucepan from heat and let it cool for a few minutes. Just a tip: I like to scoop out a little of the mixture and let it cool in a separate bowl. This helps me gauge when to add in my egg yolks! (See the next page below to continue steps…)
