Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.25 tsp salt
  • 4 tbsp ice water
  • 2 cups full-fat coconut milk (canned)
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 3 large egg yolks
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup unsweetened coconut flakes, toasted

Instructions:

  1. Pulse flour, salt, and chilled butter in a food processor until the mixture resembles coarse crumbs.
  2. Slowly add ice water, one tablespoon at a time, until the dough just begins to clump together.
  3. Roll out the dough and fit it into a 9-inch pie dish.
  4. Line with parchment paper and pie weights; blind bake at 375°F (190°C) for 12-15 minutes. Remove weights and bake for another 5 minutes until edges are light mahogany gold. Let cool completely.
  5. In a saucepan, whisk together sugar, cornstarch, and salt.
  6. Slowly stir in coconut milk and shredded coconut.
  7. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble.
  8. Temper the egg yolks by whisking a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan.
  9. Stir in vanilla extract, cook until thickened, and pour the custard into the cooled crust.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread whipped cream over the chilled custard and garnish with toasted unsweetened coconut flakes.