Coconut Cream Pie

A smooth custard that coats the palate, flavored with coconut milk. The filling is topped with firm whipped cream and toasted coconut for a crunchy finish.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 570
• Protein: 8 g
• Carbs: 47 g
• Fat: 39 g

Ingredients

• 0.5 piece Sweet shortcrust pastry ( rolled out )
• 200 ml Coconut milk ( well mixed )
• 125 ml Whole milk
• 75 g White sugar
• 20 g Corn starch
• 2 piece Egg ( yolks only )
• 25 g Minimum butter sweet ( diced )
• 0.5 tsp Vanilla extract
• 50 g Coconut meat ( grated )
• 150 ml Cream ( heavy cream )

Instructions

1. Baking the pie crust

   Preheat oven to 180°C. Line a pie dish with the shortcrust pastry, prick the bottom, and blind bake for 15 minutes until the edges are golden and the pastry is dry to the touch.

2. Toasting the coconut

   In a dry pan, toast the grated coconut flesh. Stir constantly until it turns golden blond and releases a nutty aroma.

3. Preparing the custard base

   In a saucepan, heat the whole milk and coconut milk. Meanwhile, whisk the egg yolks with white sugar and cornstarch until the mixture turns pale.

4. Thickening the cream

   Pour the hot milk over the eggs while whisking, then return to the heat. Cook, stirring constantly, until the custard thickens and heavily coats the spoon.

5. Final binding

   Remove from heat, then whisk in the butter and vanilla extract. Fold in half of the toasted coconut. Pour onto the baked crust and smooth the surface.

6. Chilling and finishing

   Let set in the fridge for at least 4 hours. Before serving, whip the cream into stiff peaks with a bit of sugar. Spread over the pie and sprinkle with the remaining toasted coconut.

Chef's tips

• For the whipped cream to hold, both the bowl and the cream must be ice-cold.
• The custard is ready when it makes 'plop' sounds while boiling and offers resistance to the whisk.

Storage

Keep in the refrigerator for up to 48 hours. Do not freeze.