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1
To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour.
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2
Mix in the milk, water, and coconut cream.
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3
Place the saucepan over medium heat, and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
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4
Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
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5
Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
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6
Remove the saucepan from the heat, add the vanilla and coconut extracts, and whisk until they are evenly combined throughout the cream.
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7
Add the sweetened coconut and mix it in evenly.
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8
To assemble the pie, pour the coconut filling into the pie shell and refrigerate for at least 1 hour, or until the pie is firm.
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9
Evenly distribute the whipped cream across the top of the pie.
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10
If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look.
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11
Sprinkle the toasted coconut across the top of the whipped cream to serve.
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12
Coconut Cream Pie should be served cold.
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13
It can be stored in the refrigerator for up to 3 days.
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14
Chances are youll find both coconut cream and coconut milk at your local grocer.
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15
Its important to stick with coconut cream for cream pie recipes as it has a thicker, more pastelike consistency than the more water-based coconut milk, and as a result it will enhance the flavor and texture of your filling.
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16
I recommend using the popular Coco Lopez brand of coconut cream, which is often used to make pina coladas.
