I love coconut. I love coconut cakes, coconut cream pies, toasted coconut, coconut shrimp. Therefore as we draw closer to Easter, what better time to start thinking about desserts and dishes made with coconut?
Coconut Cream Pie
- 1 cup sweetened flaked coconut
- 1 1/2 cups coconut milk
- 1 1/2 cups heavy cream
- 2 eggs, beaten
- 1/3 cup corn starch
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed or make your own (carton of whipping cream, 2 tbls. confectioners sugar, 1 tsp. vanilla, beat on high in mixer until stiff peaks form)
Preheat oven to 350°. Spread 1/4 cup of coconut on a baking sheet and toast it, stirring occasionally until it is golden brown about 5 minutes.
In a medium saucepan, combine the milk, heavy cream, eggs, sugar, corn starch and salt, mix well. Bring to a boil over low to medium heat, stirring constantly for about 20 minutes. Remove from the pan from the heat, and stir in 3/4 cup of the coconut and the vanilla extract. Reserve remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and reserved coconut.