Tropical Coconut Cream Pie
A delicious twist on the classic coconut cream pie with a tropical flair, perfect for those who crave a sweet and refreshing dessert experience.
Prep time: 15 minutesCook time: 10 minutesServes: 8
Ingredients
1 9-inch pre-baked pie crust
1 cup of coconut milk
1/2 cup of heavy cream
3/4 cup of granulated sugar
1/4 cup of cornstarch
1/4 teaspoon of salt
3 large egg yolks
1 teaspoon of vanilla extract
1 cup of shredded sweetened coconut
1/2 cup of crushed pineapple
1 tablespoon of unsalted butter
1 cup of whipped cream
1/4 cup of toasted coconut flakes
Instructions
Step 1: In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
Step 2: In a separate bowl, beat the egg yolks.
Step 3: Slowly add a small amount of the warm milk mixture to the egg yolks to temper them, then pour back into the saucepan.
Step 4: Cook until the mixture thickens, stirring constantly, about 7-10 minutes.
Step 5: Remove from heat and add vanilla extract, shredded coconut, crushed pineapple, and butter. Stir until combined.
Step 6: Pour the mixture into the pre-baked pie crust and let cool to room temperature.
Step 7: Chill in the refrigerator for at least 2 hours before serving.
Step 8: Top with whipped cream and toasted coconut flakes before serving.
Storage
Store in the refrigerator covered with plastic wrap for up to 3 days.
Reheating
To reheat, allow the pie to sit at room temperature for 15 minutes or serve chilled as it is best enjoyed cold.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
