Coconut Recipe

Instructions

1. 1

   Prepare the Filling

   In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk together until well combined.

2. 2

   Add Milk

   Gradually whisk in the whole milk, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and comes to a gentle boil.

3. 3

   Incorporate Egg Yolks

   In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the egg yolks while whisking continuously to temper them. Then, slowly whisk the tempered egg yolks back into the saucepan.

4. 4

   Combine Coconut and Flavoring

   Stir in the sweetened shredded coconut and vanilla extract. Continue to cook for an additional 2-3 minutes until thickened. Remove from heat and stir in the heavy cream.

5. 5

   Assemble the Pie

   Pour the coconut filling into the pre-baked pie crust and smooth the top with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.

6. 6

   Serve

   Before serving, top the pie with toasted coconut flakes if desired. Slice and enjoy your delicious coconut cream pie!