This indulgent tropical dessert is not only a feast for the eyes but also a palate-pleasing treat that evokes memories of summer gatherings, family reunions, and sunshine-filled days. Its creamy coconut filling, paired with a crispy pie crust and topped with fluffy whipped cream, makes it a favorite among dessert lovers.
Ingredients
Scale:
For the Pie Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
1/4 teaspoon salt
4 to 5 tablespoons ice water
For the Coconut Cream Filling:
1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 ¾ cups whole milk
1 cup coconut milk
4 large egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
For the Topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional shredded coconut, toasted, for garnish (optional)
Instructions
Prepare the Pie Crust: Preheat your oven to 425°F (220°C). In a bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Roll the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
Roll and Bake the Crust: On a floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan, trim any excess dough, and crimp the edges. Prick the bottom with a fork to prevent bubbling. Bake for 10-12 minutes or until golden brown. Let it cool completely.
Make the Coconut Cream Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add whole milk and coconut milk, whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.
Add Egg Yolks: Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan. Continue to cook for another 2 minutes, stirring constantly.
Finish the Filling: Remove the saucepan from heat and stir in the butter, vanilla extract, and shredded coconut. Pour the filling into the cooled pie crust and spread evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling. Chill for at least 4 hours or overnight.
Prepare the Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish and Serve: If desired, sprinkle toasted coconut on top for added flavor and texture. Slice and serve chilled.
