Combine 2 cups milk, sugar, and salt in pan. Whisk once to mix and bring to a boil over low heat.
Place 1/2 cups coconut milk or coconut cream in mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into egg mixture. Return milk and sugar mix to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill.
After the filling has cooled, fold in 1/2 cup toasted sweetened coconut. After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar). Sprinkle the whipped cream with 1/2 cup toasted coconut.
To finish, whip the cream with sugar and vanilla. Spread the cream over the filling making sure it touches the edges fo the crust all around.
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|Serving Size: 1 Serving (1052g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2658 (84%)|
|Amt Per Serving||% DV|
|Total Fat 295.3g||394 %|
|Saturated Fat 180.6g||903 %|
|Monounsaturated Fat 84.4g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 1770.8mg||545 %|
|Sodium 627.5mg||22 %|
|Potassium 930.7mg||24 %|
|Total Carbohydrate 105.3g||31 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 104.2g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3179
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