This is the unbaked one!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
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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