Perfect dessert for all the coconut lovers, it's a must try recipe!
- Cook Time
- Prep Time
- 6 ServingsServings
For The Crust
- 1 3/4 cup white flour
- 1 teaspoon salt
- 8 tablespoon butter or margarine
- 2 tablespoon sugar
- 4 tablespoon cold water
For The Coconut Cream
- 1/2 cup sugar
- 1 1/4 cup shredded coconut
- 5 egg yolks
- 1/4 cup corn starch
- 2 1/2 cup milk or non dairy milk
For the Topping
- 1 cup whip or non dairy whipping cream plus 1/4 cup of sugar optional
In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.
Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.
Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the coconut and keep stirring. Pour this cream into the baked pie crust.
Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.
Refregirate for 3 hours before serving.