Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 2 cups whole milk
  • 1 can (400ml) full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1.5 cups sweetened flaked coconut
  • 1.5 cups heavy whipping cream, chilled
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes until fragrant and golden. Set aside to cool completely.
  2. Whisk sugar, cornstarch, flour, and salt in a medium saucepan. Slowly stir in whole milk and coconut milk until smooth. Place over medium heat, whisking constantly until the mixture bubbles gently and thickens to a pudding-like consistency. Remove from heat and whisk in butter and vanilla until glossy.
  3. Whisk the egg yolks in a small bowl. Slowly pour about 1/2 cup of the hot custard into the yolks, whisking rapidly to prevent scrambling. Pour the tempered egg mixture back into the main pot and cook for another 2 minutes over low heat. Fold in the sweetened flaked coconut.
  4. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours to set completely.
  5. Beat chilled heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread the whipped cream over the chilled custard.
  6. Toast the unsweetened shredded coconut in a pan over medium heat until golden brown, then sprinkle over the whipped cream for garnish.