A luscious and creamy coconut dessert perfect for any occasion.
Ingredients
- 1 cup sugar granulated
- 1/4 cup cornstarch for thickening
- 2 cups whole milk
- 3 pieces egg yolks lightly beaten
- 1 1/2 cups sweetened shredded coconut divided
- 1 teaspoon vanilla extract pure
- 1 cup whipped cream freshly made for topping
- 1 piece pie crust pre-baked 9-inch
Instructions
- In a saucepan, combine sugar and cornstarch. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.
- Remove from heat and slowly whisk a small amount of hot mixture into the egg yolks; return all to pan.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from heat; stir in 1 cup of coconut and vanilla. Pour into baked pie crust.
- Cover with plastic wrap; refrigerate for at least 3 hours.
- Before serving, top with whipped cream and sprinkle with remaining coconut.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 50gProtein: 7gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 230mgPotassium: 180mgFiber: 3gSugar: 35gVitamin A: 6IUVitamin C: 1mgCalcium: 8mgIron: 4mg