The smell of the toasted coconut and the creamy custard would fill the kitchen and make everyone's mouth water. I have since passed on this recipe to my own children, and they love it just as much as I did.



9-inch pre-made pie crust
- 2 cups of coconut milk
- 1 cup of heavy cream
- 1/2 cup of sugar
- 3 egg yolks
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
Instructions:
1. Preheat oven to 375 degrees F.
2. Place the pie crust in a 9-inch pie plate and bake for 15 minutes.
3. In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, egg yolks, cornstarch, vanilla extract, and salt.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. Remove from heat and stir in the shredded coconut.
6. Pour the mixture into the pre-baked pie crust.
7. Bake for 25 minutes.
8. Let cool completely before serving.
9. Sprinkle with toasted coconut flakes before serving. Enjoy!