There’s nothing better than having two beloved food items—coconuts and pies—and combining them into a delicious baked treat. With more time at home, anyone and everyone can make this coconut cream pie recipe in the company of their own homes.
Ingredients:
- 1 cup sweetened coconut flakes
- 3 cups half-and-half
- 2 large eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 in) pie crust/shell, baked
- Whipped cream
Tips:
1) While coconut milk is normally used for this recipe, using coconut cream yields a creamier, richer result because of its higher fat content! When using coconut cream, it’s important to dilute it with water. The ratio is 5.4 oz of coconut cream (about 1 can) and 2 cups of water.
HVA Ceylon provides both coconut milk and coconut cream that will give your dessert the boost it needs!
2) The toasted coconut topping requires flaked sweetened coconut, but you can also make your own sweetened coconut flakes with regular unsweetened coconut flakes. It’s simple—all you have to do is heat ¼ cup of water and 4 teaspoons of sugar until everything is completely dissolved. Afterward, you can add in 1 cup of regular unsweetened coconut flakes until the liquid is absorbed.
If you prefer using unsweetened coconut flakes due to dietary restrictions, that’s perfectly fine, as it gives the whole recipe a new flavor profile.
HVA Ceylon offers unsweetened desiccated coconut here!
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread the coconut flakes on a baking sheet and bake it, stirring occasionally, until golden brown, for about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well until completely incorporated. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in ¾ cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut flakes to top the pie.
- Pour the filling into the pie shell and chill until firm for about 4 hours.
- Top the pie with whipped cream and with the reserved coconut flakes.
Enjoy!
