I wanted it to be as coconutty as possible without excess sugar, which I why I use a combo of unsweetened flaked coconut and sweetened, shredded baker's coconut. I found my unsweetened coconut at the Sacramento Natural Foods Co-op (in the bulk bins section) and the coconut cream can be found in the Asian section of most grocery stores (or your local Asian market, if you're lucky enough to have one).
The coconut crust really puts this pie over the top, with the added bonus of being totally gluten-free! Enjoy!
Crust
3/4 cup shredded coconut
3/4 cup unsweetened coconut
3 tablespoons butter, melted
Add the two types of coconut to the bowl of a food processor and blend for a few seconds, until coconut is chopped and thoroughly integrated. Drizzle the three tablespoons melted butter over the coconut and blend again.
Pat the mixture into a 9-inch pie pan using the bottom of a measuring cup.
Bake at 325 degrees for 10-15 minutes, or until lightly golden.
Filling
1 can coconut milk
1 cup half & half
2 eggs, plus one egg yolk, beaten
2/3 cup sugar
1/2 cup cornstarch
1 pinch salt
1/2 cup of sweetened flaked coconut
1/2 cup unsweetened coconut
1 tsp coconut extract
In a saucepan, combine the cream, half & half, eggs, sugar, cornstarch and salt. Bring to a boil over low heat, whisking constantly, until mixture is very thick. Remove from heat and stir in the coconut and extract. Pour filling into the cooked crust and chill, about 4 hours or overnight.
Topping
1 and 1/2 cups heavy whipping cream
2 tablespoons confectioners sugar
1 tsp vanilla extract
1/2 cup of sweetened flaked coconut, toasted
To serve, blend the heavy whipping cream, sugar and vanilla with a hand mixer at high speed until thick and fluffy. Spread over top of pie and finish by sprinkling with toasted coconut.
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| Triple Coconut Cream Pie |
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