Coconut Cream Pie
Ingredients
For the Pie Filling:
4 large Egg Yolks
30 g Cornstarch
14 ounces Coconut Milk full fat
240 ml Half-and-Half
130 g Granulated Sugar
1/4 teaspoon Salt
80 g Shredded Coconut sweetened
30 g Unsalted Butter softened
1 teaspoon Vanilla Extract
1/2 teaspoon Coconut Extract optional
For the Whipped Cream:
360 ml Heavy Cream cold
20 g Confectioners’ Sugar or Granulated Sugar
3/4 teaspoon Vanilla Extract
Optional for Garnish:
- Coconut Shavings unsweetened
Directions
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