In a saucepan over medium heat, combine coconut milk, whole milk, sugar, shredded coconut, cornstarch, and salt. Whisk until smooth.
Cook until it starts to thicken, then slowly whisk in egg yolks. Stir constantly for 2–3 minutes.
Remove from heat, stir in butter and vanilla. Let cool slightly.
Pour filling into your prepared crust and smooth the top.
Chill for at least 4 hours or overnight until set.
Top with whipped cream and sprinkle with toasted coconut before serving.
🍴 Tip: Toast your coconut in a dry pan on low heat for a minute or two—it brings out the flavor beautifully!
Juice of Life!!! Beetroot, Carrot, and Banana!
Blood Sugar Friendly Zucchini Fritters: A Real Treasure
Beef Bourguignon cookeo weight watchers
Hard Boiled Egg Gratin with Ham and Cheese Bechamel: A Comforting Classic
How to Detox Each Organ To Never Be Sick or Tired Again
For plants, 1 pinch is enough: lush and lasting flowering
The burners of your gas stove will come back like new: this is the mistake we all make!
Say Goodbye to Leg Cramps: 8 Vitamins Every Senior Needs for Stronger Legs
Potato, Sausage, and Cheese Skillet