1 9-inch pre-baked pie crust
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 cup coconut milk
1 cup water
4 egg yolks, beaten
1/2 cup fresh lemon juice
2 tablespoons butter
1 tablespoon lemon zest
1 cup sweetened shredded coconut
Directions
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in coconut milk and water until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
Boil for 2 minutes, then remove from heat.
Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks, then return the mixture to the saucepan.
Bring to a gentle boil and cook for an additional 2 minutes, stirring constantly.
Remove from heat and stir in lemon juice, butter, and lemon zest until well combined.
Fold in shredded coconut and pour the filling into the pre-baked pie crust.
Chill the pie in the refrigerator for at least 4 hours before serving.
Nutrition Facts
Calories:
380
Fat:
18
Carbohydrates:
52
Protein:
4
Sodium:
240
Fiber:
2
Sugar:
35
