°400 ml milk coconut (14 oz)

°400 ml 10% coffee cream (14 ounces half and half) – any 10% liquid cream will do

°2 eggs

°150g white sugar (3/4 cup)

°65 g cornflour or cornstarch (1/2 cup

)°1 tub of betty crocker fluffy white or philadelphia type icing, or sweet meringue type icing of your choice

°1 pinch of salt

°1 teaspoon vanilla extract

°1 pie crust already made graham crackers 22.5 cm in diameter

°100 g shredded coconut (1 1/4 to 1 and 1/2 cup)


take a saucepan

Put the coconut milk, cream, cornstarch, sugar, salt and eggs

Mix well

Bring to a simmer on medium heat, stir constantly

When the mixture begins to boil, and it has thickened enough, remove it from the heat (we are looking for a texture of hollandaise sauce)

Add the vanilla extract and 3/4 of the coconut

Pour over the pie crust

Refrigerate for at least 4 hours

Preheat your oven to 175°C (350°F)

Spread the rest of the coconut on the plate

Toast the coconut, until it has a golden color

Spread the icing on the pie

Sprinkle the toasted coconut over the pieServe it while the device is still firm

Enjoy !

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