★Ingredients
1 pre-baked pie crust
1 can (13.5 oz) coconut milk
1/2 cup granulated sugar
1 cup heavy cream
1/4 cup cornstarch
1 teaspoon vanilla extract
4 egg yolks
1 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
★Instructions
In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until just simmering, stirring occasionally.
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Gradually pour the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs.
Remove from heat and stir in the vanilla extract and shredded coconut.
Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with additional shredded coconut if desired.
Enjoy!