Use a pre-made pie crust or bake a homemade one until golden brown. Let it cool completely before adding the creamy coconut filling.
1. Gather Ingredients
Lightly toast shredded coconut in a dry pan for extra flavor. It adds a delicious crunch and enhances the tropical taste of the pie.
2. Toast the Coconut
Cook coconut milk, sugar, eggs, and cornstarch until thick. Stir constantly to avoid lumps, then mix in butter and vanilla for a silky texture.
3. Easy to Make
Pour the warm filling into the crust and smooth it out. Cover with plastic wrap, pressing it onto the surface to prevent skin from forming.
4. Works as a Topping
Beat heavy cream with sugar and vanilla until fluffy. Spread it generously over the chilled pie for a light, airy finish.
5. No Canned Fillers
Sprinkle the toasted coconut on top for a perfect crunch. It not only looks great but also adds a deep, nutty flavor to every bite.
6. Add Toasted Coconut
Let the pie chill for at least 2 hours before slicing. Serve cold for the best texture, and enjoy every creamy, coconut-filled bite! 4o
7. Slice and Enjoy!