400 ml coconut milk
400 ml cream
150 g white sugar
65 g cornflour
1 jar of icing
1 pinch of salt
1 teaspoon vanilla extract
1 pie crust
100 g grated coconut
How to make the coconut cream pie?
Start by putting the coconut milk, cream, cornflour, sugar, salt and eggs into a saucepan. Mix well.
Heat over medium heat, stirring constantly
When the mixture starts to boil, and has thickened sufficiently, remove from the heat.
Add the vanilla extract and 3/4 of the coconut
Then pour over the pie crust
Refrigerate for at least 4 hours.
Then preheat the oven to 175°.
Spread the rest of coconut on the baking sheet
Toast the coconut until be golden
Then glaze the pie
And, sprinkle the toasted coconut over the pie
Serve the coconut cream pie for dessert.