Let's Begin!

Coconut Filling

• In a small bowl, whisk the egg yolks and cornstarch together. Set aside.
• Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.
• Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep the egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
• The mixture will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract.
• Pour the warm filling into the cooled pie crust. Cover it tightly with plastic wrap directly on the surface of the pudding and refrigerate for at least 3 hours or overnight until chilled and thickened.

Whipped Cream

• Using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
• Pipe or spread the whipped cream on top. Garnish with extra coconut. Chill the pie uncovered for up to a few hours or you can serve it immediately.
• Serve and enjoy with family and friends!