Instructions 

Step 1: Prepare the Custard Base

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually pour in the whole milk and coconut milk, whisking continuously to prevent lumps.

Step 2: Cook the Mixture

Place the saucepan over medium heat and cook while stirring constantly. Continue stirring until the mixture thickens and begins to bubble gently.

Step 3: Temper the Egg Yolks

In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot milk mixture into the yolks while whisking constantly. This process prevents the eggs from scrambling.

Step 4: Combine and Thicken

Pour the tempered egg mixture back into the saucepan. Cook for another 2–3 minutes, stirring constantly, until the custard becomes thick and smooth.

Step 5: Add Flavor

Remove the pan from the heat and stir in the butter, vanilla extract, and shredded coconut. Mix until the butter melts completely.

Step 6: Fill the Pie Shell

Pour the warm coconut custard into the fully baked pie shell. Smooth the top with a spatula.

Step 7: Chill the Pie

Cover the surface with plastic wrap (touching the custard to prevent a skin from forming). Refrigerate for at least 4 hours, or until completely set.

Step 8: Prepare the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 9: Decorate

Spread or pipe the whipped cream over the chilled pie. Sprinkle with toasted coconut flakes for a beautiful finish.

Methods & Tips for the Perfect Pie 

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Cakes

Sugar

Coconut Milk

1. Constant Stirring

Custard thickens quickly. Continuous stirring prevents lumps and ensures a silky texture.

2. Use Coconut Milk for Flavor

Combining whole milk and coconut milk provides both creaminess and strong coconut taste.

3. Chill Properly

Allowing the pie to chill for several hours helps the filling set firmly and slice beautifully.

4. Toast the Coconut

Lightly toast coconut flakes in a skillet for extra aroma and crunch.