Ingredients
▢1 refrigerated pie crust or single pie crust recipe
▢1/2 cup coconut flakes
▢1 egg white
Coconut Custard
▢2 eggs
▢1 can coconut milk (approx. 14 oz)
▢half and medium or light cream
▢1/2 cup cornstarch
▢3/4 cup white sugar
▢pinch of salt
▢3/4 cup roasted coconut flakes
▢1 teaspoonful of vanilla
Topping
▢Whipped cream or whipped topping (about 2 cups)
▢1/4 cup roasted coconut flakes
Instructions
Preheat the oven to 450 degrees. Unroll the cake crust and brush with the egg white. Sprinkle 1/2 cup of coconut on top of the crust and press gently to make it stick.
Place it in a 9-inch cake pan and prick the bottom with a fork. Bake for 10 to 12 minutes or until lightly browned. Allow to cool completely.
Pour coconut milk into a large measuring cup and cover with cream up to 3 cups.
In a large saucepan, beat eggs, coconut milk and cream, cornstarch, white sugar and salt. Beat over medium-low heat until thick and bubbly. Remove from heat and add vanilla and 3/4 cup coconut.
Immediately, pour the cooled cake batter and cover it with plastic wrap. Refrigerate for 4 hours or overnight.
Remove plastic wrap and cover with whipped cream or whipped topping and remaining coconut.
Recipe Notes
To toast the coconut, place it in a non-stick frying pan over medium-low heat. Stir until fragrant and slightly golden.