Begin by preparing the coconut custard: in a saucepan, combine coconut milk, sugar, and cornstarch. Whisk until smooth over medium heat, and bring to a gentle simmer, stirring constantly until the mixture thickens and just starts to bubble, about 5-7 minutes. Remove from heat.
1 1/2 cups coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch
In a small bowl, lightly beat the egg yolks. Slowly temper the eggs by whisking in a few spoonfuls of the hot coconut mixture, then pour the egg mixture back into the saucepan while stirring continuously. Return to heat and cook for another 2 minutes until the custard is very thick and coats the back of a spoon. Remove from heat and stir in vanilla extract and shredded coconut.
4 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup shredded sweetened coconut
Pour the custard into the pre-baked and cooled pie crust, smoothing the surface with a spatula. Cover and refrigerate for at least 2 hours to set.
1 pre-made pie crust
While the custard chills, prepare the whipped cream: in a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Keep refrigerated until ready to top the pie.
1 cup heavy whipping cream, 2 tablespoons powdered sugar
Once the custard is set and chilled, spread the whipped cream evenly over the top of the pie using a spatula or piping bag. Sprinkle with toasted shredded coconut for added crunch and aroma.
1 cup heavy whipping cream, 1/2 cup toasted shredded coconut
Slice and serve immediately, allowing the coconut flavor and creamy texture to shine with each bite.
