Ingredients:

1-9 inch prebaked pie crust 23 cm

1 1/2 cups dried coconut (sweetened or unsweetened shredded or flaked), divided, 360 ml (coconut)

1 cup whole milk divided, 240 ml (coconut cream filling)

1 1/2 cups unsweetened coconut milk 360 ml (coconut cream filling)

4 large egg yolks (coconut cream filling)

2/3 cup granulated white sugar 165 grams (coconut cream filling)

1/4 cup cornstarch 35 grams, corn flour (coconut cream filling)

1/4 teaspoon salt (coconut cream filling)

2 tablespoons butter diced, 28 grams (coconut cream filling)

1 teaspoon pure vanilla extract (coconut cream filling)

1 tablespoon rum optional (coconut cream filling)

1 cup cold heavy whipping cream 240 ml, contains 35-40% butterfat (whipped cream)

1 tablespoon confectioners sugar or to taste, powdered or icing (whipped cream)

1/2 teaspoon pure vanilla extract (whipped cream)

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Spread your dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. After removing from oven and let cool before using.

2. In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.) Then in a heatproof bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) of milk. In another small bowl whisk the sugar with the cornstarch (corn flour) and salt. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.) Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. (The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out.)

3. Remove from heat and immediately whisk in the butter, vanilla extract and rum (if using). Gently stir in 1 cup (240 ml) of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm.

4. Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream, powdered sugar, and vanilla extract just until stiff peaks form. Spread or pipe the whipped cream over the filling. Garnish with the remaining toasted coconut.

Bon Appetit!