Coconut Pudding Pie
Creamy coconut custard pudding in a crisp pie crust topped with whipped cream and toasted coconut
PRINT PINServings 8
INGREDIENTS
Crust
- 1 9 inch pie crust baked and cooled.
Coconut Pudding Filling
- 1 1/2 cups whole milk
- 1 cup canned coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1 cup sweetened shredded coconut.
Whipped Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup sweetened shredded coconut toasted for garnish.
INSTRUCTIONS
Coconut Pudding Filling
- whisk sugar cornstarch and salt in a medium saucepan then whisk in whole milk and coconut milk until smooth
- cook over medium heat whisking constantly until steaming and beginning to thicken
- whisk egg yolks in a bowl then slowly whisk in about 1/2 cup of the hot milk mixture to temper
- pour tempered yolks back into the saucepan and cook 2 to 3 minutes whisking constantly until thick and large bubbles break the surface
- remove from heat and whisk in butter vanilla and coconut extract then stir in shredded coconut.
Assemble And Chill
- pour hot filling into the cooled pie crust and smooth the top then press plastic wrap directly onto the surface to prevent a skin
- chill until fully set at least 4 hours.
Whipped Topping And Serve
- whip heavy cream powdered sugar and vanilla to medium peaks
- spread or pipe over the chilled pie and finish with toasted coconut then slice and serve cold.
Notes
1. Chill time is required for clean slices. Use a fully baked crust to prevent sogginess. Swap half the whole milk for more coconut milk for stronger coconut flavor. For a lighter topping use 2 cups thawed whipped topping instead of whipped cream. Toast coconut in a dry skillet over medium heat stirring until golden then cool before using
Nutrition
Calories: 420kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g