1 can coconut milk (can be found in the Asian foods section)
Half-and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yokes
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1cup flaked coconut toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust or traditional pie crust
Fresh whipped cream, lightly sweetened
In medium saucepan, combine half and half, coconut milk, egg yokes, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vinalla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie.). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
*To toast coconut, spread coconut on rimmed baking sheet in a even layer and baked at 350 degrees tossing often, until lightly toasted, about 12-15 minutes.
Janelle is serving this for our Christmas dinner. She got the recipe from her sister-in-law Brittany, who got it from melskitchencafe.com