Ingredients
400 ml coconut milk (14 ounces)
400 ml 10% coffee cream (14 ounces half and a half) – any 10% liquid cream will do
2 eggs
150 g white sugar (3/4 cup)
65 g cornstarch or cornstarch (1/2 cup)
1 jar of betty crocker like fluffy white or Philadelphia, or sweet meringue-like of your choice
1 pinch of salt
1 teaspoon of vanilla extract
1 pie dough already made graham crackers of 22.5 cm in diameter
100 g grated coconut (1 1/4 to 1 1/2 cups)
Preparation
Take a pan
Add the coconut milk, cream, cornstarch, sugar, salt, and eggs
Mix well
Heat over medium heat, stirring constantly
When the mixture begins to boil, and it has thickened enough, take it off the heat (we are looking for a hollandaise texture)
Add the vanilla extract and 3/4 of the coconut
Pour over the tart dough
Refrigerate for at least 4 hours
Preheat your oven to 180 ° C (380 ° F)
Spread the rest of the coconut on the baking sheet
Toast the coconut, until it has a golden color
Spread the frosting on the pie
Sprinkle the toasted coconut on the pie
Serve while the appliance is still closed
