Ingredients:

  • 1 and 1/4 cups (150g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3-4 tbsp ice water
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) coconut milk (canned)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp salt
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1 cup (85g) shredded coconut, unsweetened
  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. In a mixing bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Roll out the dough and fit it into the pie pan. Chill the crust in the refrigerator while preparing the filling.
  2. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or beans. Bake for 15-20 minutes, until lightly golden. Remove weights and parchment, and bake for an additional 5 minutes. Cool.
  3. In a saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt over medium heat until thickened. Remove from heat and temper in the egg yolks, whisking quickly. Stir in vanilla and shredded coconut. Pour filling into the cooled crust.
  4. Cover with plastic wrap and refrigerate for at least 1 hour to set.
  5. In a bowl, whip cream until soft peaks form. Add powdered sugar and vanilla, and whip until stiff peaks form.
  6. Spread whipped topping over set coconut filling and garnish with extra shredded coconut if desired.