Coconut Custard Pie

½ cup all purpose flour

¾ cup granulated sugar

¼ teaspoon salt

2 large eggs

1 ½ cups of half & half

1 ½ cups coconut milk

1 ¼ cups sweetened flaked coconut

1 teaspoon vanilla

1 pie crust, baked and cooled


In a large saucepan whisk together the flour, sugar and salt. Whisk in the eggs, half & half and coconut milk. Whisk until smooth. Heat the mixture over medium heat, whisking frequently until the custard thickens and comes to a boil. Let it cook for about another minute then stir in the vanilla extract and the coconut. Pour into the pie shell and refrigerate until chilled – at least 4 hours, preferably overnight.


Sweetened Whipped Cream

 1 ¼ cups chilled heavy whipping cream

4 tablespoons confectioners’ sugar

1 teaspoon cornstarch

½ teaspoon vanilla


In a medium bowl, beat all the ingredients until stiff peaks form (approximately 6 minutes). Spread over custard filling and top with toasted coconut. Keep chilled until ready to serve.