Ingredients
1 9-inch pre-baked pie crust
1 c shredded sweetened coconut, toasted, divided
14 oz. can canned unsweetened coconut milk
1 1/2 c half and half, divided
1/2 c granulated sugar
1/4 tsp salt
1/3 c cornstarch
4 large egg yolks
3 oz. cream cheese, diced
1 tsp vanilla extract
1/2 tsp coconut extract, to taste
For Topping:
Fresh whipped cream, lightly sweetened
Shredded sweetened coconut, toasted
Instructions
In a saucepan of medium size combine coconut milk, 1 cup of half and half granulated sugar and salt. Place it on the stove, over medium heat. Bring it close to boiling point while stirring occasionally.
While the mixture is heating up whisk together the remaining ½ cup of half and half and cornstarch in a mixing bowl.
In another mixing bowl gently whisk the egg yolks. Gradually pour ½ cup of the milk into the egg yolks while whisking continuously to temper them.
Pour both the egg yolk mixture and cornstarch mixture into the saucepan while stirring constantly. Stir vigorously for 2 to 3 minutes.
Remove the mixture from heat. Add cream cheese, vanilla extract and coconut extract. Stir well until fully blended.
Add in ½ to ¾ cup of toasted coconut setting aside the rest to use as topping for the finished pie.
Pour this mixture into a baked pie crust. Cover it with plastic wrap. Refrigerate for about 2 to 3 hours.
Before serving add whipped cream on top along, with the remaining toasted coconut.