9" deep dish Pie Crust
1/2 cup grandulated sugar
1/4 cup cornstarch
1 can (13.75 oz) unsweetened coconut milk
1 1/4 cups half-and-half
1 tsp pure vanilla extract
3/4 cup shredded sweetened coconut
1/4 cup toasted shredded coconut
1 1/2 cups whipping cream
1/4 cup sugar
Prepare pie shell by piercing shell all over with a fork. Bake pie shell accoding to package or recipe directions. Set it aside to cool
Toast coconut by spreading 1/4 cup shredded coconut on a cookie sheet and place into a 350 degree oven for 5 minutes. Toss coconut then continue cooking until it starts to brown in about another 5 minutes. Watch closely as it can go from white to burnt quickly. Set it aside to cool.
In a saucepan, combine granulated sugar and cornstarch. Whisk in coconut milk, half-and-half and eggs. Cook over medium-high heat, stirring constantly until bubbling and thick, about 7-8 minutes. Stir-in vanilla and shredded coconut. Pour into pie crust. Put into refridgerator to cool.
Beat whipping cream at high speed with an electric mixer until it starts to thicken up. Slowly add sugar and vanilla and continue beating until blended and peaks form. Place whipped cream onto pie and then cover with the toasted coconut
Convert to a Pina-colada pie:
Fold 2 tbsp dark rum and 1/2 cup drained crushed pineapple into the whipped cream