Ingredients:
· 1 can unsweetened coconut milk, reserve 2 tablespoons cream for whipped cream topping
· 1 teaspoon or 1 sheet gelatin
· 2 cups heavy cream, divided
· 1/3 cup sugar
· 1 ½ tablespoons corn syrup
· ½ teaspoon salt
· 1 teaspoon vanilla
· 3 tablespoons cornstarch mixed with 2-3 tablespoons water
· 2 tablespoons butter
· 1/3 cup coconut flakes, toasted
· 1 recipe pie crust
Method:
1. Preheat oven to 375 degrees.
2. If using powdered gelatin, mix with ¼ cup coconut milk (use liquid) in a small bowl. If using gel sheets, place sheet in a bowl of ice water and let bloom for 8 minutes.
3. In a medium saucepan, combine the remaining coconut milk, ½ cup cream, sugar, salt and corn syrup. Bring to a simmer over medium heat.
4. Whisk in the cornstarch mixture and bring to a boil. Then reduce to a simmer, whisking constantly until thickened. Remove from the heat and whisk in the gelatin. Then whisk in the butter and vanilla.
5. Strain mixture through a sieve into a bowl. Press a sheet of plastic wrap directly onto the surface and refrigerate until cool, about one hour.
6. Roll out pie crust and place in a 9” pie plate. Use a fork to prick holes in the base. Place parchment in the base and fill the bottom with beans. These act as a weight to keep the bottom of the crust from bubbling up, so make sure to cover the base of the pie crust.
7. Bake in the oven for 20 minutes. Remove parchment and beans. Place back into oven and bake for an additional 10-20 minutes, or until crust is golden brown. Remove and let crust cool.
8. Using a mixer, beat the remaining cream and cream of coconut. Fold one-third of the whipped cream into the filling until no streaks remain. Spread filling into crust. Mound or pipe the whipped cream on the top of the pie and refrigerate for 2 hours.
9. Garnish with toasted coconut and enjoy!