1 (13.5-14 ounce) can unsweetened coconut milk
1 cup whole milk
⅔ cup sugar, divided
½ cup coconut
1/4 tsp salt
5 egg yolks
1/4 cup cornstarch
2 TBSP butter, unsalted
1 tsp vanilla
1 tsp coconut extract
1/2 cup caramel ice cream topping or any other
caramel of your choice
8 oz cool whip
1/2 cup coconut, toasted
1/2 cup chocolate chips melted with 1 tsp vegetable oil
milk, ⅓ cup sugar, coconut, and salt.
Bring to a simmer over medium heat.
While the milk mixture is heating, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar
in a medium bowl until smooth.When the milk mixture is simmering, slowly ladle about
1 cup of the milk mixture into the eggs, whisking constantly.
Pour the tempered egg mixture back into the saucepan
with the simmering milk and whisk for 30 seconds over
medium heat, until the mixture begins to thicken and sputter a bit.
Remove from heat and stir in butter and vanilla.
Stir the custard occasionally for the next five minutes
while it cools to prevent a skin from forming.
Pour into your pie shell.
Press plastic wrap against the top of the custard,
and place the pie pan into the refrigerator to cool for 2-4 hours.
Pile whipped cream on top of the custard and gently distribute with a rubber spatula or the back of a spoon. Drizzle caramel sauce over the whipped cream, covering as much of the surface as possible. Sprinkle the top with toasted, sweetened coconut.
Stir until silky smooth…