Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges as desired. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake the crust in the preheated oven for about 12-15 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
3. In a medium saucepan, combine the sweetened shredded coconut, whole milk, and coconut milk. Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to prevent scorching.
4. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined.
5. Slowly pour about 1/2 cup of the hot coconut milk mixture into the egg yolk mixture while whisking continuously. This will temper the eggs and prevent them from curdling. Continue to whisk and gradually add the remaining coconut milk mixture.
6. Pour the mixture back into the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
Same recipe, same awesomeness, 5 years later
I assure you, the sauce is the secret weapon in this recipe
La deliciosa receta de pastel.
I discovered a MIRACLE way to clean the oven (without a robot): Just put it in the oven and let it act for 30 minutes, the grease and old burns will disappear!
After one taste, my neighbor hurried over to get the recipe from me.
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