1 1/2 c. half-and-half
1 1/2 c. coconut milk (a little less than 1 can)
3/4 c. sugar
1/3 c. corn starch
1/4 tsp. salt
1 c. flaked coconut, toasted
1 tsp coconut (or vanilla) extract
1 (9 inch) pie shell, baked (see above for our pie crust recipes)
2 cups heavy whipping cream
1/4-1/2 c. powdered sugar (to taste)
1 tsp. coconut extract
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over low heat whisking constantly. When it thickens up to the consistency of pudding and starts to boil, pull it off the heat. Pour it into your pie crust and let cool 2 - 4 hours or until firm.
When it's cool, whip topping ingredients and spoon over the top. Sprinkle over remaining toasted coconut.