- 1 9-inch pie crust, baked
- 1 1/2 cups coconut milk
- 1 1/2 cups heavy cream
- 2 eggs
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 cup sweetened flaked coconut, toasted
- 1 teaspoon vanilla extract
- 1 cup homemade whipped cream or frozen whipped topping (thawed)
In a medium saucepan, combine coconut milk, heavy cream, eggs, sugar, flour and salt. Place over low heat and bring to a boil, whisking constantly. Remove from the heat, and stir in the vanilla extract and 3/4 cup of the toasted coconut flakes.
Pour into pie crust and chill 2 to 4 hours, or until firm. Top with whipped cream or whipped topping, and with the remaining toasted coconut flakes and serve.