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Poppy's Coconut Cream Pie

This delicious coconut cream pie is very easy to make and looks fabulous once it's done.
Print Recipe

Ingredients
  

  • 1/2 cup evaporated cane juice crystals
  • 3 Tbsp organic cornstarch
  • 2 cups shredded coconut toasted and divided
  • 1 Tbsp organic butter
  • 1/8 tsp sea salt
  • 1 1/2 tsp vanilla extract
  • 3 cups coconut milk with the cream — I prefer Native Forest Organic in the can -- it takes 2 cans
  • 3 large eggs or 5 egg yolks for a richer pie
  • 16 ounces whipping cream or heavy cream read the label so there’s no gums, carrageenan or other negative ingredients in it
  • 1/4 cup evaporated cane juice crystals
  • 1 1/2 tsp vanilla extract

Instructions
 

  • Mix together cornstarch, sugar and salt
  • Add to a pan with coconut milk/cream
  • Cook over medium until thick and bubbling
  • Reduce heat and cook 2 minutes longer, stirring frequently to prevent sticking or burning
  • Remove from heat
  • Gradually add 1/2 C. of hot mixture into beaten eggs or yolks
  • Return egg mixture to pan and cook over medium heat until hot but not boiling
  • Cook at heat 2 more minutes
  • Remove from heat add in butter, vanilla, and one cup toasted coconut
  • Pour into pie shell
  • Cool completely 1-2 hours in fridge
  • Make whipped cream by combining whipping cream, sugar, and vanilla until firm peaks form
  • Spread whipped cream over the top of the pie
  • Sprinkle with remaining toasted coconut
  • Chill for 1-2 hours before serving