Coconut Cream Pie

Ingredients:

• 1 baked pie crust
• 1 cup coconut milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 3 large egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 cup shredded coconut, toasted
• Whipped cream, for topping

Instructions:

1. In a saucepan over medium heat, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt until thickened.
2. Whisk in egg yolks and cook 1–2 minutes more until smooth.
3. Remove from heat; stir in butter, vanilla, and toasted coconut.
4. Pour filling into the baked pie crust.
5. Cool, then refrigerate at least 4 hours until set.
6. Top with whipped cream before serving.