I'm obsessed with coconut. Coconut cookies, coconut brownies ... anywhere there are baked goods with coconut in them, chances are you will find me.
Technique tip: If you want to get fancy, get some white chocolate blocks, and shave them to make white chocolate curls that are a great garnish with the toasted coconut.
Swap options: Store-bought dough is nothing to be ashamed of. If you have the time to make the pie crust from scratch, you should. But, if you're in a rush and short on time, going with store-bought dough is a fine alternative.
Crust (makes enough for 3 pies)
- 6 cups all-purpose flour
- 1 pound cold butter, cubed
- 1 teaspoon salt 2 eggs
- 1/2 cup cold water
- 2 tablespoons white vinegar
Coconut pastry cream
- 3/4 cup heavy cream
- 3/4 cup plus 1/3 cup whole milk, divided
- One 14-ounce can coconut milk
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 egg yolks
- 1/3 cup cornstarch
- 3/4 cup shredded sweetened coconut
- 1/2 cup white chocolate chips
Coconut rum Chantilly cream
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- 1/4 cup powdered sugar
- 4 tablespoons coconut rum
- 3/4 cup shredded coconut
For the crust:
1. Combine dry ingredients and butter in a stand mixer, mix on low speed until the butter is pea-sized.
2. Add all the liquids and mix just until all the liquid has absorbed.
3. Turn the dough out onto a generously floured board and divide onto 3 equal portions. Wrap 2 portions of the dough in plastic wrap and freeze for another time. Roll the remaining portion of dough out to 1/8-inch thickness.
4. Cut a 12-inch round and place your dough circle into a lightly greased pie pan. Make sure the dough is pressed all the way into the corners of the pan. Trim the edge and rest the dough in the freezer for at least 1 hour. Reserve any extra dough. Preheat the oven to 400°F while the pie dough shell is resting.
5. Pull the dough shell from the freezer and dock the bottom with a fork. Line the shell with parchment paper or wax paper and blind bake with beans/weights filled to the top to prevent the dough from sliding down the sides. Bake for 25 minutes, remove the beans/weights and continue baking for 5-7 minutes more until light golden brown.
6. Once finished baking, let the pie cool to room temperature, then place in the freezer to chill.
For the coconut pastry cream:
1. In a medium saucepan, whisk together the heavy cream, 3/4 cup of the whole milk, coconut milk, vanilla and sugar. Bring to simmer.
2. In a small bowl whisk egg yolks, cornstarch and the remaining 1/3 cup of milk. Slowly add the hot milk mixture, 1/4 cup at a time, to the yolk mixture while whisking constantly, bringing it up to temperature. Do this until about 1 cup of the milk is added. Add the yolk mixture back into the pot with the rest of the hot milk.
3. Whisking constantly, cook the custard on medium heat until bubbles form and the mixture is thick. Remove from heat, add the shredded coconut and white chocolate and mix until combined and the white chocolate is melted.
4. Pour the finished coconut custard into your baked and cooled pie shell, spread it evenly. Place plastic wrap directly on the surface of the custard and refrigerate until set, preferably overnight.
For the coconut rum Chantilly cream:
Put cream and vanilla in a stand mixer. Whisk on a medium-high speed until foamy and starting to thicken. Add powdered sugar and rum and whip to soft/medium peaks. Refrigerate until ready to serve.
Toast the coconut on a sheet pan at 400°F for 6-7 minutes, until golden brown. Set aside to cool while you make your coconut rum Chantilly cream.
Pull your cooled and set pie from the fridge and remove the plastic wrap. Pile your Chantilly cream high on the pie and smooth it with a spatula. Sprinkle all of your toasted coconut over the top.