Coconut cream pie (gluten & dairy free)

By seo53

Ingredients

• 1 1/2 cups coconut milk
• 6 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 cup sweetened shredded coconut
• 1/2 teaspoon coconut extract
• 1/3 cup sweetened shredded coconut
• 1 12-ounce can coconut milk, refrigerated
• 2 1/2 teaspoons honey
• 2/3 cup finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper)

Details

Servings 6
Adapted from thesweet-toothlife.com

Preparation

Step 1

Instructions To Make the Coconut Custard:
Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.
In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.
Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
When the custard has cooled completely, fold in the shredded coconut and coconut extract. To Make the Garnish:
Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned. To Make the Coconut Whipped Cream:
Turn the cold can of coconut milk upside-down, and open the bottom. Pour off the clear liquid and reserve for another use (it's great in a smoothie!).
Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed. To Assemble the Pies:
Place 2 tablespoons of crust in the bottom of each of 6 4-ounce mason jars.
Layer the coconut custard on top.
Top with coconut whipped cream.
Garnish with toasted coconut.