Pie Crust

• 1 pre-baked & cooled pie shell (store-bought or your own recipe)

Coconut Milk

• 1 cup unsweetened coconut, toasted
• 2½ cups whole milk
• 1 vanilla bean, split & seeds scraped
• ¼ - ½ cup Coco Lopez Cream of Coconut

Custard

• ⅓ cup sugar
• 6 egg yolks
• 3 tbsp + 2 tsp cornstarch
• pinch of salt

Toasted Coconut Chips

• 1 whole coconut
• 1 cup sugar

Coconut Whipped Cream

• 1½ cups cold heavy whipping cream
• ½ cup Coco Lopez Cream of Coconut

Equipment

• fine-mesh sieve
• hammer (if making coconut chips)
• stand mixer with whisk attachment
• vegetable peeler
• pastry bag
• baking sheet sprayed with nonstick cooking spray

Toast Coconut

1. Preheat the oven to 300º
2. Spread the coconut evenly on a baking sheet. Toast for 10 minutes, then check for even browning, stirring the coconut if necessary. Stick back in the oven as needed, checking every few minutes or until it is dark golden brown (this can take from 12-14 minutes)

Steep Coconut Milk

1. Put milk, toasted coconut, and vanilla bean pod and seeds into a small pot over medium heat. Bring to a boil, remove from heat and cover. Allow to steep for 20-30 minutes
2. Meanwhile, submerge an unopened can of Coco Lopez in hot water for at least 5 minutes (this will help liquefy the coconut cream for easier use)
3. Pass the steeped milk through a fine mesh strainer into a liquid measuring cup (that holds at least 2½ cups), pressing hard on the coconut to extract as much liquid as possible
4. Pour the Coco Lopez until the level of the milk mixture comes up to 2½ cups. (You will probably need to use about ½ cup of Coco Lopez at this stage; set remaining Coco Lopez* aside to make Whipped Cream)

Make Custard

1. Whisk together the egg yolks, sugar, salt and cornstarch in a medium bowl. Slowly whisk in the steeped coconut milk. Strain into a clean, medium-sized pot
2. Place the pot over medium heat and whisk until it comes to a boil (this will take about 5 minutes). Allow to cook for 1 minute at a boil, whisking vigorously
3. Pour the custard into a pre-baked pie shell and cover directly with plastic wrap. Refrigerate until cold, 2-3 hours

Make Coconut Chips

1. Preheat the oven to 375º
2. Use a paring knife to drill a hole through one of the "easy"' eyes of the coconut and drain the water out
3. Place on a sheet tray and roast the coconut for 30 minutes or until it has big cracks in the shell. Set aside to cool until you can handle it. Meanwhile, drop the oven temperature down to 300º
4. Place a thick kitchen towel under the coconut and use a hammer to smash it all the way open. Pry the meat from the shell, trying to keep it in large pieces
5. Peel the brown skin from the coconut meat
6. Use the peeler to make long strips of coconut. [Half of the coconut will yield sufficient chips to top the pie - you will have extra yummy strips to snack on!]
7. Toss the strips with sugar. Coat a cookie sheet with nonstick cooking spray and spread out the coconut evenly. Toast until most of the white has turned an orangey-light brown color, 15-20 minutes. Set aside to cool

Make Whipped Cream & Assemble Pie

1. Once the custard has fully chilled, place the heavy cream in the bowl of the mixer and whip to soft peaks
2. Add ½ cup of the remaining Coco Lopez* and continue whipping the cream until stiff
3. Place the whipped cream into a piping bag fitted with a large, round tip. Pipe the cream onto custard in small "kisses," starting at the circumference and working inward
4. Top with a big mound of toasted sweetened coconut, slice and serve

Note: You may have some Coco Lopez remaining. Transfer into a covered container, refrigerate and use for a delicious Cocotini cocktail