1 (9-inch) pie crust, baked and cooled
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup canned unsweetened coconut milk
1 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut, toasted
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
Procedures : Filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whisk in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk about 1/ 2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 minute, or until very thick.
Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining 1/4 cup toasted coconut for garnish).
Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.
Whipped Cream Topping: In an electric mixer, using the whisk attachment or beaters, beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners’ sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve