Bake the Pie Crust: Pre-bake the pie crust according to the package instructions. Let it cool completely.
Toast the Coconut: Spread the shredded coconut evenly on a baking sheet. Bake at 350°F (175°C) for about 5-7 minutes, or until golden brown, stirring occasionally to ensure even toasting. Set aside.
Prepare the Filling: In a medium saucepan, combine the sweetened condensed milk, coconut milk, egg yolks, cornstarch, and granulated sugar. Whisk together until smooth.
Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. This should take about 7-10 minutes.
Add Coconut to Filling: Stir in half of the toasted coconut into the filling mixture. Save the other half for topping.
Fill the Pie Crust: Pour the thickened coconut filling into the pre-baked pie crust. Spread it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until set.
Top and Serve: Once the pie is set, top it with whipped cream and sprinkle the remaining toasted coconut on top. Slice and serve chilled.
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