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Whisk together in a large saucepan the half and half, milk, yolks, sugar, custard powder, cornstarch and salt.
On low heat slowly bring to a boil, this will take a good 10 minutes minimum depending on how hot you are cooking it at. Keep on stirring it making sure it doesn’t burn until the mixture is thickened up a lot. When the mixture has thickened, stir in the coconut flavoring.
When it’s thickened pour it into the pie shell and refrigerate until cooled completely, a good 4-6 hours or overnight if you wish.
Now, you can top it one of two ways. Make whipped cream and then top it with little sprinkles of the colored coconut or skip the whipped cream and put the coconut right on top of the filling. This way you can make the little nests that you see, otherwise it’s all going to just weigh down the whipped cream beneath and not work out.