1½ cups
Sugar
¼ cup
Melted butter
½ cup
Press into a 9-inch pie dish and chill while preparing the filling.
For the Coconut Custard Filling:
Whole milk or half-and-half
2 cups
Egg yolks
4 large
Sugar
¾ cup
Cornstarch
3 tbsp (to thicken the custard)
Shredded sweetened coconut
1½ cups
Heavy cream or evaporated milk
½ cup
Vanilla and coconut extract
1 tsp each
Pinch of salt
To enhance flavor
For the Topping (Optional):
Whipped cream
For a soft finish
Toasted coconut flakes
Adds crunch and visual appeal
Maraschino cherries
Classic garnish for extra flair
Step-by-Step: How to Bake a Taste of the Islands
Step 1: Prepare the Crust
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom and sides of a 9-inch pie pan .
Chill in the fridge or freezer for at least 15–20 minutes before filling.
Step 2: Cook the Coconut Custard
In a saucepan over medium heat:
Whisk egg yolks and sugar until smooth
Add cornstarch and mix well
Gradually whisk in milk, stirring constantly
Bring to a gentle boil, then reduce heat and cook for 2–3 minutes , until thickened.
Remove from heat and stir in:
Shredded coconut
A splash of heavy cream
Vanilla and coconut extracts
A pinch of salt
Pour into the cooled crust and refrigerate for 3–4 hours , or until set.
Step 3: Top and Serve
Once chilled, top with:
Fresh whipped cream
More shredded coconut
A cherry or two for classic charm
Or keep it simple — enjoy it plain with a fork and a smile.
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