Ingredients
Scale
- 1 cup plus 2 tablespoons all-purpose flour
- ½ cup sweetened shredded coconut
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- ⅓ cup ice water
- 2 cups whole milk
- 2 cups sweetened shredded coconut
- 1 vanilla bean, split lengthwise
- 2 large eggs
- ½ cup plus 2 tablespoons sugar, divided
- 3 tablespoons all-purpose flour
- ¼ cup unsalted butter, softened
- 2½ cups heavy cream, chilled
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1½ cups unsweetened coconut chips or sweetened shredded coconut
- 1 4- to 6-ounce bar white chocolate, shaved
Instructions
- Prepare the crust by mixing flour, shredded coconut, sugar, and salt. Cut in cold butter until crumbly, then add ice water until dough forms. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out dough, place in pie dish, poke holes, and bake for 20 minutes until golden brown. Let cool completely.
- For the filling, heat milk with shredded coconut and vanilla bean seeds until simmering. Whisk eggs with sugar and flour; temper with hot milk mixture before thickening over medium heat. Stir in softened butter.
- Pour filling into cooled crust; refrigerate for at least 4 hours.
- Whip chilled heavy cream with sugar and vanilla until stiff peaks form. Spread over filling and top with coconut chips and shaved white chocolate before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg