Coconut Cream Pie:

1 9 inch pie shell, blind baked and cooled

1 cup (240 ml) whole milk, divided

1 1/2 cups (360 ml) unsweetened coconut milk

4 large egg yolks

2/3 cup or 165 grams sugar

1/4 cup or 35 grams cornstarch

1/4 teaspoon salt

2 tablespoons or 28 grams butter, room temperature diced

1 teaspoon pure vanilla extract

1 tablespoon rum-optional

1 1/4 cup sweetened flaked coconut, divided

1/4 cup unsweetened large flake coconut-toast for decoration

Sweetened whipped cream for topping

Toast 1/4 cup sweetened coconut and large flake coconut on a cookies sheet in the oven or a dry skillet, watch closely.

In a sauce pan combine the 3/4 cup whole milk, coconut milk. Stir over a low heat, and gently bring up to a simmer, stirring. In a heatproof bowl combine the remaining 1/4 cup milk to egg yolks. Beat in the sugar, cornstarch and salt. While whisking add the hot milk into the egg mixture in a steady stream. Return the entire thing to the sauce pan and gently heat while scrapping the bottom of the pot with a rubber spatula. When thickened pour through a mesh strainer. Add butter, the vanilla, rum if using, and the 1 cup of coconut that’s not been toasted. Stir to combine and pour into a prepared shell. Sprinkle toasted coconut on top, before cooling. Serve with whipped cream.