Toasted Coconut Pastry Cream
 
Makes about 2 cups
Ingredients
  • 1 cup (240 grams) whole milk
  • 1 cup (240 grams) unsweetened coconut milk
  • ⅔ cup (133 grams) granulated sugar, divided
  • 4½ tablespoons (36 grams) cornstarch
  • 5 large egg yolks (93 grams)
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ⅔ cup (33 grams) unsweetened flaked coconut, toasted
Instructions
  1. In a medium saucepan, bring milk, coconut milk, and ⅓ cup (66.5 grams) sugar to a boil over medium heat.
  2. In a medium bowl, whisk together cornstarch, egg yolks, and remaining ⅓ cup (66.5 grams) sugar until combined. Whisking constantly, add 1 cup (240 grams) hot milk mixture to yolk mixture. Pour warm yolk mixture into remaining hot milk mixture in saucepan. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat, and add butter. Fold in coconut.
  3. Pour mixture onto a rimmed half-sheet pan, and cover with a piece of plastic wrap, pressing wrap directly onto surface. Let cool to room temperature before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pineapple-coconut-pie/