1-First Step: Prepare your mise en place by gathering all ingredients and ensuring your unbaked flaky pie crust is ready, as it needs no pre-baking for this recipe.

2-Second Step: In a saucepan, combine 1 can (14 ounces) full-fat coconut milk, 1 볼cup half-and-half, 2/3 cup granulated sugar, 1/4 teaspoon salt, and 1 cup sweetened shredded coconut; heat over medium until just simmering, stirring occasionally.

3-Third Step: In a separate bowl, whisk 4 large egg yolks with 1/4 cup cornstarch until smooth to avoid lumps and ensure a thick filling.

4-Fourth Step: Temper the egg mixture by slowly adding a small amount of the hot coconut milk mixture while whisking constantly to prevent curdling.

5-Fifth Step: Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring continuously until thickened to a pudding-like consistency.

6-Sixth Step: Remove from heat and stir in 2 tablespoons unsalted butter, softened, 1 teaspoon pure vanilla extract, and optional 1/2 teaspoon coconut extract; let the filling cool slightly before pouring into the unbaked crust.

7-Seventh Step: Chill the pie in the refrigerator for at least 4 hours to set completely.

8-Final Step: Garnish with whipped cream made from 1 and 1/2 cups cold heavy cream, 3 tablespoons confectioners’ sugar, and 3/4 teaspoon pure vanilla extract, topped with unsweetened coconut shavings or chips. For more tips on pie making, visit our guide to baking pie crusts on our site.