Ingredients:
- 1 pre-made graham cracker crust
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)
- Whipped cream (for topping)
- Maraschino cherries (for garnish)
- Additional shredded coconut (for garnish)
Directions:
- In a medium saucepan, combine sugar and cornstarch. Gradually whisk in coconut milk and heavy cream until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper.
- Return the egg mixture to the saucepan and cook over low heat for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, crushed pineapple, shredded coconut, and dark rum (if using).
- Pour the mixture into the pre-made graham cracker crust.
- Chill in the refrigerator for at least 4 hours, or until set.
- Before serving, top with whipped cream, additional shredded coconut, and maraschino cherries.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Servings: 8 servings
