3/4 c toasted unsweetened coconut for topping (flakes or shredded)
1 c canned coconut milk
2 c Shamrock Farms Vanilla Half & Half
5 egg yolks
3 Tbs cornstarch
2/3 c sugar
1 Tbs unsalted butter
1 c toasted coconut flakes
1 1/2 tsp vanilla
1 tsp coconut extract (optional)
1 c Shamrock Farms Heavy Whipping Cream
2 tsp vanilla
Blind bake crust as instructed on box in 4 inch pie pans (can also be prepared in one large pie dish) Pour coconut milk and Shamrock Farms Vanilla half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milk. Set aside. Add sugar and cornstarch to a saucepan over medium heat.
Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a low boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for 2 minutes. Remove from heat and add butter, coconut, vanilla and salt.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, for about 30-45 minutes. Whip the Shamrock Farms Heavy Whipping Cream and vanilla on medium speed for 2-3 minutes until soft peaks form. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.