Ingredients
- For the crust:
- 1/2 cup dessicated coconut (unsweetened), roasted until golden brown
- 1 cup of graham cracker crumbs
- 1/4 cup brown sugar
- 150grams cup butter, softened
- For the filling:
- 1 can of coconut milk
- 1/4 cup of lime juice
- zest from 1 lime
- 3 egg yolks + 1 whole egg (unless otherwise stated, you must always assume I used large eggs for all my recipes)
- 2 tablespoon corn starch
- 1/2 cup sugar
Directions
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First pre-heat your oven to 350F degrees. Prepare your springform pan (or any normal cake pan will do but springform is more convenient)
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Make the crust by combining all of the ingredients together; dessicated coconut, graham cracker crumbs, sugar and butter. Once they are mixed together, they will hold their shape when you try to form them into a ball.
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Press the crust compound onto the cake pan to form a nice layer of crust. You can definitely run the crust up to the sides of the pan but I just made a bottom layer crust for my pie.
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Chill the crust for 15 minutes before baking it in the oven for 15 minutes. You should be able to smell a nice coconut scent in your kitchen by then. Take the crust out and let it chill before further use – I just pop mine into the fridge while I tend to the filling.
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In a pot, combine sugar and corn starch together first. And then, add the whole can of coconut milk, lime juice, egg yolk and juice. Stir to combine.
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Heat up the coconut lime mixture under medium heat and whisking constantly. You will need to whisk constantly so that it doesn’t stick at the bottom. Once your mixture becomes as thick as a condense milk, add in your lime zest and mix well.
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Turn off the heat and let your filling cool for 15 minutes before pouring it into your coconut crust. If you have left over roasted dessicated coconut, you can sprinkle some over the top and let it chill in the refrigerator for 3-6 hours before serving.