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Mix crushed biscuits, melted butter, and sugar.
Press into a pie dish and chill in the fridge for 20 minutes.
Make the filling:
In a saucepan, whisk together coconut milk, whole milk, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until it thickens (about 5–8 minutes).
Whisk in the egg yolks and continue stirring for 2 more minutes.
Remove from heat and stir in vanilla and shredded coconut.
Let it cool slightly, then pour into the crust.
Chill and top:
Refrigerate for at least 4 hours (or overnight) until set.
Top with whipped cream and toasted coconut flakes before serving.
Serving and Storage Tips:
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