Yum! I thought this was fantastic. I followed the other reviewers' suggestions and used a full can of coconut cream (almost two cups) plus one cup of half and half, one more yolk, and 1/4 c flour and 1/4 c cornstarch. It thickened up within just a few minutes but I did continue cooking for at least 20 minutes and it set up quite well, not at all runny. I also used fresh frozen coconut as suggested, and coconut extract instead of vanilla. With these modifications I thought there was a lot of depth to the coconut flavor without excessive sweetness! But my mom still characterized the flavor as "subtle." The coconut flavor comes through from the coconut cream, fresh coconut and extract, and isn't overpowered by sugary ingredients, but I was also making it for my dad, who loves coconut cream pie but doesn't like things that are too sweet. I also made it with a graham cracker crust (although in hindsight, I wish I would have added a little grated coconut to the crust!). I topped with fresh whipped cream and toasted coconut (the sweetened kind). All in all I thought it was great and pretty easy, next time I think I will just try adding coconut to the crust. Thanks for this recipe! :)
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Yum! I thought this was fantastic. I followed the other reviewers' suggestions and used a...