First of all: Happy Pi Day! I know it’s not really Pi Day today, but it is in a few days, and I wanted to give you this recipe to celebrate. Now you have enough time to run out and buy coconut, coconut milk, and Oreos. All the necessities in life.
Second of all: I found out some pretty amazing news on Thursday, and I’ve been dying to share it with you guys. Because remember back in January when I was like, “Blah blah, I’m pregnant blah”? Well, that’s still going on. And we got to find out the sex of the baby last week! So without further ado, here we go:
Ingredients
FOR THE CRUST
- 20-24 chocolate wafer cookies (140 grams)
- 5 tablespoons (70 grams) unsalted butter, melted
- 3 tablespoons (40 grams) granulated sugar
FOR THE COCONUT CUSTARD
- 1 (13.5-14 ounce) can unsweetened coconut milk
- 1 cup (235 grams) whole milk
- ⅔ cup (130 grams) granulated sugar, divided
- ½ cup (35 grams) unsweetened coconut flakes
- ¼ teaspoon salt
- 5 egg yolks
- ¼ cup (40 grams) cornstarch
- 2 tablespoons (30 grams) unsalted butter
- 1½ teaspoon vanilla extract
OR THE CARAMEL
- 1 cup (200 grams) granulated sugar
- ¾ cups (175 grams) heavy cream
- 4 tablespoons (60 grams) unsalted butter, cubed
FOR THE WHIPPED CREAM
- 1½ cups (350 grams) heavy cream
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon vanilla extract
FOR THE TOPPING AND ASSEMBLY
- ½ cup (40 grams) sweetened coconut, toasted
- 1 cup (170 grams) bittersweet chocolate chips (or chopped chocolate)
- 1 tablespoon coconut oil (or vegetable shortening)
