Recipe

Step 1:

Preheat oven to 350 degrees.

Step 2:

Pulse graham crackers until you have a coarse sand like consistency. To the ground up graham crackers, add the melted butter and salt. Press the graham cracker mixture in your desired pan. Bake for 5 minutes and let cool. Set aside.

Step 3:

While the crust cools make the custard: Whisk egg yolks, a ¼ cup of white sugar, vanilla paste and coconut extract until pale yellow and fluffy. Once it has, whisk in the cornstarch. Set aside. In a separate bowl, whisk the remaining ¼ cup of sugar along with the coconut milk, heavy cream, salt and condensed milk. Whisk to make sure sugar is fully mixed in.

Step 4:

Pour the milk mixture into a stove safe pot and bring to a boil, about 2 minutes. Once the milk mixture is boiling, remove off the stove and stream in 1 cup of the hot milk mixture gently into the egg mixture.

Step 5:

Whisk the egg mixture vigorously while pouring the milk to ensure that the egg mixture doesn’t get cooked but instead gets emulsified with the milk. Once the egg mixture is incorporated with the warm milk mixture, pour the entire egg mixture back into the pot of milk mixture. Place the mixture back on the stove and bring to a bubbling state. The cornstarch will thicken and a custard will form. Once thick, remove the custard from the heat into a new bowl.

Step 6:

Whisk in the coconut skyr and coconut flakes until fully incorporated. Let it cool completely. 11. Once the custard is cool, spread the filling gently into the graham cracker crust. 12. Top with coconut whipped cream and toasted coconut chips!