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Ingredients
  • subheading: For the coconut custard:
  • ¼ ( 32 g) cup all-purpose flour
  • ½ ( 100 g) cup sugar
  • ½ teaspoon kosher salt
  • 1 ( 13.5 ounce) can full fat  coconut milk
  • ½ cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 tablespoon coconut rum (optional)
  • 1 ½ teaspoons vanilla extract
  • subheading: For the pineapple layer:
  • 10 ounces crushed pineapple in juice (half a large can)
  • 2 tablespoons sugar
  • 1 ½ tablespoons cornstarch
  • 2 teaspoons lime juice
  • 1 tablespoon coconut rum (optional)
  • subheading: For the crust:
  • 35 (4.2 ounces/120g) vanilla wafer cookies
  • ¾ cup unsweetened coconut flakes, divided
  • 1 tablespoon light or  dark brown sugar, packed
  • ¼ teaspoon kosher salt
  • ⅓ cup unsalted butter, melted
  • subheading: For the whipped cream:
  • 1 ½ cups heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ¼ cup coconut cream, shaken, room temperature (optional)
  • subheading: For garnish:
  • 8 maraschino cherries with stems, drained (optional)
  • subheading: Special Equipment:
  • Standard (9-inch) pie pan
Steps
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