- 1 store-bought pie crust*
- 13.6 oz. unsweetened full-fat coconut milk* canned
- 13.6 oz. unsweetened coconut cream* canned
- ½ cup agave syrup
- 1 teaspoon vanilla extract
- ⅓ cup cornstarch
- ½ teaspoon kosher salt
- 1 cup unsweetened coconut flakes
- 1 cup heavy whipping cream
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- coconut whipped cream see directions in notes
Preheat the oven to 350ºF.
Prepare the crust. Roll the pie crust out into a 9×9-inch square (about ¼-inch thick) so that will cover the bottom of a 9×9-inch pan. It’s ok if it’s not perfectly square. Gently place the pie crust in the pan. Press the crust into the bottom of the pan with your hands and up the sides. The crust will shrink when it bakes.
Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the crust cool completely. Set aside.
Make the coconut filling. Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Whisk the ingredients together. Bring the mixture to a gentle simmer and then turn the heat to low.
Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. Remove from the heat. The coconut mixture should thicken very quickly to a pudding consistency. Let the mixture cool.
Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until set.
Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown. Don’t walk away from the coconut flakes, it browns quickly. Remove from the oven and set aside.
Make the whipping cream. Place the metal bowl of a stand mixer and whisking attachment in the refrigerator (for best results). When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.
Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.
Continue whipping on medium/low speed until peaks begin to form (5-7 minutes).
Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate.
TIPS & NOTES
- The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream.
- Feel free to use homemade pie crust.
- You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will change the taste of the bar.
- Be sure to allow enough time for the custard to set, the longer the better.
Dairy-free coconut whipped cream option
- 30 oz. cold coconut cream (~2 cans coconut cream)
- 2-3 tablespoons agave syrup
- Open the coconut cream and use only the hardened coconut cream, discard the coconut water.
- Transfer the hardened coconut cream to a cold stainless steel bowl and whip on medium/high speed until the cream turns light and fluffy. Slowly drizzle the agave syrup onto the whip. If you add too much agave too quickly the coconut whip may seize.
- Once the coconut cream is light and fluffy, spread the coconut whipped cream over the coconut custard. Top the whip with the browned coconut flakes.