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Thick coconut cream — curries, whipped topping, ice cream base
Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
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Thick coconut cream — curries, whipped topping, ice cream base
Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
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Bake pie shell according to package or recipe directions. Let cool. In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan. Cook over medium heat, whisking constantly until thickened to pudding consistency. Transfer to bowl; stir in vanilla (or Coconut extract). Place plastic wrap directly on surface; refrigerate until cool. In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks. Set aside 1 1/2 cups whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set.