*Use full-fat canned coconut cream, chilled, and scoop the thick top layer (not cream of coconut).
For Serving
Whipped cream (dairy or coconut)
Extra toasted coconut
Grated dark chocolate (optional)
Step-by-Step InstructionsStep-by-Step Instructions
1. Prep & Toast
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch metal pie dish.
Spread shredded coconut on a rimmed baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Cool completely, then sprinkle evenly over the bottom of the crust.
2. Make the Filling
In a large bowl, whisk together the sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until smooth and silky, about 1–2 minutes. Avoid whipping air into the mixture.
3. Pour & Bake