1 1/4 c heavy cream
1 tsp finely grated lime zest
1 can of coconut milk
1/2 c milk
2/3 c granulated sugar
1/2 c cake flour
4 egg yolks
1/4 tsp vanilla extract
1/2 tsp kosher salt
1 cup sweetened shredded coconut, lightly toasted
3 tbsp confectioners’ sugar
1 tbsp cornstarch
Combine the cream and lime zest in a small saucepan over medium heat and heat until it just boils. Transfer it to an airtight container, allow it to cool, and refrigerate overnight.
Combine the coconut milk and milk in a medium saucepan and scald over medium high heat.
Whisk the granulated sugar and flour together in a small bowl.
In a medium, heat proof bowl whisk the egg and egg yolks until blended and slowly whisk in the flour-sugar mixture.
Slowly pour the hot milk into the egg-sugar mixture a little bit at a time. Then when it’s all combined, return it all to the saucepan on medium heat. Whisk rapidly and continuously while it’s heating for about 5 minutes or until it boils. The mixture will go from thin and frothy to thick and custard-like. When it starts to boil (you have to stop whisking for a second to see if it is boiling, it’s a slow bubble that rises to the surface). Once it’s boiling, whisk even faster for another 30 seconds, remove the mixture from the stove, and pour it through a fine-mesh sieve into something heat proof.
Whisk in 3/4 c of the toasted coconut, vanilla and salt and pour it all into the baked shell and refrigerate uncovered for 4 hours.
Once the filling is set, strain the lime zest out of the cream, add the confectioners’ sugar and cornstarch and whip until it forms stiff peaks. Put all of the whipped cream on top of the pie, all the way to the edge, and decorate with the remaining toasted coconut.