1 1/2 cups freshly grated coconut (if you cannot get this then use UNsweeted coconut- packaged)
1 1/2 cups water
1/8 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg (optional)
Note* taste to see if it is sweet enough. If not bump the sugar to 1/3 cup.
Toasted coconut:
1 cup sweetened flaked coconut
Coconut custard:
3/4 cup milk
3/4 cup coconut milk
4 egg yolks (large)
1/2 cup sugar
3 tbsp cornstarch
2 tsp coconut rum (I use Ricardo)
1/2 tsp vanilla
1 1/2 tsp heavy cream
1/3 cup sugar
1 tsp vanilla extract
Crust:
1 1/4 cups flour
1/4 tsp salt
1/2 cup butter (cold and diced)
1/4 cup ice water
Prepare the coconut custard first: Combine the milks in a medium saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar and cornstarch in large bowl. Slowly whisk the warm milk into the egg mixture and return to pot over medium heat and bring to boil, whisking constantly until thickened. Put mixture in bowl and add rum and vanilla. cool to room temp and cover with plastic wrap and refrigerate until cold. In another bowl, combine heavy cream, sugar and vanilla and blend until stiff peaks. set aside to fold in with custard later.
For the toasted coconut, spread evenly onto a baking sheet and toast at 325 for about 5 to 7 minutes until lightly golden, stirring once. turn oven off and let sit in the oven until very dry and crunchy, about 5 minutes longer. Set aside for later.
Now, place all the ingredients for the coconut filling in a medium saucepan and cook on low to medium heat until almost all of the water has evaporated. The time varies for this, but I would say around 30 to 45 minutes. DO NOT let it boil dry. You still need a little liquid. Once it has cooked, set aside and cool. In the meantime, while coconut is cooking, prepare the crust. Place flour, salt and butter in bowl and blend with hands, pastry blender or two knives until crumbly (pea size). gradually add water and mix lightly with fork until dough comes together. Place in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 400 degrees. When ready, roll crust out to pie or tart pan size (preferably 9-10 inches) and place coconut in crust and put on bottom rack for 15 minutes. Turn the temperature down to 350 and move pie from bottom rack to center rack and cook for another 20 minutes or until crust is golden brown. Remove from oven and cool. Take custard out of refrigerator and fold in the whipping cream. Place the custard on top of the coconut filling then top with toasted coconut if you like. Enjoy!!