cup or about NUMBER_TOKEN grams of corn starch now we're going to give this a whisk yes it's kind of annoying to have an extra pot to wash but i swear this helps with the lumps time to pour our warm coconut milk mixture into this cornstarch sugar slurry whisk it in try not to spill and now we're going to place this over medium heat until it starts to thicken and yes you're going to be whisk whisk whisking your little heart out you don't want the milk to burn nothing's going to happen for a bit and then it's going to come together in an instant so just don't walk away all right two minutes later it's thicker and bubbling up so it's time to add that butter and coconut lastly we're gonna add four tablespoons of room temperature butter plop it in and mix it up until it's completely combined our last step is one third cups of toasted coconut oh so nice it has like a wonderful crunch and creamy oh it's good pour that in looks beautiful and you can see the nice thick consistency this is ready to go into the fridge to set for about four hours but we'll be right back while the pie chills add two cups of cold cream right into a cold bowl a quarter cup of sugar or less to taste i'm using powdered sugar and two teaspoons of a nice vanilla whip it up until you have nice beautiful peaks i could eat all of this whipped cream okay plop it right on top now use your spatula or spoon and just swoop the whipped cream up a little bit to create some visual interest finish your pie with a sprinkling of big toasted coconut flakes or regular toasted coconut if you like this recipe check out my pie playlist this is literally my idea of a perfect pie creamy the texture of the coconut the piles of whipped cream on top and that crisp flaky crust hope you get a chance to make this recipe and i'll see you in the next video and thanks to colliders for sponsoring today's video
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