Coconut Cream Pie

INGREDIENTS

pre-baked 9-inch pie crust

3/4 cup

sweetened (, shredded coconut)

1 1/2 cups

full-fat (, unsweetened, canned coconut milk (well shaken))

1 cup

milk ((I used 1%))

1/2 cup

heavy cream

1/2 cup

+ 3 Tbsp granulated sugar (, divided)

1/4 tsp

salt

1/3 cup

cornstarch

large egg yolks

3 oz

cream cheese (, diced into pieces)

1 tbsp

butter

1/2 tsp

vanilla extract

1 tsp

coconut extract (, to taste (or an additional 1/2 tsp vanilla))

1 1/2 cups

heavy cream

2/3 cup

sweetened (, shredded coconut, toasted)