This little treat brought to you by Sweet Little Details looks so fresh and fun. I can’t wait to try it myself! Thanks for sharing, Jen!
Coconut Cream Pie Squares from Dough Puncher
2 cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)
Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.
Vanilla Coconut Pudding:
2 2/3 cups whole milk
2 2/3 cups coconut milk
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut
In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.
Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 powdered sugar
1 tsp. vanilla
1 cup coconut
Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.