The Concept of Mic

OMG, you guys,

you HAVE to try this Coconut Cream Pie w/ Streusel!

It’s like a tropical vacay for your taste buds.
Picture this: a perfect, homemade crust that’s just the right mix of chewy and crunchy.

Then, this insanely creamy coconut filling that’s made with both coconut milk and grated coconut—talk about a coconut lover’s dream!

And just when you think it couldn’t get any better, BAM!
There’s this epic streusel topping that adds the perfect amount of crunch and sweetness.

It’s seriously the dessert of your cravings.
Perfect for impressing your friends at your next hangout or just treating yourself because, why not?
Trust me, this pie is EVERYTHING.

Ingredients:

For the Crust:

• 100 g all-purpose flour
• 50 g grated coconut
• 50 g cold butter, cubed
• 25 g sugar (any sweetener you like)
• 1/8 tsp salt
• 1-2 tbsp cold water

For the Filling:

• 200 ml coconut milk
• 100 ml whole milk
• 75 g sugar (any sweetener you prefer)
• 25 g grated coconut
• 2 tbsp cornstarch
• 1/2 tsp vanilla extract
• 2 large egg yolks

For the Streusel Topping:

• 50 g all-purpose flour
• 25 g grated coconut
• 25 g cold butter, cubed
• 25 g sugar (any sweetener you prefer)
• 1/8 tsp cinnamon

Instructions:

1. Preparation:

• Preheat your oven to 175°C (350°F).
• Grease a pie pan well.

2. Make the Crust:

• In a medium bowl, combine the flour, grated coconut, sugar, and salt.
• Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
• Add the cold water, one tablespoon at a time, and mix until the dough just comes together.
• Press the dough into the bottom and sides of the pie pan to form an even layer.
• Bake in the preheated oven for about 10-12 minutes or until lightly golden. Let it cool completely.

3. Prepare the Filling:

• In a medium saucepan, combine the coconut milk, whole milk, and half of the sugar. Heat over medium heat until it just begins to simmer.
• In a separate bowl, whisk together the egg yolks, remaining sugar and cornstarch until smooth.
• Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
• Remove from heat and stir in the vanilla extract and grated coconut.
• Pour the filling into the cooled crust and spread it evenly.

4. Prepare the Streusel Topping:

• In a medium bowl, combine the flour, grated coconut, sugar, and cinnamon.
• Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
• Sprinkle the streusel topping evenly over the filling.

5. Bake the Pie:

• Bake in the preheated oven for about 20-25 minutes until the streusel is golden brown and the filling is set.
• Remove from the oven and let cool completely on a wire rack.

6. Serve💅🏼:

• Slice and serve chilled or at room temperature.

Enjoy your delicious Coconut Cream Pie with crunchy streusel and a vibrant taste-bud-orgasm! (lol)