Coconut Cream Pie

Name: Coconut Cream Pie
Yield: 12
Ingredients: Cocoa rinds, 100 g; One cup (chá) of sweetened condensed milk; One cup (chá) of whole milk; One can of sweetened condensed milk; Two large eggs; One tablespoon of unsalted butter; One can of pineapple in syrup (400g); One box of ladyfingers; Four tablespoons of heavy cream; Shredded coconut for dusting

1
Cocoa rinds, 100 g
2
One cup (chá) of sweetened condensed milk
3
One cup (chá) of whole milk
4
One can of sweetened condensed milk
5
Two large eggs
6
One tablespoon of unsalted butter
7
One can of pineapple in syrup (400g)
8
One box of ladyfingers
9
Four tablespoons of heavy cream
10
Shredded coconut for dusting

Ingredients

1
Cocoa rinds, 100 g
2
One cup (chá) of sweetened condensed milk
3
One cup (chá) of whole milk
4
One can of sweetened condensed milk
5
Two large eggs
6
One tablespoon of unsalted butter
7
One can of pineapple in syrup (400g)
8
One box of ladyfingers
9
Four tablespoons of heavy cream
10
Shredded coconut for dusting

Directions

1
In a saucepan, combine the shredded coconut, sweetened condensed milk, whole milk, and eggs
2
Bring to a boil, stirring constantly, until it thickens at the bottom of the pan
3
Remove from heat, stir in the unsalted butter, and let cool
4
Set aside and reserve four tablespoons of the coconut cream
5
Sieve the pineapple and set the syrup aside
6
Chop the pineapple and reserve some for garnishing
7
Soak the ladyfingers in the pineapple syrup
8
In an 11cm x 25 cm English-sized pie dish, layer with ladyfingers, coconut cream, and chopped pineapple
9
Cover with plastic wrap and refrigerate for at least one hour
10
To serve, mix the heavy cream into the reserved coconut cream and distribute over the pie
11
Dust with shredded coconut and serve.