Ingredients
For the crust:
20-24 chocolate wafer cookies (140 grams)
5 tablespoons (70 grams) unsalted butter, melted
3 tablespoons (40 grams) granulated sugar
For the coconut custard:
1 (13.5-14 ounce) can unsweetened coconut milk
1 cup (235 grams) whole milk
2/3 cup (130 grams) granulated sugar, divided
½ cup (35 grams) unsweetened coconut flakes
¼ teaspoon salt
5 egg yolks
¼ cup (40 grams) cornstarch
2 tablespoons (30 grams) unsalted butter
1½ teaspoon vanilla extract
For the caramel:
1 cup (200 grams) granulated sugar
¾ cups (175 grams) heavy cream
4 tablespoons (60 grams) unsalted butter, cubed
For the whipped cream:
1½ cups (350 grams) heavy cream
2 tablespoons (25 grams) granulated sugar
1 teaspoon vanilla extract
For the topping and assembly:
½ cup (40 grams) sweetened coconut, toasted
1 cup (170 grams) bittersweet chocolate chips (or chopped chocolate)
1 tablespoon coconut oil (or vegetable shortening)
Preparation
