Coconut Filling
 
Makes about 1½ cups
Ingredients
  • 1 cup (240 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) coconut extract
  • 2 large egg yolks (37 grams)
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup (25 grams) sweetened flaked coconut
  • 2 tablespoons (28 grams) unsalted butter
Instructions
  1. In a large saucepan, heat milk, and extracts over medium-high heat, whisking constantly, until mixture begins to boil. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add ½ cup hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture in saucepan, whisking to combine. Cook, stirring constantly, until thickened, 5 to 7 minutes. Remove from heat; stir in coconut and butter until butter is melted. Pour into a bowl; cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a film from forming. Refrigerate for at least 1 hour before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/coconut-hand-pies/