Cream of Coconut Pie

Today is my birthday and this was what I chose to have for dessert.  Amber made it for me and it's absolutely delicious!

Recipe:

1 envelope unflavored gelatin
¼ C cold water
½ C sugar
¼ C cornstarch
½ tsp salt
2 C milk
1 can Cream of Coconut
4 egg yolks, beaten
2 Tbs butter
¼ tsp vanilla
1 tsp coconut extract
1 C heavy cream--stabilized
2-3 Tbs sugar to sweeten cream
1 pre-baked 8-10 inch pie crust
1/4-1/2 C semi-sweet chocolate truffle ganache (optional)
1/4 C caramelized coconut flakes

To caramelize the coconut: 35g unsweetened medium shredded coconut, 30g sugar and 15g water. Add sugar and water in a small pan over medium heat until dissolved completely. Add shredded coconut, stir constantly until golden brown, about 5 minutes. Remove from heat and transfer to a bowl.

If using chocolate ganache, spread on the bottom only of crust and refrigerate until cool.

Sprinkle gelatin over cold water to soften and set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the cream of coconut, milk and egg yolks; cook over medium-low heat, stirring constantly, until thickened and bubbly, about 20 minutes. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter, vanilla and coconut extract. Cover the surface of custard with plastic wrap and chill until warm. Spoon into prepared pie shell, cover surface of pudding with plastic wrap again. Chill until set, at least 4-5 hours. Before serving, whip and sweeten the cream with the sugar and spoon or pipe onto the pie to cover pudding. Sprinkle toasted coconut on top.