- 4 T. butter, softened
- 6 cups of sweetened coconut, divided
- 1 c. heavy cream
- 8 oz. chocolate, finely chopped (I used dark chocolate, but you could use any combination you prefer)
- Toasted almonds
To make the crust, preheat the oven to 350°F. In a food processor, process the butter and 2 cups of the coconut until it forms a ball, 1-2 minutes. It will look a little like mashed potatoes. Transfer the mixture to a medium bowl. Sprinkle the remaining 4 cups of coconut over the mixture and combine with your fingers to form a slightly sticky "dough".
Press the coconut mixture into the bottom and up the sides of a pie pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over the edge of the crust to prevent burning. Bake the crust until the center begins to brown, 10-15 minutes; remove the foil and bake until the edges are also browned, 4-5 minutes more. Remove the crust from the oven and cool it completely.
While the crust is cooling, make the filling. Microwave the heavy cream for 2 minutes on HIGH in a microwave-proof dish; pour the hot cream over the chocolate in a medium heatproof bowl. Allow it to sit for 5 minutes, then stir the mixture until the chocolate is completely melted and the mixture is combined. Pour the filling into the cooled coconut crust. Refrigerate until the filling is set, 1 hour or up to 1 day. Garnish with toasted almonds before serving.
- Yields: 12 servings
- Preparation Time: 30 minutes, plus chilling time