Ingredients:
1 pre-made or homemade pie crust
2 cups fresh raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 can (13.5 ounces) coconut milk
1 cup heavy cream
1/2 cup shredded coconut
1 teaspoon vanilla extract
Whipped cream and additional raspberries for garnish (optional)
Instructions:
Preheat oven and prepare pie crust:
Preheat your oven according to the pie crust instructions. If you are using a pre-made crust, follow the package instructions for blind baking.
After preheating, bake the cake base until golden brown. Allow to cool completely before filling.
Prepare the raspberry filling:
In a saucepan, combine the raspberries and granulated sugar over medium heat. Cook, stirring occasionally, until the raspberries release their juice and the sugar has dissolved.
In a small bowl, mix the cornstarch with a little water to form a paste.
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