Preheat the oven to 350° and butter two 9-inch glass pie plates. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk.
Add the vanilla and rum and cook for a further 5 minutes to glaze. Cool and spoon onto the coconut cream pie. Sprinkle over the lime zest and extra coconut to serve.
A young coconut should make a sloshing sound when shaken and feel heavy for its size. A mature coconut should also feel heavy and contain liquid. Avoid any that have sunken eyes or cracks.
Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and ...
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