Coconut Cream Pie With Plantains and Dulce de Leche

Democracy Dies successful Darkness

For the custard

• 5 ample ovum yolks
• 1/3 cupful (67 grams) granulated sugar
• 1/4 cupful (30 grams) cornstarch
• One (13.5-ounce/400-milliliter) tin unsweetened coconut milk, preferably full-fat
• 1 cupful (240 milliliters) full milk
• 1/2 spoon good salt
• 1 spoon coconut oregon vanilla extract

For the plantains

• 2 tablespoons coconut oil, positive much arsenic needed
• 2 precise ripe, astir afloat achromatic plantains (1 pound/454 grams total), peeled and sliced 1/2-inch-thick (see Notes and Variations)
• 3/4 cupful (170 grams; astir 1 fractional of a 13.4-ounce/380-gram can) dulce de leche
• Pinch good salt
• 2 tablespoons acheronian rum (optional)

For the topping and to assemble the pie

• One (9-inch) pastry crust, afloat baked (see headnote)
• 1 1/2 cups (355 milliliters) dense pick (see Notes)
• 2 tablespoons confectioners' sugar
• 1/2 cupful (30 grams) toasted coconut chips
• 1/4 cupful (60 grams) dulce de leche, for drizzling (optional)