Preparation

制作冷凝的椰奶

• Vigorously shake the coconut milk cans before opening, then pour into a large saucepan, and bring to a boil over medium heat. Boil, stirring the side and bottom of the pan frequently, especially toward the end of cooking, until reduced to 2 cups, 12 to 18 minutes. Stir in the whole milk to bring the mixture to 3 cups. Set aside until warm or cool completely, cover, and refrigerate up to 2 days before proceeding with the recipe.

Make the caramel

• 把奶油在一个小平底锅,热ntil very warm. Keep the warm cream nearby along with the butter.
• 将糖和水放入一个大的大锅中。用低火煮，轻轻搅拌，直到糖溶解约5分钟。停止搅拌，将热量增加到高，然后煮沸。煮不搅拌，直到糖开始在锅的边缘上染色，大约5分钟。锅在热量上旋转，直到焦糖为均匀的琥珀色，再过1至2分钟。（通过将液滴放在白板上进行测试。如果焦糖太轻，酱汁太甜了。）将锅从热量上滑下，然后慢慢加入温暖的浓奶油，黄油和盐。（要小心 - 它会溅出，蒸汽很热。）搅拌直至焦糖光滑。如有必要，将锅返回热量，然后继续搅拌直至焦糖溶解，但不要沸腾。放置直到略微冷却，15至20分钟。（为了更快的冷却，将碗放在一个充满冰和一点水的较大碗上，经常搅拌和刮擦侧面。）
• Measure out 3/4 cup of the caramel, and pour into the bottom of the baked and cooled piecrust. Spread evenly. Freeze the caramel-filled pie plate while making the filling. Cover and refrigerate the remaining caramel until ready to serve.

Make the filling

• 将糖，玉米淀粉和盐放入中锅中，然后搅拌直至充分混合。加入2/3杯冷凝的椰奶，然后搅拌直至混合物光滑。在蛋黄中搅拌（或全鸡蛋，如果使用），然后将其剩余的冷凝椰奶搅拌。
• Set the pan over medium-high heat, and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat. Add the butter and vanilla, and stir until the butter is melted and the pudding is smooth. Stir in the toasted coconut. Pour into a bowl or 4-cup measure, and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until no longer hot (the pudding will still feel warm), 20 to 30 minutes.
• 将混合物倒入焦糖上的碎片中，均匀散布，然后直接在表面上按一块保鲜膜，以防止皮肤形成（如果需要）。冷藏直到冷藏牢固，大约5个小时。

鞭打浇头

• 将浓奶油，马斯卡彭，糖果糖，香草和盐放入装有搅拌附件的立式搅拌机的碗中，然后以低速打击直至光滑。添加糖果糖的味道。将速度提高到中高，然后打直到奶油厚并保持中等限制的峰值。
• Peel off the plastic from the filling. Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Drizzle with some of the reserved caramel (slightly reheated) and scatter with toasted coconut. Serve immediately with the remaining caramel.