Pie de coco (Yucatecan coconut pie) with homemade coconut sweetened condensed milk

Find the two softest eyes of the coconut and bore through them with a corkscrew.

Pour the coconut liquid through a strainer into a saucepan to catch bits of shell.

Bake the drained coconut in a 325 degree oven about 15 minutes to loosen the flesh from the shell.

Add about 2/3 cup sugar and 1 cup heavy cream to the coconut liquid; cook over medium heat, stirring frequently, about 15 minutes until reduced to one cup.

Wrap the coconut in an old towel and break it into big pieces with a hammer; while still warm, wedge the flesh free with a small knife, peel off the skin with the knife or a vegetable peeler, rinse and grate.

Combine about 3 cups grated coconut with 3 egg yolks, the homemade sweetened condensed milk, 1 tsp Mexican vanilla and lightly toasted slivered almonds; reserve a little coconut to toast for garnish.

Pack the mixture into a crumb crust in the pie tin and smooth it.

Bake in a 350 degree oven 30 to 35 minutes until browned on top and the custard is set.

Cool completely, even refrigerate, to cut cleanly; rewarm to serve.

Serve with a spoonful of Mexican thick cream or creme fraiche, a dollop of crushed raspberries and a sprinkling of toasted coconut.