准备

Make the condensed coconut milk

• 打开前会剧烈摇动椰奶罐，然后倒入一个大锅中，然后用中火煮沸。煮沸，经常搅拌锅的侧面和底部，尤其是在烹饪结束时，直到减少到2杯12到18分钟。搅拌全牛奶，将混合物带到3杯中。放在一边，直到完全冷却，盖上盖子，然后冷藏长达2天，然后再进行食谱。

制作焦糖

• 将浓奶油放入小锅中，加热直至非常温暖。将温暖的奶油与黄油一起保持附近。
• Put the sugar and water in a large, heavy saucepan. Cook, stirring gently, over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to high, and bring to a boil. Cook, without stirring, until the sugar begins to color around the edges of the pan, about 5 minutes. Swirl the pan over the heat until the caramel is an even deep amber color, another 1 to 2 minutes. (Test it by putting a drop on a white plate. If the caramel is too light, the sauce will be too sweet.) Slide the pan off the heat, and slowly add the warm heavy cream, butter, and salt. (Be careful—it will sputter, and the steam is hot.) Whisk until the caramel is smooth. If necessary, return the pan to the heat and continue whisking until the caramel dissolves, but do not boil. Set aside until slightly cooled, 15 to 20 minutes. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently.)
• 测量3/4杯焦糖，然后倒入烘焙和冷却的碎片底部。均匀蔓延。在填充时冷冻焦糖馅饼板。覆盖并冷藏剩余的焦糖，直到准备食用。

做填充

• Put the sugar, cornstarch, and salt in a medium saucepan and whisk until well blended. Add 2/3 cup of the condensed coconut milk, and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining condensed coconut milk.
• 将锅放在中火上，然后用搅拌搅拌，直到混合物完全煮沸。将热量降低至中等，不断搅拌，煮沸1分钟，然后将锅从热量上滑下。加入黄油和香草，搅拌直至黄油融化，布丁光滑。搅拌烤椰子。倒入碗或4杯尺寸，然后直接在表面上按一块保鲜膜，以防止皮肤形成。冷藏直到不再热（布丁仍然会感到温暖），20至30分钟。
• Pour the mixture into the piecrust over the caramel, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours.

Whip the topping

• Put the heavy cream, mascarpone, confectioners’ sugar, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment, and beat on low speed until smooth. Add confectioners’ sugar to taste. Increase the speed to medium high, and beat until the cream is thick and holds medium-firm peaks.
• 从馅料上剥下塑料。将浇头刮在馅饼的中心上，并使用一个小的偏置或硅胶刮刀将其铺开以覆盖填充物，使中心与许多漩涡和山峰稍微圆满。淋上一些保留的焦糖（稍微重新加热），然后撒上烤椰子。立即与剩余的焦糖一起食用。