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.
If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).
Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner. Pie doesn’t win any awards unless both the filling and the crust come ...