how do you keep coconut rising to top of coconut custard Pie?

Hello Veronica, I agree that this is an issue to have - blueberries sink to the bottom of a muffin, and he's float to to the top of a custardy quiche. If what you're looking for is a slice that shoes a more contiguous sampling of ingredients, you must counter physics and gravity with some outside-the-box thinking.

I'm actually not a fan of texture inside my custard, so I tend to infuse coconut into my dairy before making custard pie fillings. I also use brown butter, raw sugar (or coconut sugar when I have it), coconut milk, and toasted coconut to "back up" and "round out" a full-on coconut flavor. I'll sometimes garnish with toasted coconut if I'm seeking extra texture.

As for quiche, one could do the same - infuse the dairy with herbs, but that seems a bit time consuming. Instead I might make a quiche with more veggies than custard and toss them with chopped herbs - that way they stay around the veg, so that when I pour in the custard, they are less likely to all float to the top. I hope this helps - best of luck in future baking!

Good question. Using pastry cream sounds like a good solution. But I also sometimes have this problem with 'light weight' ingredients in savory custard pies - e.g., chopped spinach in a quiche. Any way to deal with that?

Veronica, I'm curious about how you're making your filling. Are you making a baked custard? I've found the easiest and truly delicious way to make a coconut custard pie is to make a thick pastry-cream filling and to stir lots of coconut (use toasted and untoasted coconut) into the cream before filling the pie. With a pastry-cream custard, the coconut stays put.