Purple Sweet Potato Pie with Coconut Topping

Ingredients

• 3 medium okinawan purple sweet potatoes 500 g
• 150 g butter (melted)
• 1 can evaporated milk 375 ml
• 1 can coconut milk 400 ml
• 1 tsp vanilla
• 1 eggs large
• 150 g sugar
• 1 pinch salt
• 45 g sugar
• 27 g cornstarch
• 125 ml water if using rum (only 100 ml)
• 2 tbsp rum optional
• 1 can coconut milk
• 25 g sweetened shredded coconut (lightly toasted I /4 cup)
• tbsp • 2rum optional
• • I can full fat or light ooconut milk
• g • 25sweetened shredded coconut (lightly toasted I /4 cup)