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Coconut Cream 03

Coconut Cream 03 is built on Sugar, Salt, Milk, and Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2/3 cup
• 1/4 tsp
• 3 cup
• 2 tsp

Method (preview)

1. 1

   Toast sweetened coconut in a preheated oven 350 degrees.

2. 2

   Spread evenly on cookie sheet, shaking once or twice for 5 to 10 minutes, until light golden brown.

3. 3

   In medium saucepan stir together sugar cornstarch flour and salt.

4. 4

   Whisk in eggs one at a time until well blended.

5. 5

   Gradually whisk in milk.

6. 6

   Cook over medium heat, whisking constantly until mixture comes to a boil.

7. 7

   Whisk and boil for one minute.

8. 8

   Remove from heat, whisk in butter and vanilla.

9. 9

   Stir in 1 cup of plain or toasted coconut (I used the toasted).

10. 10

    Pour into baked pie shell.

11. 11

    Cover with plastic wrap.

12. 12

    Chill in refrigerator for 6-8 hours or until firm.

13. 13

    Remove one hour before serving and top with sweetened vanilla whipped cream, scattering the remainder of the toasted coconut on top.

14. 14

    Refrigerate until ready to serve.